Christina Shorter, this post is for you. Tomorrow you will make this for brunch. It's delicious. Every gal loves a good salad, especially when you amp it up with warm bacon and runny egg yolk! Sounds fattening, but surprisingly not that bad for you. (275 cal total for the salad) For the salad you will need:
Baby Arugula
1/8 red onion diced
1/2 c cherry tomato (halved)
2 tbsp light balsamic dressing (mine was Newman's Own and it was 45 cal)
4 pc bacon (mine was Oscar Mayer and it was 70 cal for 2 pieces)
4 eggs (160 cal for 2)
First, boil some water. While that is getting to a boil mix the arugula, onion and tomato together. Start frying your bacon. If you know how to make poached eggs then go for it. I cheat. I take measuring cups and line them with saran wrap. I break open an egg into the cup and then tie up the ends of the saran wrap with the egg inside. I saw this online before and it totally works. Once your water is at a boil, drop the sacks into the water and start your timer for 3:50! When the timer goes off gently take the sacks out and lay them on a paper towel. Untie each one VERY carefully. They are going to be hot so be careful! Add the dressing to your salad now. Mix well. Once the bacon is crispy, blot with paper towel and then throw into your salad mixture. Crush the bacon up with a fork. Put the salad mixture on a plate and carefully top with your poached eggs. Sprinkle with salt and pepper. Eat it. (serves 2)
* I made this for Curtis and I made toast for him. You could totally add toast or croutons if you need that bready crunchy element.
Um, you are welcome. :)
