Chicken Caesar

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 rolls (bread 55 grams 12cm bake-at-home)
• 4 slices prosciutto
• 5 eggs
• 1 garlic clove (minced)
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 4 anchovy fillets
• 3/4 cup vegetable oil
• 2 cos lettuce (baby trimmed and torn)
• 1 1/2 cups cooked chicken (shredded)
• 1/2 cup parmesan cheese (grated or flaked)

Recipe

• 1 preheat oven to 200c (180c fan forced).
• 2 line a baking tray with baking paper.
• 3 remove ends from rolls and cut the rolls into thin slices and place bread slices and prosciutto in a single layer on prepared tray and bake, turning once, for 12 minutes or until bread is crisp.
• 4 break bread into croutons over a large bowl.
• 5 blend or process 1 of the eggs, garlic, juice, mustard and anchovies until smooth, while motor is running, pour in oil in thin stream until thick.
• 6 crumble prosciutto into bowl with croutons and add lettuce, chicken, parmesan and dressing and toss to combine and divide among serving plates.
• 7 pour water into a medium saucepan until two-thirds full and bring to the boil and reduce heat to moderately low and then break 1 egg into a small bowl and stir the water to form a whirlpool and gently slide egg into the water and cook, without stirring for 3-4 minutes.
• 8 using a slotted spoon, transfer egg to a plate and repeat with the remaining eggs and top the salad with eggs.