Wilted Egg Salad
|Instant minced onion||1 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Cider vinegar||3 Tablespoon|
|Romaine leaves/Other greens||10|
|Seasoned pepper||To Taste|
About 20 minutes before supper:
1. In large skillet, saute bacon until crisp; drain on paper towels; crumble.
2. Meanwhile, combine instant minced onion, sugar, salt, vinegar, and water.
3. Then, in some of bacon fat left in skillet, fry eggs, sunnyside up, to desired doneness. Arrange romaine leaves on platter; top with eggs, then bacon.
4. Pour all but 1/4 cup bacon fat from skillet; into it stir onion-vinegar mixture; bring to boil; pour over eggs and romaine. Sprinkle with seasoned salt; serve.