BLT Egglets

  • 6 large eggs
  • 2 slices thick-cut bacon, cut into quarters
  • 1/4 c. mayonnaise
  • 1 tbsp. freshly chopped chives
  • 1 tsp. red wine vinegar
  • 1 tsp. hot sauce (such as Cholula)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. quartered grape tomatoes
  • 1/2 c. shredded romaine lettuce
  1. Place eggs in a large pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit for 11 minutes. Meanwhile, prepare a medium bowl of ice water. When 11 minutes is up, drain eggs and submerge in ice water.
  2. Meanwhile, heat a large skillet over medium heat. Add bacon and cook until crisp, about 4 minutes per side. Remove from pan and drain on a paper towel lined plate.