Bacon & egg spinach salad with garlic toast

The garlic toast acts like a giant
crouton; crumble it overtop
or eat it a bite at a time. For an
extra treat, cook the bacon first,
then brush the bread with the
drippings before toasting it.

Ingredients:

Garlic toasts

olive or canola oil
1 garlic clove, crushed
8 slices of a baguette

Dressing

1/3 cup (85 ml) extra-virgin olive or
canola oil
1/4 cup (60 ml) red wine or
balsamic vinegar
2 tbsp (30 ml) mayonnaise
2 tsp (10 ml) grainy mustard
1 tsp (5 ml) sugar
salt and pepper to taste

Salad

6 cups (1.5 L) baby spinach
8 slices bacon, cooked and crumbled
4 large eggs, poached or fried in
leftover bacon drippings

Directions:

1. Put a few tablespoons of oil in a small ramekin
and add the garlic; swirl it around,
then set aside for 10 minutes. Preheat
the oven to 450˚F.

2.
Brush the bread on both sides with
the garlicky oil and lay out on a baking
sheet. Bake for 7-8 minutes, until golden
and toasted. In a small bowl or jar, whisk
or shake together the dressing ingredients
until well blended.

3.
Divide the spinach leaves between four
wide bowls; top each with crumbled
bacon and an egg. Drizzle with dressing
and top with two pieces of toast.

Serves 4.

Per serving:

509 calories, 30 g fat
(6.7 g saturated fat, 16.2 g monounsaturated
fat, 7 g polyunsaturated fat),
35.4 g carbohydrate, 203 mg cholesterol,
20 g protein, 2.4 g fibre.