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Warm Bacon & Egg Salad

Here's how you make Warm Bacon & Egg Salad
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  • Servings: 4
  • Prep: 10m
  • Cook: 35m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/4 cup olive oil (extra-virgin)
  • 3 tablespoons olive oil (extra-virgin)
  • 2 garlic cloves (halved lengthwise)
  • 50 grams bread (cubed, generous 1 cup 1/2-inch crustless)
  • 8 slices (10 ounces) bacon (thick-cut bacon)
  • 4 fillets (19 grams) anchovy (chopped)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt
  • 4 large eggs
  • 6 ounces baby arugula
  • 1/4 cup chives, chopped
  • Freshly ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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