Caesar Salad with Poached Eggs with Garlic Croutons
|¼ cup||Egg mayonnaise|
|1 tsp||Dijon mustard|
|1 Tbsp||Worcestershire sauce|
|1||Salt & freshly ground pepper|
|¼ cup||Extra virgin olive oil|
- Heat oven to 180 degC. To make the croutons, cut the bread into 1.5 cm cubes and spread on a baking tray. Drizzle with olive oil and then bake for 5 to 10 minutes until golden brown. Remove to cool and drain on paper towels.
- To make the dressing, combine all ingredients except the oil in the bowl of a food processor and process to combine(juice of half the lemon). Slowly drizzle in olive oil while whisking constantly to amalgamate. Season to taste with salt and pepper.
- Poach the eggs in a saucepan of boiling water that has had one tablespoonful of vinegar added.
- Assemble the salad by tossing cos lettuce and croutons in the dressing. Arrange poached eggs on top and scatter with bacon and parmesan shavings.