Deconstructed BLT and Eggs


One of the best salads I’ve had. I love the addition of eggs. I cook mine just under hard-boiled, but feel free to cook them however.

Deconstructed BLT and Eggs

Serves 2


3 strips bacon, diced

¾ cup diced bread

3 cups arugula

2 Tbsp. oil-packed sun dried tomatoes, chopped

1 Tbsp. wine vinegar

¼ tsp. Dijon mustard

3 Tbsp. extra-virgin olive oil

6 cherry tomatoes, halved

4 hard-boiled eggs, halved


Cook bacon in a skillet over medium-low heat until crispy. Transfer bacon to paper towels. Save 1 Tbsp. of bacon fat in skillet and heat over medium-high heat. Toss in bread cubes and cook until golden. Drain on paper towels. Mix together vinegar, mustard, olive oil, salt and pepper for vinaigrette. Put arugula and sun-dried tomatoes in large bowl and toss with vinaigrette. Sprinkle cherry tomatoes and bacon on top and arrange eggs on top of salad. Scatter with croutons.

Recipe by Around My French Table


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