Poached Egg, Grilled Bread, Fresh Arugula & Balsamic


4 slices of French bread – toasted or grilled
4 large eggs
2 cups of arugula
4 Tablespoons of Melina's Balsamic Vinegar

poached-eggBring a small pot of water to a boil; then add a ¼ cup of white vinegar. Crack and drop one egg at a time into the boiling water and immediately stir the water clock-wise. Both this motion and the vinegar will help keep the egg fluffy white and compact. After 3 minutes remove the egg with a slotted spoon and place on a paper towel. Repeat the process until the eggs are done.

Simply put one piece of grilled bread, topped with a poached egg and ¼ cup of arugula onto your plate. Drizzle with Melina's Balsamic Vinegar and enjoy.


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Recipes by Chef Daniel Norton

Chef Daniel is a dynamic young chef, graduate of Cordon Blue San Francisco. He is the owner of, a culinary blog and is the Corporate Chef with the tech start-up, MemSQL.

Daniel sees food and people in harmony. He seeks to empower each and every one of us by introducing us to the culinary delights that he is so passionate about and thus combining his love for food with his love for people.

To read his full bio, please visit

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