BLT Salad with Eggs Sunny Side Up
Rhea's Rundown
I love everything about this salad; it’s simple with quality ingredients that speak for themselves. Think of it as a deconstructed BLT sandwich, but better! I added a little Napa cabbage to the mix, which was leftover from the Chinese New Year column (used for the Shrimp and Edamame Dumplings ). If you can’t find cherry tomatoes on the vine (I didn’t), regular cherry tomatoes work great on their own. There is no dressing used for this dish, other than a little olive oil, salt, and pepper. As such, you’ll want to use a premium extra virgin olive oil to provide the best taste. I used a delicious Hojiblanca extra virgin olive oil from Season’s Olive Oil and Vinegar Taproom. An infused specialty olive oil or vinegar from Season’s would make a nice addition for those seeking a little extra flavor. I love the salad just the way it is, especially when you get a bite with all the ingredients at once.
Ingredients – Serves 4
3 cups French or ciabatta ead, cut into 1-inch cubes
4 cups torn romaine lettuce
2 teaspoons extra-virgin olive oil
4 bacon slices
12 ounces cherry tomatoes on the vine
4 large eggs
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Directions
Preheat oiler to high.
Arrange ead on a baking sheet. Broil 1 minute or until owned, stirring after 30 seconds. Combine ead, lettuce, and oil; toss well.
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 eak eggs into pan; cook 2 minutes. Cover; cook 1 minute or until desired degree of doneness.
Arrange 2 cups salad on each of 4 plates; top with 1 egg. Sprinkle evenly with bacon, salt, and pepper.
“BLT Salad with Eggs Sunny Side Up.” Cooking Light: 20-Minute Meals! Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
