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.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.