• Cooking Time: 10
• Servings: 1
• Preparation Time: 20
• 2 cups romaine lettuce, chopped
• 1 strip of bacon, cooked and chopped
• 1 soft boiled egg, halved
• 1 hanger steak (4oz) grilled and sliced thinely against the grain (can substitute any other steak - I use the ribeyes I always have on hand and then use the rest for protein steak bite snacks)
• 6 cherry tomatoes, halved (I've also used campari tomatoes)
• 1/2 avacado, sliced
• 1 Tbsp blue cheese, crumbled
• 1 cup sugar or snap peas, steamed 2 minutes, halved on the diagonal
• 1 Tbsp Annie's Green Goddess dressing (You can also make a nice dressing from scratch with egg yolks, champagne vinegar and anchoives if you're adventuresome.)

1. Pretty much self explanitory above.
2. Steam the sugar peas for two minutes then plunge into ice water to keep the bright green colour and stop the cooking. Pat dry on paper towel before halving.
3. Soft boil the egg. Actually needs to be medium soft or you can't slice and keep the yolk looking nice so I suggest 3 1/2 - 4 minutes. Remove from the water and running cold water over it to stop it cooking. Remove shell and then half.
4. Grill the steak to medium or medium rare depending on preference.
5. Place romaine on bottom and then arrange steak, egg, cherry tomatoes, avacado and sugar peas on top.
6. Crumble blue cheese over top.
7. Spread chopped bacon over the top.
8. Drizzle dressing over the top.

Saw this in Men's Health and just had to try it because it has everything in it that I love.