Ingredients:

  • 4 large Eggs
  • 12 slices Thick-Cut Smoked Bacon
  • 2 medium Romaine Lettuce Hearts, washed, dried, and chopped
  • 1 pint Vine-Ripened Tomatoes, halved or quartered
  • 1/4 cup thinly sliced Red Onion
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Pure Maple Syrup
  • 1 small clove Garlic, minced
  • Salt and Black Pepper to taste
  • 1 tablespoon finely snipped Chives (Optional Garnish)
  • 1/2 medium Avocado, diced (Optional Garnish)

Instructions:

  1. Prepare the Bacon: Cook bacon in a large skillet over medium heat until perfectly crisp. Remove bacon to a paper towel-lined plate, reserving about 2 tablespoons of the rendered fat (drippings).
  2. Make the Vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, cider vinegar, Dijon, maple syrup, minced garlic, salt, and pepper. Seal tightly and shake vigorously until emulsified. Taste and adjust seasoning.
  3. Prep the Greens and Veg: Wash and thoroughly dry the romaine lettuce. Chop into bite-sized pieces. Halve the tomatoes and thinly slice the red onion.
  4. Prepare the Eggs (Choose Method): Option A (Soft-Boiled): Gently lower eggs into simmering water. Cook for exactly 6.5 minutes, then immediately transfer to an ice bath. Peel carefully once cool. Option B (Fried in Bacon Fat): Heat 1 tablespoon of reserved bacon fat over medium-low heat. Fry eggs gently until the whites are set but the yolks are still runny.
  5. Assemble the Base: In a large bowl, gently toss the romaine, tomatoes, and red onion with half of the vinaigrette. You want the leaves lightly coated, not drowning.
  6. Final Plating: Divide the tossed salad among four plates. Crumble the crisp bacon over the top. Slice the soft-boiled eggs in half or carefully place the fried eggs atop the greens.
  7. Finish & Serve: Drizzle any remaining vinaigrette over the eggs and vegetables. Garnish with fresh chives and diced avocado, if using, and serve immediately.