Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
bacon	4	ounces	cut	472.8695	1.4515	14.3108	45.0077
romaine lettuce	1		trimmed cut	7.99	1.5463	0.5781	0.141
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.