1Boil about 6 cups of water in a big pot – add the 4 eggs, poach 2 min for runny yolks, I prefer the yellow bright but not runny so I go 4 min. Remove and set aside.
2Mix the arugula, tomato, and onion. Combine the vinegar and olive oil, whisk and drizzle over arugula mixture. Add salt and pepper to taste (just a quck hit). Drop in the bacon and gently mix again. Divide the mixture onto 2 plates, spinkle the crumbled goat cheese on each plate.
3Top each plate w/ 2 eggs, drizzle the truffle oil, then add the chives (just a couple of sprigs cut w/ scissors). I usually serve w/ toasted focaccia on the side.