- 3 cups cubed country bread (3/4-inch cubes)
- 2 tablespoons olive oil
- 3 large eggs
- 8 slices bacon
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 1 head iceberg or butter lettuce, chopped
- 1 large tomato, cut into wedges
- calories 414
- fat 26 g
- satfat 7 g
- protein 18 g
- carbohydrate 28 g
- fiber 5 g
- cholesterol 189 mg
- sodium 1214 mg
How to Make It
Preheat oven to 350ºF. Toss bread with oil and salt on a rimmed baking sheet. Bake until golden, about 15 minutes, stirring occasionally. Let cool.
Place eggs in a pan; cover with cold water. Bring to a boil over medium-high heat. When water reaches a boil, remove pan from heat, cover and let stand for 12 minutes. Run eggs under cold water to cool, then peel and quarter.
Cook bacon in a large skillet over medium heat until crisp, about 12 minutes. Let cool on a paper towel-lined plate; crumble.
In a large bowl, whisk together mayonnaise and lemon juice. Add lettuce; toss to coat. Divide among plates; arrange tomato wedges, bacon, eggs and croutons on top. Serve immediately.