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.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center