BLT Salad with Eggs Sunny Side Up |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Creamy Tomato Soup. Ingredients:
3 cups french or ciabatta bread, cut into 1-inch cubes (about 4 ounces) |
4 cups torn romaine lettuce |
2 teaspoons extra-virgin olive oil |
4 bacon slices |
12 ounces cherry tomatoes on the vine |
4 large eggs |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
creamy tomato soup |
Directions:
1. Preheat broiler to high.
2. Arrange bread on a baking sheet. Broil 1 minute or until browned, stirring after 30 seconds. Combine bread, lettuce, and oil; toss well.
3. 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.
4. Arrange 2 cups salad on each of 4 plates; top each with 1 egg. Sprinkle evenly with bacon, salt, and pepper.
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