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1
Make the Gremolata.
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2
Chop the garlic and parsley and place in a small bowl.
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3
Add the zest and stir to combine.
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4
Set aside.
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5
Preheat a grill or grill pan over medium heat.
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6
Drizzle olive oil over one side of each bread slice.
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7
Grill the bread slices on both sides until well marked.
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8
Set each bread slice on a plate.
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9
Fill a medium size saute pan with cold water.
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10
Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.
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11
Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil.
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12
Stir in the garlic and cook until just fragrant.
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13
Add the arugula and toss to wilt.
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14
Remove from heat.
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15
Place some arugula over each slice of bread.
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16
Crack 1 egg into a small bowl; then slowly slip it into the simmering water.
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17
Repeat with the rest of the eggs.
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18
Poach the eggs for about 3 minutes, until the whites have coagulated.
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19
One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water.
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20
Place 1 egg on top of each bread slice.
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21
Spoon some of the gremolata on top of each egg and drizzle with some truffle oil.
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22
Sprinkle Parmesan evenly over each egg and serve immediately.
