2-4 handfuls of arugula (or another form of lettuce if you prefer)
5 rashers of bacon, chopped
1/2 cup of pine nuts (optional, but a great addition if you're not allergic)
2 fresh eggs
Salt
For the vinaigrette:
4 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste
Fry the bacon till nice and crispy, set aside wrapped in paper towel.
Dry fry the pine nuts in a saute pan with a little salt, turning frequently till nice and brown but not burned. Set aside with the bacon.
Poach the eggs till the whites are solid but the yolk is still runny (about 5 mins in a poacher).
Make the vinaigrette by combining the olive oil, white wine vinegar, Dijon mustard, salt and pepper. Whisk till it thickens.
Assemble by placing 1-2 handfuls of arugula on each plate, add the bacon on top with the toasted pine nuts. Drizzle the vinaigrette over the salad and place the egg on the top. Add salt and pepper as desired.
Serves 2 as a starter (or main course with perhaps a bit more salad and potatoes/bread)