Arugula Salad with Soft Boiled Eggs, Bacon, and Shallot Dijon Vinaigrette - Savory Simple
I’m excited to share that for the next three months I’ll be guest blogging over at Safest Choice Eggs. My first recipe for them is a twist on the classic salad lyonnaise- a summer arugula salad with soft boiled eggs, bacon, parmigiano reggiano cheese, toasted slivered almonds and a shallot dijon vinaigrette. I also share a story about a scary experience Jeff and I had 2 years ago and why we both feel that it’s so important to only consume pasteurized eggs, especially if you like runny yolks. 

Arugula Salad with Soft Boiled Eggs, Bacon, and Shallot Dijon Vinaigrette - Savory Simple

Have you ever dealt with a bad foodborne illness firsthand? It’s incredibly frightening. Long story short, Jeff and I will never consume farmers market eggs again. You all know how much I adore the local markets in DC so that’s a difficult thing to admit. But I strongly believe that there are some cases where trusted labels are more important than buying local. Want to know more about what happened to us? Head over to Safest Choice Eggs to read our story!

Arugula Salad with Soft Boiled Eggs, Bacon, and Shallot Dijon Vinaigrette
Prep time
Total time
Serves: 2 servings
for the vinaigrette
  • 2 tablespoons finely diced shallot
  • ½ tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ teaspoon fresh ground black pepper
  • ⅛ teaspoon salt (or more to taste)
for the salad
  • ½ cup thick cut bacon
  • 2 pasteurized egg
  • 2-3 cups baby arugula
  • ¼ cup toasted slivered almonds
  • shaved Parmigiano Reggiano to taste
  1. Combine the shallots, mustard, vinegars, olive oil, salt, and pepper in a jar and shake vigorously to emulsify. This can also be done in a blender.
  2. Cook the bacon in a medium sized skillet over low heat to slowly render out the fat. Turn the heat up to medium and continue cooking until the bacon is slightly caramelized and crisp. Remove from the heat and drain on paper towels for several minutes. Chop and set aside.
  3. While the bacon is cooking, prepare the soft boiled eggs. Allow the eggs to chill in an ice water bath for several minutes before peeling to avoid wilting the greens. Peel and slice the eggs lengthwise right before plating.
  4. Arrange the arugula, bacon, eggs, almonds and Parmigiano on two plates. Drizzle with shallot Dijon vinaigrette and serve.

More Egg Recipes

Savory Simple – Horseradish Deviled Eggs
Savory Simple – Perfect Soft Boiled Eggs
Savory Simple – Baked Eggs and Chorizo
Oh Sweet Basil – Healthy Avocado Egg Salad Wrap
Mowielicious – Spiegeleierkuchen (Fried Egg Cake)
Reclaiming Provincial – Homemade Egg Bagels

  • Julie @ Table for Two

    Love this salad, so beautiful!!

  • Happy Valley Chow

    What a wonderful salad and that egg looks cooked to perfection. Great job! :)

  • Monet

    I’m on my way over! I’ve had a few bouts with food-bourne illness and they were some of the scariest times of my life. Way worse than labor! Thank you for sharing…just lovely!

  • Tieghan

    This is gorgeous! I love soft boiled eggs and all egg in general! Can’t wait to see the rest of your post!

  • carrian

    these pics amaze me. Please can I be you?

  • Gerry @ Foodness Gracious

    I am an ultimate runny egg lover and having had food poisoning before I would take EVERY precaution not to get it again… Congrats on the guest posting :)

  • Marta@What should I eat for breakfast today

    I used to think that eggs from farmers are the best. Need to read more about it.

    • Jennifer Farley

      They’re often not pasteurized and there’s no label to provide a guarantee. An undercooked unpasteurized egg can lead to serious illness.

  • steph@stephsbitebybite

    I was in love at soft boiled eggs!

  • Grubarazzi

    Beautiful! I’m heading over to check out the recipe.

  • Amy @Very Culinary

    Oh, what I won’t do for a runny egg….

  • Sophia @ NYFoodgasm

    This looks beautiful!!! Masterfully created!

  • Jackie l

    I don’t know if I want to hear the rest of that story! haha. I am a runny yolk kind of girl but only when I am having eggs for breakfast – not really on a salad. Am I missing out on something awesome?

    xo Jackie

  • Shanna@ pineapple and coconut

    I think I am going to make this for dinner. I seriously love everything about it!!

  • Jennie @themessybakerblog

    Jen, this salad looks perfect. Those soft boiled eggs are calling out to me.

  • Anna @ Crunchy Creamy Sweet

    Gorgeous! Off to check it out!

  • Jennifer @ Not Your Momma’s Cookie

    Is it totally weird to say that those eggs look totally amazing? I think it is :) Seriously, gorgeous salad!

  • Jackie {The Beeroness}

    I do love a runny yolk, but you’re right, there are some risk when you don’t trust a company. I love safest choice, such a fabulous product, especially when serving Natures Perfect Sauce :)

  • Irina @ wandercrush

    It’s a shame to hear about the unpasteurized egg experience, but those yolks look gorgeous in your photos!

  • Hayley @ The Domestic Rebel

    Everrrrything about this, I’m in love with. The soft-boiled egg is perfection. And those chunks of bacon.. duuude.

  • Christina @ The Hungry Australian

    Gorgeous salad, Jen. So many of my fave things combined together makes me happy :)

  • Laura Dembowski

    I only use these pasteurized eggs in my kitchen too. There are enough things to worry about in life and eggs don’t need to be one of them.

  • Nutmeg Nanny

    I love arugula and soft boiled eggs, what a perfect salad :)