Caesar salad with eggs & bacon

Caesar salad with eggs & bacon

This classic dish delivers plenty of crunch with salty bacon, fresh lettuce and crispy croutons.

By , 21 September 2015
Caesar salad with eggs & bacon
  • Ready in: 25 mins
  • Serves: 4
  • Price: 48p per serving
Nutritional Info
Each 146g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1218KJ 291KCAL
of your reference intake.
Typical energy values per 100g: 834kJ/199kcal.
  • 4 Smart Price Eggs
  • 3 rashers Smart Price Unsmoked Streaky Bacon
  • 2 thick slices bread (1-2 days old), cubed
  • 1 tbsp sunflower oil
  • 1 Asda Cos Lettuce, torn into large pieces
  • 4 tbsp 40% Less Fat Creamy Caesar Dressing
  • 40g Parmesan, shaved
  • Put the eggs in a small pan with just enough cold water to cover them. Put on the lid and heat until boiling. Remove from the heat. Leave the eggs in the covered pan for 8-9 minutes. Or, if you prefer soft yolks, leave them for 7-9 minutes. Drain and leave to cool.

  • Meanwhile, dry-fry the bacon until crisp. Put on a plate lined with kitchen roll, then set aside.

  • Toss the bread in the oil until evenly coated. Tip into the pan and cook on a low-to-medium heat, turning often, until crisp and golden. Set aside.

  • In a large bowl, toss the salad with the Caesar dressing. Cut the bacon into small bits.

  • Shell and quarter the eggs and arrange on top of the salad. Then add the bacon, croutons and Parmesan. Season to taste.