Breakfast Cobb Salad

Instructions

1. Step 1

   Whisk the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified. Set the vinaigrette aside.

   Ingredients used: 15.0 gr Dijon Mustard, 60.0 ml Extra Virgin Olive Oil, 2.0 gr Ground Black Pepper, 30.0 ml Red Wine Vinegar, 4.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Cook the bacon in a skillet over medium heat, turning occasionally, until browned, crisp, and cooked through, about 9 minutes. Transfer it to a clean surface to cool.

   Timer: 9 min (fixed)

   Ingredients used: 180.0 gr Bacon

   Cookware: cutting board, skillet, tongs

3. Step 3

   Place the eggs in a saucepan and cover them with cool water by about 3 cm. Bring the water to a boil over high heat.

   Ingredients used: 4.0 piece Egg

   Cookware: saucepan

4. Step 4

   Cover the saucepan, remove it from the heat, and let the eggs stand for 11 minutes.

   Timer: 11 min (fixed)

   Cookware: lid, saucepan

5. Step 5

   Transfer the eggs to ice water for 5 minutes, then peel and quarter them. Coarsely crumble the cooled bacon.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, slotted spoon

6. Step 6

   Rinse and thoroughly dry the lettuce, tomatoes, and chives. Tear the lettuce, cut the tomatoes into wedges, slice the peeled and pitted avocados, crumble the blue cheese, and finely chop the chives.

   Ingredients used: 2.0 piece Avocado, 100.0 gr Blue Cheese, 15.0 gr Chive, 200.0 gr Romaine Lettuce, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board

7. Step 7

   Spread the prepared lettuce over a serving platter. Arrange the eggs, bacon, tomatoes, avocados, and blue cheese on top, scatter with chives, and drizzle with the vinaigrette.

   Cookware: serving platter