Ingredients
6 bacon or prosciutto
1 cup croutons
see Notes below
1 small cos lettuce
½ cup shaved parmesan
1 tbsp white vinegar
4 eggs
Caesar salad dressing
bought
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 non-stick frypan
- 1 paper towel
- 1 small saucepan
- 1 spoon
- 1 small bowl
- 1 plate
- 1 large serving platter
Instructions
- Heat a non-stick frypan over medium to high heat and fry bacon or prosciutto slices until crisp. Transfer to paper towel to drain, then break into long strips.
- Bring a small saucepan of water to the boil, add the vinegar. Turn the heat to low and use a spoon to stir the water until you have a whirlpool. Crack an egg into a small bowl, carefully pour the egg into the centre of the whirlpool and poach for 3 minutes for a soft boiled egg. Transfer the egg to a plate while you cook the remaining eggs.
- While poaching eggs, arrange lettuce on a large serving platter or on individual plates. Sprinkle with bacon or prosciutto, croutons and parmesan. Top salad with eggs and drizzle with dressing. Serve immediately.
Notes
Tip
Homemade croutons are much nicer than bought ones. Thinly slice day old breadstick, Turkish bread or use slices of plain old supermarket bread, spray with olive oil and bake in 180C oven for 15-20 minutes until golden brown and crunchy.
Tip
I used Paul Newmans Caesar dressing, very tasty and profits go to charities. Rest in peace, Paul.
Variation
Add anchovy fillets if your palates can cope with them!
Variation
Add some slices of cooked chicken breast or schnitzel to bulk up the meal.
Storage
Store any (cold) leftover homemade croutons in an air tight container.
