BLT Salad with Eggs Sunny Side Up

BLT Salad with Eggs Sunny Side Up Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
Serve with Creamy Tomato Soup.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional 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

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

Preparation

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.

Note:

Vanessa T. Pruett,

April 2013
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