Caesar salad with eggs and bacon
- 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.