alfredo egg & garlic crostini with baby romaine salad and bacon vinaigrette

How To Make alfredo egg & garlic crostini with baby romaine salad and bacon vinaigrette

• 1

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.
• 2

  2. Make the vinaigrette – Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy.
• 3

  3. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.
• 4

  4. Make the parmesan cream – Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon.
• 5

  5. Remove from heat and stir in the parmesan cheese.
• 6

  6. Make the crostini – Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper.
• 7

  7. Toast the bread slices and rub each slice with the garlic.
• 8

  8. Cook the egg – In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.
• 9

  9. Assemble – Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.
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