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BLT Salad with Eggs Sunny Side Up

Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on time 18 mins
Total time 18 mins
Yield Serves 4
Serve with Creamy Tomato Soup.

Ingredients

  • 3 cups French or ciabatta bread, cut into 1-inch cubes (about 4 ounces)
  • 4 cups torn romaine lettuce
  • 2 teaspoons extra-virgin olive oil
  • 4 bacon slices
  • 12 ounces cherry tomatoes on the vine
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Creamy Tomato Soup

Nutrition Information

  • calories 253
  • fat 13.9 g
  • satfat 4.3 g
  • monofat 5 g
  • polyfat 1.9 g
  • protein 13 g
  • carbohydrate 19.1 g
  • fiber 2 g
  • cholesterol 197 mg
  • iron 2.6 mg
  • sodium 536 mg
  • calcium 59 mg

How to Make It

  1. Preheat broiler to high.

  2. Arrange bread on a baking sheet. Broil 1 minute or until browned, stirring after 30 seconds. Combine bread, lettuce, and oil; toss well.

  3. 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.

  4. Arrange 2 cups salad on each of 4 plates; top each with 1 egg. Sprinkle evenly with bacon, salt, and pepper.