Crispy Potatoes with Arugula and Soft-Boiled Eggs
Hasselback Bruschetta Bread
Ingredients
- 4 slices center cut bacon
- 2 (16-oz) pkg microwavable garlic-parsley creamer potatoes (such as The Little Potato Company)
- 12 large eggs
- ⅓ cup refrigerated apple cider vinaigrette (such as Marzetti)
- 1 Tbsp whole-grain mustard
- 1 (11-oz) pkg arugula
- ¼ cup thinly sliced red onion
- ¾ tsp pepper
Instructions
- Cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; drain, reserving drippings in skillet. Crumble bacon.
- Cook potatoes according to package directions, setting seasoning packet aside. Halve potatoes.
- Cook potatoes, in batches, in hot drippings over medium-high heat 3 to 4 minutes or until browned. Toss with seasoning packet.
- Meanwhile, steam eggs in shells in a steamer basket over simmering water 6 minutes; drain. Place eggs in an ice bath 5 minutes. Drain and peel.
- Whisk together vinaigrette and mustard. Toss together arugula, warm potatoes, onion, and vinaigrette mixture.
- Divide salad among 6 plates. Cut eggs in half, and top each salad with 4 egg halves and crumbled bacon. Sprinkle with pepper.
Side Dish Ingredients
- 1 (8-oz) French baguette (preferably multigrain)
- ¼ cup garlic-herb spreadable cheese (such as Alouette)
- ¼ cup olive bruschetta topping (such as Sable and Rosenfeld)
Side Dish Instructions
- Preheat oven to 450°F. Cut bread into 12 slices, cutting to but not through bottom of loaf. Spread cheese and bruschetta between slices. Place on a baking sheet. Bake 8 to 10 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
136
|
488
|
| Fat (g) | 19 | 6 | 25 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 27 | 18 | 45 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 654 | 333 | 987 |
Quick & Healthy Meal Plan
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