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Warm Bacon & Egg Salad

Created by breezermom on March 7, 2015

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.