Warm Egg and Crouton Salad
Ingredients
- 1/4 cup grapeseed oil, more as needed
- 1 tablespoon butter melted
- 2 tablespoons minced garlic
- 2 cups sundried tomato foccaccia cubed
- 8 slices maple bacon
- 6 Eggs
- butter for frying the eggs
- 1 head of Romaine, cleaned and cut
- 1 pint cherry tomatoes (can be halved or whole)
- Black pepper to taste
- Honey Dijon Dressing
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, mix grapeseed oil, melted butter and garlic. Spread bread cubes on cookie sheet. Bake until crispy and golden brown. At the same time, place the bacon on a cookie sheet and cook on 350 for the same amount of time (longer if you prefer your bacon crisp). While the bacon and croutons are baking, plate the Romaine and cherry tomatoes. When the croutons and bacon are done, remove from the oven and allow to cool slightly. At this point heat a skillet with a small amount of butter and fry the eggs to over easy to over medium, leaving the yolks still slightly runny. Cut bacon into pieces and diviide bacon and croutons between the two plates. Top each plate with three fried eggs , pepper and Honey Dijon dressing.
