Poached Egg Salad With Garlic Croutons
This delicious Caesar salad with crispy croutons, creamy avocado, and perfectly poached eggs is a delightful meal that balances flavors and textures beautifully. The warm, garlicky croutons complement the cool and crisp lettuce, while the creamy avocado adds a luscious touch. A drizzle of fresh Caesar dressing ties all the elements together, making this salad a satisfying and flavorful dish that is perfect for a light lunch or dinner.
— Constant Cookbook
Ingredients
- 1 crushed garlic clove
- 2 tbsp olive oil
- 1 small ciabatta loaf, torn in bite-sized pieces
- 2 eggs
- 1 head torn Cos lettuce
- 4 tbsp fresh Caesar salad dessing
- slices of avocado
Instructions
- Heat oven to 200C/fan 180C/gas 6.
- 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.
- 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.
- Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.
Yield
Serves 2
Nutrition
- Calories: 560 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.77 milligram of sodium
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