Ingredients

1/4 cup chopped pitted brine-cured green olives

1/4 cup chopped drained roasted red bell pepper from jar

1 tablespoon extra-virgin olive oil

1 teaspoon chopped fresh oregano

Migas:

• 2 tablespoons extra-virgin olive oil
• 2 small garlic cloves, pressed
• 4 3/4-inch-thick slices pain rustique or ciabatta, cut into 3/4-inch cubes (about 4 generous cups)

Salad:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Sherry wine vinegar
• 1/4 cup finely chopped shallots
• 4 cups (lightly packed) arugula leaves
• 4 cups (lightly packed) torn baby frisée
• Fleur de sel or coarse kosher salt

Eggs:

• 1 tablespoon extra-virgin olive oil
• 4 large eggs
• 4 ounces very thinly sliced Manchego cheese*
• 4 very thin slices Serrano ham or prosciutto

Description

The Softly Fried Eggs Are A Wonderful Counterbalance To The Rich Ingredients In This Spanish Take On Salade Lyonnaise. Migas Are Spanish Croutons.

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