Sunday Brunch: Caesar Salad Topped with Poached Eggs
The recipe Sunday Brunch: Caesar Salad Topped with Poached Eggs could satisfy your American craving in about 45 minutes. This main course has 583 calories, 29g of protein, and 47g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up garlic clove, anchovy filets, extra virgin olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, pescatarian, and דל פחמימות, diet.
In a large salad bowl, mash anchovy filets with minced garlic until a paste forms.
Add egg yolks and mustard and mix until well combined. Slowly add olive oil until desired consistency is reached; add grated parmesan, then season to taste with lemon juice, salt and pepper.
Bring large skillet of water to a gentle simmer, then add salt and dash of vinegar. Compose salad by tossing lettuce with dressing, then add as much croutons and parmesan cheese as desired. Divide salad between 4 bowls.
Poach eggs by gently breaking eggs into simmering water and cook until whites are set, but yolks are still runny, about 5 minutes. Gently, using a slotted spoon place, two poached eggs on each bowl and top with anchovy filets – serve immediately!