Serves 4 Cook Time 20 minutes
3 tbsp shallots, chopped fine
2 1/2 tbsp extra-virgin olive oil
3 tbsp white wine vinegar, divided
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
4 large eggs
1 (5 oz) package arugula
4 pieces Canadian bacon, cooked and crumbled
Combine shallots, oil, 1 tbsp vinegar, mustard, salt, and pepper stirring with a whisk.
Heat a non-stick skillet over medium high heat. Add enough water to fill two thirds full; bring this to a boil. Add remaining vinegar to the pan. Break eggs into custard cups (or a small glass) Bring water down to a simmer and gently pour eggs into the pan; cook 3 minutes or until desired doneness. Carefully remove the eggs with a slotted spoon.
Add arugula with the shallot mixture and toss to combine. Arrange 4 plates evenly with arugula, top with 1 egg and sprinkle with bacon. Serve immediately.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center