Poached egg salad with garlic croutons
- Jane Hornby
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Serves 2
Easy
Total time: 20 mins
Ready in 20 mins
A star rating of 5 out of 5.2 ratingsRate
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Classic combination of eggs, garlic and cheese make for a rich, yet fresh lunch dish
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Ingredients
Nutrition
Units:
MetricUS
-
1 crushed garlic clove
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2 tbsp olive oil
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1 small ciabatta
loaf, torn in bite-sized pieces
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2 eggs
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1 head torn Cos lettuce
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4 tbsp fresh Caesar salad dressing
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slices of avocado
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Nutrition: per serving
- kcal560
- fat47g
- saturates5g
- carbs23g
- sugars1g
- fibre3g
- protein13g
- salt1.77g
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Method
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step 1
Heat oven to 200C/fan 180C/gas 6.
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step 2
Infuse garlic with olive oil for as long as possible. Tear ciabatta into bite-sized pieces and toss with the oil, then toast the bread in the oven for 10-15 mins until golden brown.
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step 3
Meanwhile poach the eggs. Dress the lettuce in fresh Caesar salad dressing (we like Florette). Toss the salad, croutons and lettuce in the dressing along with slices of avocado and divide between two plates.
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step 4
Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.
Recipe from Good Food magazine, April 2005
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A star rating of 5 out of 5.2 ratings
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