Caesar salad with poached egg

    21 min

    If you would like to make your caesar salad more nutritious, top it with poached egg.

    1 person made this

    Serves: 4 

    • 1 drizzle olive oil
    • 2 slices white bread without crust, cut into 1cm dice
    • salt and pepper
    • 2 tablespoons lemon juice
    • 5 tablespoons olive oil
    • 1 teaspoon prepared mustard
    • 1 garlic clove, minced
    • 1 head romaine lettuce, plucked apart
    • 100g grated Parmesan cheese
    • 1 tablespoon white vinegar
    • 4 eggs

    Prep:15min  ›  Cook:6min  ›  Ready in:21min 

    1. In a frying pan, heat a little olive oil and brown the bread, stirring to brown it evenly. Add a little salt and pepper. Remove the pan from the heat and let cool.
    2. In a bowl whisk lemon juice, oil, mustard, garlic, salt and pepper. Distribute the salad leaves among individual plates. Sprinkle with cheese and drizzle with the dressing.
    3. Bring a pot of water to the boil. Add a little salt and the vinegar. Reduce the heat so that the water simmers. Add the eggs one by one by breaking the egg into a cup and gently sliding it into the water. Cook for 3 minutes (the water should be simmering) then remove with a slotted spoon. Immerse in cold water to stop cooking. Place a poached egg on each plate, add the toasted bread cubes and serve immediately.

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