Blt Salad With Eggs Sunny Side Up

• 3 cups French or ciabatta bread, cut into 1-inch cubes (about 4 ounces)
• 4 cups torn romaine lettuce
• 2 teaspoons extra-virgin olive oil
• 4 bacon slices
• 12 ounces cherry tomatoes on the vine
• 4 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat broiler to high.
2. Arrange bread on a baking sheet. Broil 1 minute or until browned, stirring after 30 seconds. Combine bread, lettuce, and oil; toss well.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings; crumble bacon. Add tomatoes to drippings in pan. Cook 3 minutes or until soft; remove from pan. Gently break eggs into pan; cook 2 minutes. Cover; cook 1 minute or until desired degree of doneness.
4. Arrange 2 cups salad on each of 4 plates; top each with 1 egg. Sprinkle evenly with bacon, salt, and pepper.

bread, torn romaine lettuce, extravirgin olive oil, bacon, tomatoes, eggs, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/blt-salad-eggs (may not work)