Once they're cooked — which takes all of 4 minutes — we toss them into a sea of romaine lettuce,
big garlic croutons, a bit of parm cheese and the salad dressing that brings it all together.
But toast this bread with a chopped caesar (think giant
crouton rubbed with
garlic and olive oil) a la Al Forno... or top it with mashed avocado and a fried egg — the PERFECT pre ski day breakfast (with a
big cup of coffee) for me in the Wasatch!