- 1 head iceberg lettuce
- Olive oil
- Kosher salt
- 8 strips bacon
- 1 medium onion, peeled and sliced into thick rings
- 4 eggs
- Black pepper
- 1 Cup feta, crumbled
Light a grill or heat a grill pan over medium-high heat.
Slice lettuce into 4 wedges and brush them lightly with olive oil. Grill on both sides for a few minutes until they start to brown. Sprinkle with salt.
Grill the bacon on both sides until cooked. Grill the slices of onion on both sides until softened and lightly charred.
Fry the eggs in a little olive oil until the whites are cooked but the yolks are still runny. Season with salt and pepper.
To assemble, place each lettuce wedge on a plate, and top each with two slices of bacon, some onion, an egg, and two tablespoons feta.