BLT Breakfast Salad

  • 3 strips of thick cut bacon, cooked and crumbled
  • 4 slices of artisan bread, cut into cubes
  • 6 oz. grape tomatoes
  • 2 eggs
  • 8 oz. red lettuce
  • 2 oz. crumbled goat cheese
  • 2 oz. hollandaise sauce

Fry the bacon in a large nonstick skillet and remove it to paper towels to drain while leaving the rendered fat in your skillet. Add the cubed bread and toss and toast over medium heat until the bread cubes are a bit crisp and coated with the bacon fat. Remove the cubes from the skillet and set aside. Add the tomatoes to the skillet and cook over medium heat until warm and slightly blistered; remove the skillet from the heat and set the tomatoes aside.

Place a small saucepan filled with water over medium-high heat and bring to a strong simmer. Poach the eggs until they reach your desired consistency. Carefully remove them to a small bowl.

Arrange the red lettuce on two serving plates and sprinkle with crumbled goat cheese, crisp bacon, toasted croutons (bread cubes), and tomatoes evenly over the lettuce. Add a poached egg to the top of each salad and drizzle the top of each salad generously with hollandaise sauce before serving immediately.

  • Yields: 2 servings
  • Preparation Time: 30 minutes
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