For the salad:

2-3 heads romaine lettuce, chopped

4 hard boiled eggs, peeled and sliced

4 strips of bacon (uncooked)

For the Hot Bacon Dressing:

2 tablespoons reserved bacon grease

1 1/2 tablespoons all purpose flour leveled

1 egg beaten

1 cup whole milk

1/4 cup vinegar

1/4 cup sugar

1/4 teaspoon salt slightly heaping, or to taste

Cook the bacon strips in a large skillet until browned nicely. Remove the bacon and drain all but two tablespoons of bacon grease.

Combine the egg, milk, vinegar, sugar and salt together in a small mixing bowl and set aside. Whisk the flour and reserved bacon grease together in the skillet to create a smooth roux, then pour in the egg, milk and vinegar mixture. Turn the heat to medium, then whisk the hot bacon dressing constantly until thickened. Remove the dressing from heat as soon as it has thickened to prevent the egg from curdling. Allow to cool slightly *see note.

Chop the lettuce, then place into the bottom of a serving bowl, or onto a large platter. Top with sliced, boiled eggs and crumbled bacon. Pour the hot bacon dressing over top or serve it separately. The dressing can be served with the salad while warm, or after chilled. Enjoy!

NOTES

If the dressing thickens too much to pour once cooled, additional milk or water can be whisked in to loosen the dressing back up.

Be sure to whisk the eggs into the milk and vinegar mixture before adding it to the roux in the skillet. Whisk the mixture constantly until thickened and then remove immediately from the heat once the dressing has thickened to prevent the eggs from curdling.

*adapted from https://thismomcooks.com/