Directions

1. Cook the bacon in a skillet until chewy and slightly crisp. Set aside on paper towels or a rack to drain and leave the fat in the pan. Chop the bacon roughly once cooled.

2. Make the croutons. In a separate skillet over medium heat combine 2 tablespoons each of butter and olive oil, and one smashed garlic clove. cook for 2 minutes, until fragrant, then remove the garlic clove. Add the bread cubes and cook, stirring frequently, until crisp and golden brown, then add 1 tsp Luberon N4 and stir well to coat. Remove cubes to a paper towel or rack to cool.

3. Make the dressing. In the same skillet over medium low heat add the minced red onion, 1/2 tsp salt, and 1 tsp Luberon N4. Cook until the onions are translucent and then add the sherry vinegar and cook for 1 more minute. Optionally mince and add the garlic clove from earlier. Remove from heat and allow to sit for 10 minutes to cool. Strain the liquid from the solids, pressing well to get as much as you can, and mix with 3 Tbsp olive oil. Or for a creamy dressing, puree everything including the solids. Salt to taste; you want it on the salty side.

4. Heat the skillet with the bacon fat in it and add a bit of olive oil if necessary (you want fat coating the whole bottom of the pan). Start frying your eggs.

5. Toss the arugula with 1/2 tsp salt, lemon juice, and 2 tsp olive oil. Add the croutons, bacon, and dressing and toss well, divide into two bowls and top with the sliced red onion and eggs. Season with black pepper if you like. 

6. Like heat? Add a few dashes of calabrian chile oil.