1. Hard-Boil EGGS: Cover eggs with cold water by 1 inchin a small heavy saucepan and bring to boil, partially cover with lid. 2. Reduce heat to low and cook eggs, cover completely, 10 minutes. 3. Transfer eggs with a slotted spoon to a bowl of cold water to stoping the cooking. 4. Let stand until cool enough to handle. 5. Cook Bacon: While eggs are simmering, Cook bacon in a heavy 10-inch skillet over moderate heat, stirring,until crisp,about 8 minutes. 6. Transfer bacon to paper towels to drain. 7. Leaving rendered fat in skillet. 8. Make Salad: Peel eggs and finely chop. 9. Put Romaine and Eggs in a serving bowl. 10. Add oil and shallots to fat in skillet and cook over moderate heat,stirring,until shallots is softened,about 2 minutes. 11. Add vinegar and salt and boil, swirling skillet,10 seconds. 12. Pour hot dressing over romaine and egg and toss to combine. 13. Add bacon and toss salad, then season with salt and pepper. 14. Serve HOT. ---------------------------------------------------------------------------
Nutrition
Ingredients
