- 2 eggs
- 1/2 cup milk
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 bacon strips, cut into 1-inch pieces
- 1 head iceberg lettuce, torn
- 1 large onion, sliced into rings
- In a small bowl, beat eggs, milk, vinegar, salt and pepper until smooth; set aside. In a skillet, cook bacon until crisp. Remove bacon to paper towels to drain, reserving drippings; reduce heat under skillet to medium. Whisk egg mixture into drippings; cook and stir until thickened, about 3-4 minutes. Place lettuce, onion and bacon in a large salad bowl. Pour dressing over and toss well. Serve immediately.