Caesar Salad with Poached Eggs
Servings: 4-6
Ingredients:
For the salad
- 2 cos lettuces, outer leaves discarded and inner leaves torn into bite-size pieces
- 6 thin slices prosciutto, to be baked
- Shaved parmesan to serve
- 10 tbsp Red Kellys Creamy Caesar Dressing
For the poached eggs
- 4 eggs
- ¼ cup white wine vinegar
- Pinch of salt
For the croutons
- ½ baguette, torn and baked
- 3 tbs butter
- 3 tbs olive oil
- Salt and freshly ground black pepper
Method
Step 1:
Prosciutto
Preheat the oven to 190 degrees Celsius. Line 2 baking trays with baking paper. In the 1st tray, spread out the slices of prosciutto without overlapping on each other. Bake for about 10 minutes or until crisp and golden. Set aside to cool on paper towels and break into shards.
Step 2:
Croutons
Tear up baguette into bite-size pieces (remove crust if desired). Heat up a pan over medium heat, add in butter and olive oil. Once butter has melted, add the bread pieces and toss to coat. Season to taste with salt and black pepper.
Transfer the bread pieces to the 2nd baking tray and bake in the oven for about 12 minutes or until bread is golden and crisp on the outside but still slightly soft in the centre. Once this is done, set aside to cool.
Step 3:
Poached eggs
Bring a large saucepan of water to simmer over medium-high heat. Pour in the white wine vinegar and add a pinch of salt. Gently transfer one cracked egg into the pot either with a cup or a bowl. Do the same with the other 3 eggs. Turn the flame down so the water is just simmering. Poach the eggs for about 3 minutes or until egg whites are set but the yolks are still runny. With a slotted spoon, remove the eggs from the pan and place them on paper towels to absorb any excess water.
Step 4:
Place lettuce in a big salad bowl. Drizzle with Red Kellys Caesar Dressing before tossing. Season with salt and black pepper. Adjust the dressing according to your desired taste and ensure you toss the lettuce until they are well coated.
Step 5:
Dish out and divide lettuce among 4-6 plates. Scatter croutons over the leaves, add the prosciutto and finally top with poached eggs. Before serving, season with salt and black pepper again if desired. Enjoy!
