Poached egg salad with garlic croutons

Poached egg salad with garlic croutons

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
560
protein
13g
carbs
23g
fat
47g
saturates
5g
fibre
3g
sugar
1g
salt
1.77g

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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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.

Recipe from Good Food magazine, April 2005

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emerald_fox's picture

very very good

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