- 1/4 cup Marzetti® Balsamic Vinaigrette
- 2 Sister Schubert’s® Yeast Dinner Rolls
- 8 slices Bacon
- 1 bunch Asparagus, ends trimmed
- 4 large Eggs
- 4 cups Mixed greens
- 1/2 cup Swiss cheese, shredded
- Freshly ground black pepper
Preheat the oven to 375° F.
Place bacon on a baking pan with sides and bake until crispy, about 15 minutes. Drain cooked bacon on paper towels.
While the bacon is cooking, bring a large pot of water to a boil and blanch the asparagus for 2-3 minutes. Drain.
Bring a second pan of water to a simmer; add 1 tbsp. white vinegar. Crack each egg open and place each one in a small cup or ramekin. Transfer each egg to the simmering water and cook 2 to 3 minutes.
Place 2 tbsp. Marzetti® Balsamic Vinaigrette and mixed greens in a mixing bowl and toss together.
To arrange salads, divide and place salad greens and warm asparagus on each plate. Add Sister Schubert’s® Yeast Dinner Roll slices to each plate and place one egg on top of one piece of bread; and sprinkle with bacon. Add cheese and drizzle the remaining dressing over all.