My new favorite lunch at my new favorite lunch spot is a salad that's built like a sandwich. Or maybe it's a sandwich posing as a salad.
It starts with a crouton. Not a cube of bread, fried; a slice of sourdough, crisped. The ordinary crouton perches on top; this one lounges on the bottom. I'd call it bread.
Then there's a heap of greens. If it were a salad, it would be the main event. On a sandwich, it would be the sideshow. I'd call it kale.
The contraption is crowned with an egg, which functions like a crouton, being on top. Or it could be the highlight, being sunny-side up.
Anagram aside, it's a tasty tower: crisp bread, wilted greens and fried egg showered with bacon. Call it sandwich or salad or lunch or, considering the bacon, breakfast. Or, simply, gone.
Prep: 15 minutes
Cook: 15 minutes
2 slices sourdough bread
1 slice bacon, frozen and thinly sliced crosswise
1/3 cup finely chopped red onion
2 cloves garlic, finely chopped
2 medium tomatoes, chopped (about 1 cup)
4 cups sliced kale leaves (no stems)
Kosher salt and freshly ground black pepper
Vegetable oil, butter or ghee
Heat a thin film of oil in a medium skillet over medium. Add a pinch of salt and the bread. Toast until crisp and brown, about 2 minutes per side. Set aside.
Add bacon to hot skillet and cook, stirring, until crisp and brown, about 3 minutes. Scoop out and drain on paper towels.
Reduce heat to medium-low. Add a little olive oil to the pan. Add onion; cook until softened, about 1 minute. Add garlic; cook 30 seconds. Stir in tomatoes, then kale. Cook until kale turns dark green and wilts, about 3 minutes. Turn off heat. Season with salt and pepper.
In a small skillet heat a little vegetable oil, butter or ghee over medium-high. Crack in eggs, season with salt and pepper, and cook to your liking, about 5 minutes for whites that are set and yolks that are not quite set.
Set one slice of bread on each of two plates. Heap on greens. Top with eggs. Shower with reserved bacon. Have at it, with fork and knife.
Inspired by Artifact Coffee, Baltimore.
Leah Eskin is a Tribune Newspapers special contributor. Email her at firstname.lastname@example.org.