Poached egg salad with garlic croutons

Poached egg salad with garlic croutons

Classic combination of eggs, garlic and cheese make for a rich, yet fresh lunch dish

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

Method

  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, sugar 1g, salt 1.77 g

Recipe from Good Food magazine, April 2005.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

Ingredients

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Per serving

560 kcalories, protein 13g, carbohydrate 23g, fat 47 g, saturated fat 5g, fibre 3g, sugar 1g, salt 1.77 g

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