Poached Eggs with Bardshar Chutney and Bacon

Kick off your day with this phenomenal breakfast treat, made with the finest and freshest ingredients.

- 2 farm-fresh poached eggs
- 1 slice whole wheat toast
- Arugula
- SchoolHouse Kitchen^® Bardshar Chutney
- Paprika
- 2+ slices of crisp bacon

Spread the toast with Bardshar Chutney, layer with a handful of arugula, and top with two poached eggs. Sprinkle with paprika and serve on a hot plate with bacon and a small stem of red grapes.

Delicious with freshly squeezed orange juice and a steaming cup of freshly pressed coffee or brewed tea.