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

• Step 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.
• Step 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.
• Step 3
  3. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.
• Step 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.
• Step 5
  5. Remove from heat and stir in the parmesan cheese.
• Step 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.
• Step 7
  7. Toast the bread slices and rub each slice with the garlic.
• Step 8
  8. Cook the egg – In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.
• Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!