Make your Tuesday even merrier with this fun little salad. It’s basically a ramped up Caesar with the addition of some sliced avocado and a dreamy poached egg to top it all.
To make poached eggs in a jiffy, try this oven baked method. It’s a great way to make a whole bunch at once.
Poached Egg Salad With Garlic Croutons
Ingredients:
1 crushed garlic clove
2 Tbs olive oil
1 small ciabatta loaf, torn into bite-sized pieces
2 poached eggs
1 head torn Cos or Romaine lettuce
4 Tbs Caesar salad dressing
Sliced avocado
Directions:
1. Preheat oven to 200℃/350℉.
2. Mix garlic with olive oil in a bowl. Toss bread with the oil mixture, then spread out on a baking sheet. Toast the bread in the oven for 10 minutes until golden brown.
3. Dress the lettuce in Caesar salad dressing. Toss with the garlic croutons, divide between 2 plates and serve with slices of avocado.
4. Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.
Serves 2
Recipe from BBC Good Food Magazine
Oven Poached Eggs
Ingredients:
Hot water
Large eggs
Directions:
1. Preheat oven to 350℉. Grease a well of a muffin tin pan for each egg.
2. Pour about 2 tablespoons of boiling water into each well. Crack an egg into each well and pour about 2 more tablespoons of water on top of each egg.
3. Bake in oven for about 10-15 minutes. (The water on top of the egg will make it a bit difficult to see when the egg is cooked, but 10 minutes was about right for me to get a set white with a runny yolk.)
4. Use 2 soup spoons to carefully release eggs from pan.
Recipe from Cooking Tip Of The Day
Make my day.
It was the name that caught my eye first. Flint Eastwood.
I expected some hot take on alt-country since the band describes themselves as “A spaghetti-western cooked in the ovens of Detroit.” It’s hot alright. Cowboy boots stomping around to some heavy duty dance beats. Fun.
Check out Flint Eastwood on the band’s Website, where you can learn of upcoming shows in Michigan and link to buy their music.
Cheers!
