This was tonight’s delicious dinner.

2 big slices fatty bacon

1/2 tomato, diced

romaine lettuce, torn into bite-sized pieces

3 eggs

salt and pepper

red wine vinegar

oil (I used liquid coconut oil)

Cook the bacon in a frying pan. After it’s cooked, remove it and cut it into bite-sized pieces.

In the same pan, fry the eggs until the whites are just set.

Toss the lettuce and tomato with bacon, salt, pepper, a splash of red wine vinegar, and enough oil to make the salad a touch more vinegary than you’d prefer.

When the eggs are cooked, put them on top of the salad and pour any remaining bacon fat on top.