Bacon and Egg Wedge Salad - Eggs.ca

Ingredients

• 4 slices cooked crispy bacon, crumbled
• 2 eggs hard-boiled and grated
• 3 tbsp (45 mL) brown sugar
• 2 tbsp (30 mL) maple syrup
• ½ tsp (2.5 mL) kosher salt
• 1 cup (250 mL) coarsely chopped pecans
• 1 head of iceberg lettuce, cut into 2 inch (5 cm) thick horizontal slices
• 1 cup (250 mL) sprouts, your choice of single variety or combination of lentil, alfalfa, sunflower, or broccoli
• ¾ cup (175 mL) dried cranberries
• ¾ cup (175 mL) grated parmesan cheese
• ½ cup (125 mL) crispy panko breadcrumbs (recipe below)
• Pinch of pepper
• 2 egg yolks
• ¼ cup (60 mL) cranberry sauce
• 3 tbsp (45 mL) red wine vinegar
• Zest and juice of 1 orange
• 2 tbsp (30 mL) whole-grain mustard
• ¼ tsp (1.25 mL) freshly grated nutmeg
• ¾ cup (175 mL) olive oil
• ⅓ cup (75 mL) finely chopped parsley
• 2 tbsp (30 mL) finely chopped mint
• Kosher salt and black pepper
• Crispy Panko Breadcrumbs 3 tbsp (45 mL) unsalted butter 1 cup (250 mL) panko breadcrumbs A pinch of Kosher salt A pinch of pepper
• 3 tbsp (45 mL) unsalted butter
• 1 cup (250 mL) panko breadcrumbs
• A pinch of Kosher salt
• A pinch of pepper