I quartered a head of romaine, leaving the core intact so the leaves held together, and painted the leaves with a mustard dressing. At the same time I grilled some thick cut bacon, while I sent the Southern husband inside to fry a couple of sunny side up eggs. (One day I will also learn how to fry eggs on the grill and my life will be complete.)
When everything was ready, I popped the lettuce on the plate, topped with bacon and the egg. Break the yolk to let it drop down into the lettuce leaves, and oh my my my.