2 slices of lean bacon (fat removed)
1 small ripe tomato, chopped
2 cups of baby romaine leaves
sliced red onion
2 tablespoons of 98% fat free croutons
On a plate, arrange your baby romaine leaves, some tomato, cucumber, red onion and the croutons.
On a grill pan or George foreman. Cook the bacon until browned and cooked through, and then set aside.
Fill a small frying pan with water up to about half way. Once water is hot, crack in egg and cover with a lid. Once egg starts to go white over yolk, the egg is ready, if you don’t like a soft yolk, leave in a bit longer. (I always do my poached eggs this way, much easier)
Slice the bacon and arrange on top of your salad and then top with the cooked egg and Enjoy.
A nice and quick salad.