Prep 10 mins
Cook 20 mins
This is a recipe from Everyday with Rachael Ray. Some good cheeses to substitute are provolone or swiss or whatever you want if you don't have jarlsberg.
- 8 slices bacon
- 1 teaspoon brown sugar
- 2 tablespoons red onions, finely chopped
- 1 1⁄2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 2 romaine lettuce hearts, torn into large pieces
- 3 pieces country bread, about 1/4-inch-thick
- 1 cup jarlsberg cheese, shredded
- 4 large eggs
- Preheat the broiler.
- In a large skillet, cook the bacon over medium-heat until the fat has rendered and the meat is partially cooked, 2-3 minutes.
- Transfer the bacon to a foil-lined baking sheet and sprinkle with the brown sugar; reserve the fat.
- Broil the bacon until the sugar melts, about 1 minute.
- Transfer to a paper-towel-lined plate, leaving the broiler on.
- In a large bowl, combine the onion, vinegar and olive oil.
- Whisk in 2 tablespoons of the reserved bacon fat.
- Season with salt and pepper.
- Add the romaine and toss.
- Arrange the salad on 4 plates and crumble the reserved bacon on top.
- Place the bread on a baking sheet and broil until toasted on one side.
- Flip, then top each with cheese.
- Broil until the cheese is browned and bubbling.
- Cut into narrow wedges and tent with foil to keep warm.
- Heat the skillet with the remaining bacon fat over medium-high heat.
- Fry the eggs until the white are opaque and yolks are still runny. (If you prefer your eggs differently you can do it that way).
- Place 1 egg sunny-side up on each portion of salad.
- Serve with the cheese toasts.