Ingredients
Scale
- 1 Tablespoon olive oil
- 1 pint sweet cherry or grape tomatoes
- Salt & freshly ground pepper
- Creamy sun dried tomato basil dressing (recipe here)
- Chopped romaine or mixed greens
- Sliced fresh mushrooms
- Vidalia onion (or other sweet onion) sliced and cut into chunks
- Cooked, chopped bacon crumbles
- Marinated havarti (or gouda) cheese (recipe here), chopped into little chunks
- 1 egg for each salad
- Red Robin Seasoning and freshly ground black pepper
Instructions
- Preheat the oven to 400 F. Toss the tomatoes with the olive oil and sprinkle with salt & freshly ground pepper. Spray a baking sheet with cooking spray and set the tomatoes on the sheet. Bake for 15 – 20 minutes or until the tomatoes are wilted.
- Prepare the dressing and set aside.
- Meanwhile, prep the salad. Fill a salad bowl (or plate) most of the way with chopped romaine or mixed greens. Sprinkle with sliced fresh mushrooms, onion, bacon crumbles and chopped marinated cheese.
- Heat a small frying pan over medium heat. Spray with cooking spray or rub with butter (or better yet, a bit of bacon butter). Cook the egg sunny side up or over easy to your liking, sprinkling with Red Robin Seasoning and freshly ground pepper..
- Once the tomatoes are done and cooled enough to touch, sprinkle your salad with the roasted tomatoes, then slide the egg onto the salad and drizzle with the dressing. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.