Recipe by Rachael Ray
Bread and Dressing
8 oz. stale Italian or peasant-style bread, crusts trimmed, torn into bite-size pieces (about 4 cups)
Juice of 1 lemon (about 1/4 cup)
3 tbsp. white balsamic vinegar or white wine vinegar
1 shallot, grated
1 large clove garlic, grated or pasted
Salt and pepper
2 overripe or ripe tomatoes, halved
About 1/2 cup EVOO
1 tsp. sugar or honey
1/2 red onion, thinly sliced
7 to 8 red or multicolored heirloom tomatoes, cut into wedges
1/2 English cucumber or 2 Persian cucumbers, halved and thinly sliced
1 cup fresh basil, torn or stacked and cut into 1/4-inch strips
A small handful of fresh mint, chopped
About 2 cups freshly grated Parmigiano-Reggiano
4 large eggs
1. Preheat the oven to 400°. On a rimmed baking sheet, arrange the bread in an even layer. Toast, turning once, until deep golden and nutty, about 15 minutes.
2. Meanwhile, for the dressing, in a medium bowl, mix the lemon juice, vinegar, shallot, and garlic; season with salt and pepper. Let marinate for 10 to 15 minutes. Place the cut sides of the tomato halves against the coarse side of a box grater and grate into the bowl; discard the skins. Whisk in the oil and sugar; season.
3. Arrange half the bread and the onion in the bottom of a shallow bowl. Pour half the dressing on top. Top with the tomato wedges, cucumber, and herbs. Let marinate for a few minutes.
4. While the bread marinates, heat a small (6-inch) nonstick skillet over medium. Evenly scatter 1/2 cup cheese on the bottom of the skillet. When it begins to bubble (1 to 2 minutes), crack an egg on top. Cover with a lid or foil and cook the egg until the white is set, about 2 minutes. Transfer to a plate. Repeat with the remaining cheese and eggs.
5. Top the salad with the remaining bread and dressing. Toss and season. Divide among plates. Top each with a frico egg.