Mini Challenge: Bruschetta with Poached Egg, Truffl

Name: Mini Challenge: Bruschetta with Poached Egg, Truffle Oil, and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette, cut diagonally into 4 slices (1/3-inch thick); Olive oil, for drizzling, plus 1 tablespoon; Salt; 2 teaspoons vinegar, your choice; 1 clove garlic, chopped; 2 cups baby arugula; 4 eggs; 2 tablespoons Gremolata, recipe follows; Truffle oil; 3 tablespoons grated Parmesan; 3 cloves garlic; 1/2 cup flat-leaf parsley, stems removed; 1 lemon, zested

Servings: persons

1 baguette, cut diagonally into 4 slices (1/3-inch thick)
Olive oil, for drizzling, plus 1 tablespoon
Salt
2 teaspoons vinegar, your choice
1 clove garlic, chopped
2 cups baby arugula
4 eggs
2 tablespoons Gremolata, recipe follows
Truffle oil
3 tablespoons grated Parmesan
3 cloves garlic
1/2 cup flat-leaf parsley, stems removed
1 lemon, zested

1
Preheat a grill or grill pan over medium heat.
2
Drizzle olive oil over one side of each bread slice.
3
Grill the bread slices on both sides until well marked.
4
Set each bread slice on a plate.
5
Fill a medium size saute pan with cold water.
6
Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.
7
Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil.
8
Stir in the garlic and cook until just fragrant.
9
Add the arugula and toss to wilt.
10
Remove from heat.
11
Place some arugula over each slice of bread.
12
Crack 1 egg into a small bowl; then slowly slip it into the simmering water.
13
Repeat with the rest of the eggs.
14
Poach the eggs for about 3 minutes, until the whites have coagulated.
15
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.
16
Place 1 egg on top of each bread slice.
17
Spoon some of the gremolata on top of each egg and drizzle with some truffle oil.
18
Sprinkle Parmesan evenly over each egg and serve immediately.
19
A viewer, who may not be a professional cook, provided this recipe.
20
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
21
Chop the garlic and parsley and place in a small bowl.
22
Add the zest and stir to combine.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 baguette, cut diagonally into 4 slices (1/3-inch thick), Olive oil, for drizzling, plus 1 tablespoon, Salt, 2 teaspoons vinegar, your choice, and more.

Yes, Mini Challenge: Bruschetta with Poached Egg, Truffle Oil, and Arugula falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Challenge: Bruschetta with Poached Egg, Truffle Oil, and Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions