Divide the arugula among 4 serving bowls.
In a medium bowl, mix together the ricotta and lemon zest. Season with salt and black pepper. Divide among the serving bowls, spooning it over the arugula. Set aside.
Bring a large saucepan of water to a low simmer. Add the vinegar.
Crack each egg into a small glass. One at a time, gently and slowly pour each egg into the simmering water, bringing the lip of the glass right down to the water so the egg slides in. Depending on the size of your pan, you may need to cook them in 2 batches.
Cook for 4 minutes, then use a slotted spoon to lift out each egg (letting excess water drip away). Nestle one egg into the ricotta in each serving bowl.
Season the eggs with salt and pepper, then drizzle with truffle oil and sprinkle with chives. Serve immediately with the toast.
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