lunch · everyday
Cobb with maple bacon
Romaine, chicken, eggs and tomatoes topped with maple-glazed bacon and blue cheese, dressed in a lemony chive buttermilk dressing.
- Time
- 35min
- Steps
- 6
Ingredients
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Allergens
Contains milk and egg.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Cook the bacon in a skillet over medium heat, turning, until crisp. Drain on a rack.
-
2
Heat the oven to 190°C (375°F). Brush the crisp bacon with maple syrup and bake for 3–4 minutes, until tacky. Cool, then cut into small pieces.
-
3
Lower the eggs into boiling water and cook for 11 minutes, then chill in ice water. Peel and quarter once cold.
-
4
Whisk the buttermilk with the lemon juice and chopped chives. Mash in half the blue cheese and save the rest for crumbling over the top.
-
5
Wash and dry the romaine and chop it into bite-size pieces. Halve the cherry tomatoes. Cut the cooked chicken into ½-inch cubes, making sure it was cooked to 74°C (165°F) all the way through.
-
6
Divide the romaine between two bowls. Arrange the chicken, eggs, bacon, tomatoes and remaining blue cheese on top and spoon over the buttermilk dressing.
