BLT Salad with Eggs Sunny Side Up

Photo: Iain Bagwell; Styling: Cindy Barr

Serve with Creamy Tomato Soup.

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 18 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 253
  • Fat: 13.9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.9g
  • Protein: 13g
  • Carbohydrate: 19.1g
  • Fiber: 2g
  • Cholesterol: 197mg
  • Iron: 2.6mg
  • Sodium: 536mg
  • Calcium: 59mg

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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 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. 4. 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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