Poached egg salad with garlic croutons

Poached egg salad with garlic croutons

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(0 ratings)

Ready in 20 mins


Serves 2
Classic combination of eggs, garlic and cheese make for a rich, yet fresh lunch dish

Nutrition and extra info

Nutrition: per serving

  • kcal560
  • fat47g
  • saturates5g
  • carbs23g
  • sugars1g
  • fibre3g
  • protein13g
  • salt1.77g


  • 1 crushed garlic clove
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small ciabatta loaf, torn in bite-sized pieces
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 head torn Cos lettuce
  • 4 tbsp fresh Caesar salad dressing
  • slices of avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  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.

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Comments, questions and tips

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13th Jul, 2009
very very good
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