“Ceaser salad in 10 minutes! YASSS”
4 slices bacon
2 slices bread (i used sourdough)
1 garlic clove
Olive oil for drizzling
1/3 cup mayonnaise (i used kewpie)
1/2 tsp cracked pepper
1 tsp caramelised onion or mustard
1 tbs grated parmesan, plus extra to serve
juice of 1 lemon
1 cos lettuce, torn into bite-size pieces
2 eggs
2 tsp white wine vinegar
Place a small saucepan full of water over high heat and bring to the boil. Heat a frypan over medium high heat. Add the bacon and cook, turning, until crisp. Cool slightly then chop into bite-size pieces.
Toast bread in a toaster. Remove and drizzle with oil. Lightly rub toast with garlic clove. Cut into bit size croutons.
Finely grate remaining garlic into a small bowl. Combine with mayonnaise, pepper, mustard, parmesan and lemon juice.
Divide lettuce, bacon and croutons between bowls. Drizzle with prepared dressing. Crack an egg into a bowl and add 1 tsp of vinegar. Swirl boiling water and reduce to medium heat (gentle simmer) Add vinegar’d egg and repeat with the second egg and vinegar. Swirl the same saucepan and add egg mixture. Cook eggs for 2 minutes then remove with a slotted spoon. Add to bowls and scatter with extra parmesan. Drizzle with oil and serve.
