Posh caesar salad with poached egg
https://www.coop.co.uk/recipes/posh-caesar-salad-with-poached-egg
Now‘s your chance to master the art of perfectly poached eggs!
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 22g
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Ingredients
- 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
Method
- Preheat the oven to 200°C/fan 180°C/gas 6
- Toss the bread in the oil, then season
- Bake on a lined tray for 14-18 mins, tossing occasionally, until golden Set aside to cool
- For the dressing, whisk together the mayo, garlic, lemon zest and juice, parmesan, chives and anchovies, if using
- Season with black pepper and set aside
- To poach the eggs, bring a pan of water to the boil and add the vinegar
- Reduce to a simmer, swirl the water with a slotted spoon and crack in one egg
- 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
- Drain on a plate lined with kitchen paper. Repeat with the two remaining eggs
- To assemble, arrange the salad leaves and avocado on a serving platter
- Lay strips of the smoked salmon on top and add the poached eggs
- Scatter with the spring onion and croutons, and drizzle with the dressing Finish with shavings of parmesan, to serve
