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Posh caesar salad with poached egg

Posh caesar salad with poached egg


Now‘s your chance to master the art of perfectly poached eggs!

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1504kj 360kcal
  • Fat
    Med 29%
  • Saturates
    Med 28%
  • Sugar
    Low 3%
  • Salt
    Med 25%

% of adult’s reference intake | Carbohydrates per serving : 22g

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Big Bag Option


  • 2 crusty white rolls, torn into small chunks
  • 1 tbsp Co-op olive oil
  • 3 tbsp lighter than light mayonnaise
  • 1 garlic clove, finely grated
  • Zest and juice of 1 lemon 1 tbsp finely grated parmesan, plus shavings to serve
  • 1 tbsp chopped fresh chives
  • 2 anchovy fillets, chopped (optional) 1 tsp Co-op white wine vinegar
  • 4 Co-op British eggs
  • 150g mixed leaf salad
  • 1 Co-op avocado, thickly sliced
  • 80g Co-op Irresistible Scottish smoked salmon
  • 2 spring onions, thinly sliced


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Toss the bread in the oil, then season
  3. Bake on a lined tray for 14-18 mins, tossing occasionally, until golden Set aside to cool
  4. For the dressing, whisk together the mayo, garlic, lemon zest and juice, parmesan, chives and anchovies, if using
  5. Season with black pepper and set aside
  6. To poach the eggs, bring a pan of water to the boil and add the vinegar
  7. Reduce to a simmer, swirl the water with a slotted spoon and crack in one egg
  8. Allow to set for about 30 seconds, then swirl again and add the next egg Cook for about 3 mins each, until set to the touch when lifted out
  9. Drain on a plate lined with kitchen paper. Repeat with the two remaining eggs
  10. To assemble, arrange the salad leaves and avocado on a serving platter
  11. Lay strips of the smoked salmon on top and add the poached eggs
  12. Scatter with the spring onion and croutons, and drizzle with the dressing Finish with shavings of parmesan, to serve

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