Arrange bread on a baking sheet. Broil 1 minute or until browned, stirring after 30 seconds. Combine bread, lettuce, and oil; toss well.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings; crumble bacon. Add tomatoes to drippings in pan. Cook 3 minutes or until soft; remove from pan. Gently break eggs into pan; cook 2 minutes. Cover; cook 1 minute or until desired degree of doneness.
Arrange 2 cups salad on each of 4 plates; top each with 1 egg. Sprinkle evenly with bacon, salt, and pepper.
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This is a fun salad and would be a great, simple lunch. The big thing I would have changed was to use canola oil instead of extra virgin. The nutty flavor kind of overwhelmed things. Even so, it was very good. You can read my full review at Taking On Magazines: http://bit.ly/13OBdUo
I really enjoyed trying this recipe and plan to add it to our summer menu fairly often - especially once we get some homegrown tomatoes. My husband enjoyed it too. The whole family joined the clean plate club. Would definitely recommend for a quick casual dinner.
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