Description
(serves 4)
This salad with Iceberg lettuce, crispy bacon, avocado, poached eggs and Parmesan is my absolute favourite summer brunch dish. I began loving it after eating a version of it at Bambina, a café in Ponsonby, Auckland. If you prefer dress the salad with simple olive oil and balsamic dressing rather than Caesar dressing.
INGREDIENTS
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300g (12) rashers rindless middle bacon (grilled till crispy) 1 small-medium Iceberg lettuce (outer leaves discarded, torn into chunky bite-sized pieces) 4 handfuls rocket leaves 4 tomatoes (quartered) or 8 cherry tomatoes (halved) |
1/2 recipe Caesar Dressing (CC) 8 large eggs (poached) 1 avocado (stone removed, peeled and cut into quarters) 80g Parmesan cheese (shaved) 1/2 tsp flaky sea salt 1/4 tsp freshly ground black pepper |
METHOD
- Cut or break 8 rashers grilled bacon into chunky pieces. Reserve remaining 4 rashers whole.
- Into a large bowl place lettuce, rocket, tomatoes and chopped bacon. Toss together.
- Divide lettuce mixture between 4 pasta-style bowls. Drizzle each serve with 1 tbsp Caesar Dressing.
- Top with two poached eggs.
- Cut each quarter avocado into two or three and place beside eggs. Drizzle each serve with another tbsp Caesar Dressing.
- Divide shaved Parmesan among serves, scattering on top of eggs. Top each serving with a bacon rasher and season with salt and pepper. Serve immediately.
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