Poached egg salad with garlic croutons

Recipe uploaded by

Jane Hornby

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Recipe by Jane Hornby

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1. Heat oven to 200C/fan 180C/gas 6.
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.
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.
4. Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.

Per serving

560 kcalories, protein 13g, carbohydrate 23g, fat 47 g, saturated fat 5g, fibre 3g, salt 1.77 g

http://www.bbcgoodfood.com/recipes/2945/

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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

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Difficulty and servings

Serves 2

Preperation and cooking times

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

Per serving

560 kcalories, protein 13g, carbohydrate 23g, fat 47 g, saturated fat 5g, fibre 3g, salt 1.77 g

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