Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 1

Serve with Creamy Tomato Soup.

Vanessa T. Pruett
Recipe by Cooking Light April 2013

Gallery

Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
18 mins
total:
18 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

253 calories; fat 13.9g; saturated fat 4.3g; mono fat 5g; poly fat 1.9g; protein 13g; carbohydrates 19.1g; fiber 2g; cholesterol 197mg; iron 2.6mg; sodium 536mg; calcium 59mg.
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