- 1 head Romaine Lettuce
- 2 tablespoons Olive Oil
- 1 teaspoon Sea Salt
- 1 clove Garlic, crushed
- 2 Eggs, poached
- Mozzarella Cheese, shredded
- Bacon Bits
- Chopped Tomatoes
- Carrot, shredded
Begin by cutting the romaine lettuce in 1/2 lengthwise.
Place it in a Ziploc bag with the olive oil, sea salt, and garlic.
Shake it up to coat it well.
Place it on the grill on medium heat cut side down for 30 seconds - 1 minute. Then, flip and leave on the grill for 1 minute.
Place on a serving plate and get your toppings ready.
Top the salad with your favorite toppings such as tomatoes, carrots, and cheese.
Gently place your poached eggs on top of each ½ of the romaine.
Cut and serve warm.