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Ingredientes
- 1 head escarole, or possibly curly endive lettuce (10 ounces)
- 4 x egg
- 5 ounce lean bacon, coarsely, minced
- 3 Tbsp. white wine vinegar
- 1 clv garlic, chopped
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Direcciones
- Trim and separate lettuce into leaves; cut each crosswise into 1/2-inch (1 cm) wide strips. Place in bowl; set aside.
- Pour sufficient water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to gently simmer. One at a time, break Large eggs into small dish and gently slip into simmering water; cook for 2 to 3 min or possibly till white is set and yolk is still liquid. Remove with slotted spoon and drain well.
- Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 min or possibly till browned. Remove from heat. Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce. Add in oil and 1/4 tsp. (1 mL) each of the salt and pepper; toss to coat.
- Divide salad among 4 bowls; top each with egg. Sprinkle with remaining salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 273 | 86% |
| Total Fat 30.47g | 38% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 649mg | 27% |
| Potassium 143mg | 4% |
| Total Carbs 0.99g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.35g | 0% |
| Protein 9.72g | 16% |
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