Warm Bacon-and-Egg Salad Recipe

Name: Warm Bacon-and-Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 3 tablespoons extra-virgin olive oil; 2 garlic cloves, halved lengthwise; 1 generous cup 1/2-inch crustless bread cubes; 8 slices of lean bacon; 4 anchovy fillets, chopped; 2 tablespoons Banyuls vinegar or red wine vinegar; 2 teaspoons Dijon mustard; Salt; 4 large eggs; 5 ounces baby arugula; 1/4 cup chopped chives; Freshly ground pepper

Servings: persons

1/4 cup plus 3 tablespoons extra-virgin olive oil
2 garlic cloves, halved lengthwise
1 generous cup 1/2-inch crustless bread cubes
8 slices of lean bacon
4 anchovy fillets, chopped
2 tablespoons Banyuls vinegar or red wine vinegar
2 teaspoons Dijon mustard
Salt
4 large eggs
5 ounces baby arugula
1/4 cup chopped chives
Freshly ground pepper

1
In a large nonstick skillet, heat 2 tablespoons of the olive oil.
2
Add the garlic and cook over moderate heat until golden brown, about 2 minutes.
3
Using a slotted spoon, transfer the garlic to a mini processor.
4
Add the bread cubes to the skillet and cook over moderate heat, stirring, until browned and crisp, 3 minutes; transfer to a plate.
5
Heat 1 tablespoon of the oil in the skillet.
6
Add the bacon and cook over moderate heat until crisp.
7
Transfer the bacon to a plate; keep warm.
8
Reserve the bacon fat in the skillet.
9
Add the anchovies, vinegar, mustard and the remaining 1/4 cup of oil to the garlic and process until smooth.
10
Season with salt.
11
Heat the bacon fat in the skillet.
12
Crack the eggs into the skillet and fry over moderately high heat until over easy, 1 1/2 minutes on one side and 30 seconds on the other side.
13
In a large bowl, toss the the arugula and croutons with the dressing.
14
Mound the salad on plates and sprinkle with the chives.
15
Top with the bacon and the fried eggs, season with pepper and serve right away.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup plus 3 tablespoons extra-virgin olive oil, 2 garlic cloves, halved lengthwise, 1 generous cup 1/2-inch crustless bread cubes, 8 slices of lean bacon, and more.

Yes, Warm Bacon-and-Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Bacon-and-Egg Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions