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To begin making the Poached Eggs Recipe With Arugula Fig Walnut Salad, we will first make the dressing for the salad. 

To make the dressing for the Arugula Fig Walnut Salad

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In a Mixing bowl, combine the honey, soy sauce, red chilli flakes and red wine vinaigrette. Mix well and allow it to chill. 

To make the Arugula Fig Walnut Salad

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In a mixing bowl, combine the arugula leaves along with onions, olives, walnuts and figs, toss in the already prepared dressing and mix well. 

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Arrange the Arugula Fig Walnut Salad in a serving platter and set aside. 

To poach the eggs 

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Bring water to boil in a saucepan oh high heat. When you see the water come to a rolling boil, add in the apple cider vinegar and reduce the heat to medium-low. 

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Break the egg in a bowl and gently slip the whole egg into the bubbling water, let the egg coagulate. This will take about 6-8 minutes. 

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When you feel the egg white is firm enough to hold the runny yolk, gradually dip in a slotted spoon and remove the egg from the water. 

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Repeat the same for the other egg as well. 

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Carefully place the poached eggs over the Arugula Fig Walnut Salad, sprinkle some salt and pepper and serve. 

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Serve Poached Eggs Recipe With Arugula Fig Walnut Salad along with Maple Roasted Cinnamon Spiced Latte Recipe, some fresh fruit and nuts. 

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