Poached egg salad with garlic croutons
By Jane Hornby
Classic combination of eggs, garlic and cheese make for a rich, yet fresh lunch dish
- Ready in 20 mins
- Serves 2
Nutrition per serving
- 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
Heat oven to 200C/fan 180C/gas 6.
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.
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.
Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.