A creamy savory egg based salad.
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.
The egg yolks blend well with the dressing making a lovely creamy savory mixture. If you do not care for your egg yolks runny, you can scramble them. You can also top this salad with freshly grated parmesan cheese.
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Serving Size: 1 Serving (765g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1136 | ||
Calories from Fat: 723 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.3g | 107 % | |
Saturated Fat 26.9g | 134 % | |
Monounsaturated Fat 30.1g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 3187.8mg | 981 % | |
Sodium 1092.3mg | 38 % | |
Potassium 1040.7mg | 27 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.4g | ||
Protein 94.9g | 136 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1136
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