Bacon and Egg Bruschetta | Oregonian Recipes

Name: Bacon and Egg Bruschetta | Oregonian Recipes
Ingredients: 4 1/2-inch thick slices soft ciabatta bread (see note); Extra-virgin olive oil; 2 medium handfuls (approximately 1 1/2 cups) baby mixed greens (frisee works great); 4 thick slices bacon, cooked crisp; 4 eggs, poached for 3 to 5 minutes; Sea salt and freshly ground black pepper; Parmigiano-Reggiano cheese; Aged balsamic vinegar (such as Ella Manodori brand)

recipes.oregonlive.com

This dish is very rustic and not meant to be fancy fare. It's messier than most bruschetta, so you'll probably want to eat it with a knife and fork.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

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Ingredients

4 1/2-inch thick slices soft ciabatta bread (see note)
Extra-virgin olive oil
2 medium handfuls (approximately 1 1/2 cups) baby mixed greens (frisee works great)
4 thick slices bacon, cooked crisp
4 eggs, poached for 3 to 5 minutes
Sea salt and freshly ground black pepper
Parmigiano-Reggiano cheese
Aged balsamic vinegar (such as Ella Manodori brand)