Breakfast Wedge

A wedge salad isn't just for dinner anymore. Here, it takes the place of sliced fruit or berries or toast to cozy up with crisp bacon and lacy eggs for breakfast or brunch. I like this served with grilled mushrooms and tomatoes a la a big English breakfast. Do make mimosas or Bloody Marys and make sure there's a big pot of hot coffee.

2 servings (easily doubled or tripled)

Ingredients

4 slices thick bacon, fried or roasted until crisp
½ of a small-medium head iceberg lettuce, cut in half into wedges (Wash and chill at least an hour ahead.)
Kosher salt and fresh ground pepper
Blue Cheese Dressing- see note
4 eggs, cooked over-easy or sunny side up in hot fat and seasoned with salt and pepper
1/4 cup crumbled blue cheese (about 1.5 oz)
2 scallions, sliced thinly at an angle

Instructions

To each plate, add two pieces of cooked bacon and a wedge of lettuce. Sprinkle the wedge with salt and pepper, drizzle with Blue Cheese Dressing. Carefully add the two fried eggs. Garnish the wedge and the eggs with the sliced scallions and crumbled blue cheese.

Notes

BLUE CHEESE DRESSING:

1/4 cup each: crumbled blue cheese (approx. 1.5 ounces), mayonnaise, and sour cream
Pinch each: salt and pepper
2-3 drops hot sauce or to taste
2-3 tablespoons milk– as desired to thin the dressing

Mash together the cheese, mayonnaise, and sour cream in a small bowl using a table fork. Stir in the remaining ingredients until well-mixed. Taste and adjust seasonings. (I occasionally had a little grated horseradish to this dressing.)