- Eggs - Shallots - Mixed green salad - Bacon - Baguette - White vinegar SHALLOTS CONFIT: - Shallots - Garlic - Bacon - Butter - Bay leaf - Red wine
Preheat your oven to 350 degrees. Lay the strips of bacon out, as spaced apart as possible, on a cookie sheet.
Bake for 30 minutes, turning once and keeping a close eye until the bacon is at your desired level of crispiness.
Meanwhile, lets make the shallots confit to spread on your crouton. Heat the vegetable oil in a non-stick pan over medium high.
Add the shallots, the garlic and the bacon. Stir frequently. Add a pinch of salt. When the shallots and garlic begin to stick, deglaze the pan with the red wine.
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