 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
From Recipe+ Ingredients:
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) |
Directions:
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.
|
|