Blt bread salad

Delicious BLT Bread Salad recipe bursting with flavors of crispy bacon, ripe tomatoes, fresh lettuce, and crunchy croutons. Perfect for a light summer meal!

Ingredients:

• 2 rolls or 2 fist-sized hunks of crusty bread
• 1 clove garlic
• 2–3 slices bacon, thick-sliced if possible
• 1 shallot, minced
• 1 Tbsp. red wine vinegar
• 2 Tbsp. olive oil, plus more for toasting bread
• 1 Tbsp. dijon mustard
• 1 large or 2 small heads of romaine, ragged outer leaves discarded if necessary, roughly chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 medium avocado, cubed
• 2 eggs
• Salt and pepper

Instructions:

1. Heat up the broiler, grill, or toaster oven. Halve the bread, ensuring each piece has a large non-crust surface. Coat with olive oil and broil/grill/toast until golden and crispy, flipping once for even toasting.Cut a garlic clove in half and rub the cut side over the olive oil-drizzled part of the bread. This will give you garlic-infused bread.Tear or chop the bread into bite-sized pieces and place them in a large mixing or salad bowl. Keep aside.Cook the bacon in a large skillet until slightly crisp but still chewy/soft. Drain on a paper towel-lined plate and chop into 1/2-inch pieces when cool.While the bacon is cooking, prepare the vinaigrette: Allow the minced shallot to soak in the red wine vinegar for at least five minutes. Then, whisk it together with olive oil and mustard. Season with salt and pepper to your liking.Combine the romaine and tomatoes with the bread in the bowl. Toss everything with the vinaigrette and set aside for at least 5 minutes to allow the bread to absorb the flavors.Prepare poached eggs as desired. You can use a saucepan of lightly boiling water with a dash of vinegar. Add the eggs and cook until the whites are set, around 2 1/2 to 3 minutes.While the eggs are poaching, add the chopped bacon and avocado to the salad and gently mix, being careful not to mash the avocado.When ready to serve, plate the salad and top each with a poached egg. Season with freshly ground black pepper and optional flaky finishing salt.

Summary:

• Calories: 1482 kcal
• Fat: 99 g
• Protein: 46 g
• Carbs: 114 g
• Potassium: 3226 mg
• Magnesium: 221 mg