Prep Time: 20 minutes

Serves 2

Ingredients:

• 1 head Romaine Lettuce, cut in half lengthwise, washed and dried
• 2 Eggs, in their shells
• 1 cup Tomatoes, cored and chopped
• 1/2 loaf Baguette or Batard, cut into 1/2" cubes
• 2 ounces Blue Cheese or Roquefort, crumbled
• 1/2 Tbsp. Rosemary and Thyme, finely minced
• 8 Tbsp. Olive Oil
• 2 Tbsp. Balsamic Vinegar
• 1 tsp. Sugar
• Salt and Pepper to taste

Preheat the oven to 350 degrees. Toss the bread cubes with 2 Tbsp. olive oil, herbs and a pinch of salt and pepper. Pour onto a baking sheet and bake until slightly browned and dried, turning once, about 8 minutes. Remove from the oven and cool.

In a medium sized pot, cover the eggs with at least one inch of water and a pinch of salt. Bring to a boil over a high flame. Remove from the heat and cover. Set a timer for 7 minutes.

Whisk together the remaining olive oil with the balsamic vinegar, sugar and a pinch of salt and pepper. Set aside. When the eggs are done, rinse under cold water until cool to the touch. Gently peel and chop.