Ingredients
1 avocado, sliced
3 eggs, soft boiled or poached
2 heads of baby cos, washed
4 slices of bacon, sliced into strips
4 slices of bread
50 g butter
1 tbsp olive oil
50 g shaved parmesan
¼ cup caesar dressing of your choice
Microgreens, to serve
Method
1
Cook eggs to your liking
2
To prepare the croutons, add a dollop of butter and olive oil to a pan over medium heat. Tear the bread into large bite-sized pieces and toast both sides until crunchy and golden. Set aside on a plate with a paper towel.
3
Wipe the pan clean and add the bacon. Cook until crispy and set aside on a plate with a paper towel.
4
To prepare the salad, place the cos leaves into a serving bowl. Add the bacon, avocados and egg. Top with croutons, parmesan shavings and microgreens. Drizzle with Caesar dressing right before serving.
Ingredients
1 avocado, sliced
3 eggs, soft boiled or poached
2 heads of baby cos, washed
4 slices of bacon, sliced into strips
4 slices of bread
50 g butter
1 tbsp olive oil
50 g shaved parmesan
¼ cup caesar dressing of your choice
Microgreens, to serve