Food and Wine (Oct. 2011)
533 calories
(Serve w/ ripe, citrusy Pinot Gris - 2010 J Vineyards California)
1. In a large nonstick skillet, heat 2 tablespoons olive oil. Add the garlic and cook over moderate heat until golden brown, about 2 minutes. Using a slotted spoon, transfer garlic to mini processor.
2. Add bread cubes to skillet and cook over moderate heat, stirring, until browned and crisp, 3 minutes. Transfer to plate.
3. Heat 1 tablespoon oil in the skillet. Add bacon and cook over moderate heat until crisp. Transfer the bacon to a plate; keep warm. Reserve bacon fat in the skillet.
4. Add anchovies, vinegar, mustard and the remaining 1/4 cup of oil to the garlic and process until smooth. Season with salt.
5. Heat the bacon fat in the skillet. Crack the eggs into the skillet and fry over moderately high heat until over easy. 1.5 minutes on one side and 30 seconds on the other side.
6. In a large bowl, toss arugula and croutons with the dressing. Mound the salad on plates and sprinkle with the chives. Top with bacon and the fried eggs, season with pepper and serve right away.
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Serving Size: 1 Serving (473g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 888 | ||
Calories from Fat: 615 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.3g | 91 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 31.8g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 1146.6mg | 353 % | |
Sodium 1029.9mg | 36 % | |
Potassium 948.3mg | 25 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8.5g | ||
Protein 57.6g | 82 % | |
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: 888
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