A.l.l. Cobb Wedge Salad Recipe

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.

Toss tomatoes with 1 tablespoon olive oil, 1 tablespoon honey, 1 teaspoon packed brown sugar, 1/4 teaspoon black pepper and 1/4 teaspoon of the salt until evenly coated.

Spread tomatoes in a single layer on the prepared sheet. Roast 12–15 minutes, until tomatoes are blistered and syrupy; toss once halfway through. Remove from oven and let cool slightly. Reserve any pan juices to drizzle on salad.

Preheat a large skillet over medium heat. Add bacon slices in a single layer and cook 3–5 minutes per side until crisp (time depends on thickness). Turn as needed for even browning.

Transfer cooked bacon to a paper-towel-lined plate to drain. When cool, chop into bite-sized pieces. Reserve 1 teaspoon bacon fat for eggs if desired; discard excess or save for another use.

If using fresh corn: bring a pot of salted water to a boil, add corn kernels and cook 2–3 minutes until tender; drain and cool. If using frozen corn: thaw and pat dry.

Season corn with a pinch (about 1/4 tsp) of kosher salt and a few grinds of black pepper. Set aside until assembly.

Crack 3 eggs into a bowl, add 2 tablespoons milk or half-and-half, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until blended and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 teaspoon reserved bacon fat or 1/2 teaspoon butter. Pour eggs into skillet and let sit undisturbed for 10–15 seconds until edges begin to set.

Using a rubber spatula, gently push eggs from the edges toward the center in slow, sweeping motions, allowing uncooked egg to flow out. Continue until eggs are mostly set but still soft and creamy, about 1–2 minutes. Remove from heat and fold in 1/2 cup shredded cheddar cheese so it melts into the eggs. Keep warm.

Prepare the romaine: trim the core if needed and quarter the hearts so you have 4 wedge shapes. Pat dry with paper towels.

Place each romaine wedge on a serving plate (or serve all on one platter). Fan or slice the avocado and drizzle with a squeeze of lemon to prevent browning; arrange slices alongside each wedge or tuck between leaves.

Scatter the warm scrambled eggs evenly over the wedges (about 3/4 of the eggs across the 4 wedges).

Sprinkle chopped bacon pieces over the wedges, distributing evenly.

Add the cooked corn kernels across the wedges in an even layer.

Arrange the candied tomatoes on top and drizzle any reserved pan juices from the tomatoes lightly over the salad for a sweet-tangy finish.

Sprinkle the remaining 1/2 cup shredded cheddar and 1 cup blue cheese crumbles across the wedges.

Season with additional salt and pepper to taste and garnish with chopped chives or green onion.

Serve immediately so eggs remain warm and romaine stays crisp.