Sunny-Side-Up Bacon Veggie Toast

Instructions

1. 1

   Start by slicing the garlic cloves thinly. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the sliced garlic and sauté until golden and fragrant, about 2-3 minutes.

2. 2

   Lay the bacon in the pan with the garlic, and cook until crispy, flipping halfway through, for about 5-7 minutes. Once cooked, place the bacon on a paper towel-lined plate to drain excess oil.

3. 3

   Using the same pan, crack the eggs in and cook them sunny-side-up, seasoning with salt and pepper to taste. Cook until the whites are set and the yolks are still runny, about 3-4 minutes.

4. 4

   While the eggs are cooking, toast the slices of bread until golden brown.

5. 5

   In a large bowl, combine julienned carrots, sliced yellow and red bell peppers, and lettuce leaves. Drizzle with a little olive oil and toss to combine. This will be the crunchy garnish for your open-faced sandwich.

6. 6

   To assemble the sandwiches, place a slice of toasted bread on each plate. Cut the crispy bacon strips in half and place them on the bread. Top with a sunny-side-up egg. Arrange the crunchy salad on the side.

7. 7

   Serve immediately and enjoy the contrast of the creamy egg yolk with the crispy bacon and fresh vegetables.