Warm Bacon & Egg Salad
Recipe: #17792
March 07, 2015
"Had this at a brunch at a local restaurant. Now it's become one of my favorite weekend breakfasts!"
Ingredients
Nutritional
- Serving Size: 1 (221.9 g)
- Calories 728.2
- Total Fat - 59.6 g
- Saturated Fat - 14.9 g
- Cholesterol - 289.1 mg
- Sodium - 1403.6 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 1.2 g
- Sugars - 1.8 g
- Protein - 36.7 g
- Calcium - 153.1 mg
- Iron - 3.5 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large nonstick skillet, heat 2 tablespoons for the olive oil. Add the garlic and cook over moderate heat until golden brown, about 2 minutes. Using a slotted spoon, transfer the garlic to a mini processor.
Step 2
Add the bread cubes to the skillet and cook over moderate heat, stirring, until browned and crisp, about 3 minutes. Transfer to a plate.
Step 3
Heat 1 tablespoon of the oil in the skillet. Add the bacon and cook over moderate heat until crisp. Transfer the bacon to a plate; keep warm. Reserve the bacon fat in the skillet.
Step 4
Add the anchovies, vinegar, mustard and the remaining 1/4 cup of oil to the garlic in the food processor and process until smooth. Season with salt.
Step 5
Heat the bacon fat in the skillet. Crack the eggs into the skillet and fry over medium high heat until over easy, 1 1/2 minutes on one side and 30 seconds on the other side.
Step 6
In a large bowl, toss the arugula and croutons with the dressing.
Step 7
Mound the salad on 4 plates and sprinkle with the chives. Top with the bacon and the fried eggs; season with pepper and serve right away.
Tips
No special items needed.