Cyclops salad recipe

Ingredients

• 4 thin slices Italian bread (cut them from a large loaf, not a skinny one)
• About 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• About 1 teaspoon garlic powder
• 3 cups half-stemmed watercress (trim the bottom halves of the stems from the watercress before measuring; they tend to be bitter)
• ½ cup cooked or canned and drained cannellini or fava beans
• ¼ cup sliced roasted red peppers, preferably organic
• 1½ teaspoons truffle oil
• 2 lemons, halved
• 2 tablespoons soy or unsalted butter
• 4 large eggs, preferably omega-3 eggs
• One 3- to 4-ounce block Pecorino Romano or Parmigiano-Reggiano cheese

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
2. In a medium bowl, toss the bread slices with 1 or 2 tablespoons of oil, salt, pepper, and garlic powder to taste. Lay the bread slices on the baking sheet and toast for 8 to 10 minutes. Turn them once during toasting to ensure even browning. Let the bread slices cool.
3. Put 1 slice of bread on each of 4 serving plates. Top each with an equal amount of watercress, beans, and peppers.
4. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the truffle oil, and season to taste with salt and pepper. Drizzle a small amount over each salad. Squeeze a lemon half over each salad.
5. When salad is complete, heat a medium-size skillet over medium heat and when hot, melt the butter. Fry the eggs in the pan, turning them once to make eggs over easy. Season lightly with salt and pepper and then transfer an egg to the top of each salad.
6. Shave 5 to 6 slivers of cheese over each salad and serve.