Warm Bacon & Egg Salad

10m
Prep Time
35m
Cook Time
45m
Ready In

Recipe: #17792

March 07, 2015



"Had this at a brunch at a local restaurant. Now it's become one of my favorite weekend breakfasts!"

Original is 4 servings

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.

2 Reviews

ImPat

Scaled back for 1 serve and made a great light lunch that I thoroughly enjoyed, thank you breezermom, made for Alphabet Soup tag game.

5.0

review by:
(14 Jul 2018)

ForeverMama

Wow! What a great tasting breakfast item. Definite restaurant quality item that my family and I enjoyed very much. Love the concept of "toasting" the bread crumbs in the skillet with olive oil, yum! The instructions at step 4 is a bit confusing as it can be confused to “add the anchovies, vinegar, ….” to the bacon grease in skillet, but because it is the instruction for the dressing, I processed it separately. Wanted to save a bit on fat content, so I fried the eggs in some olive oil alone instead of cooking them in the bacon fat. Thank you breezermom for sharing such a goody:)

5.0

review by:
(28 Apr 2015)

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