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Description
Food Network Magazine: Geoffrey Zakarian
Ingredients
US|METRIC
2 SERVINGS
- 6 bacon (thick-cut, 1/4-inch slices)
- 3 Tbsp. olive oil (plus more for drizzling)
- 8 cherry tomatoes (halved)
- 2 leaves fresh basil (thinly sliced)
- 1 clove garlic (minced)
- ground black pepper
- 1 head iceberg lettuce
- 1 tsp. paprika (preferably smoked)
- 3 eggs (Perfect Soft-Boiled "6 Minute", recipe follows)
- 1 avocado (halved, pitted, peeled and cut lengthwise into 12 wedges)
- 2 red radishes (small, very thinly sliced)
- 1 red onion (small, thinly sliced and separated into rings, about 12 rings)
- 2 tsp. red wine vinegar (or to taste)
- 1/3 cup crumbled blue cheese
- 1 Tbsp. chopped fresh herbs (such as basil, parsley and chives, for garnish, optional)
- 6 eggs (Minute", :6 large eggs, at room temperature)
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Directions
- Cook the bacon slices in a medium skillet until crisp. Drain on paper towels and halve the slices crosswise; set aside.
- Preheat a gas grill or stovetop griddle to medium-high heat.
- In a small bowl, toss together 1 tablespoon of the olive oil, the tomatoes, basil and garlic; season with salt and pepper, toss to combine and set aside.
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