Ingredients
2 small bread rolls, thinly sliced
8 prosciutto slices
1 tablespoon olive oil
2 tablespoons white vinegar
4 eggs
2 baby cos lettuce, washed
40g parmesan, shaved Anchovy dressing
2 anchovy fillets, finely chopped
1 small garlic clove, crushed
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/3 cup (80ml) extra virgin olive oil
Instructions
To make the dressing, place anchovy in a mortar and gently crush with a pestle until almost smooth. Add garlic and mustard and grind until well combined. Add lemon juice and oil and whisk until well combined. Season with salt and pepper.
Preheat the oven to 180°C. Place the bread slices and prosciutto on separate oven trays. Drizzle the bread slices with the oil. Bake in preheated oven for 6 minutes or until golden brown and crisp. Remove from oven and set aside to cool.
Meanwhile, bring a saucepan of water to boil over high heat. Reduce heat to medium-low and add vinegar. Use a wooden spoon to stir water to make a whirlpool. Crack egg into a cup, then slip egg into the centre of the whirlpool. Poach for 1-2 minutes for a soft centre or until cooked to your liking. Transfer to a plate. Repeat with remaining eggs.
Cut the lettuce into wedges. Arrange lettuce, croutons, prosciutto and parmesan on serving plates. Drizzle with anchovy dressing. Top with a poached egg and serve immediately.
Key Points About Ingredients:
- Baby cos lettuce (also known as baby romaine) has a crisp texture and mild flavor that holds up beautifully to rich dressings without wilting quickly.
- Prosciutto becomes delightfully crispy when baked, adding a salty, crunchy element that rivals traditional bacon in Caesar salads.
- Anchovy fillets are the secret backbone of a great Caesar dressing, providing deep umami flavor without an overwhelming fishy taste.
- Fresh parmesan shaved rather than grated delivers broader, more elegant flakes that melt slightly on contact with the warm egg.
- Using white vinegar in poaching water helps the egg whites coagulate faster, producing a neater, more compact poached egg.
Key Nutritional Insights:
- Each serving provides a substantial dose of high-quality protein from both the poached egg and prosciutto, supporting muscle maintenance and satiety.
- The extra virgin olive oil in the anchovy dressing is rich in heart-healthy monounsaturated fats and antioxidant polyphenols.
- Eggs are one of the most bioavailable sources of choline, a nutrient critical for brain health and liver function.
- Parmesan cheese contributes a meaningful amount of calcium and phosphorus, supporting strong bones and teeth.
- Anchovies are a concentrated source of omega-3 fatty acids, selenium, and vitamin B12, making this dressing nutritionally potent despite small quantities used.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories520
- Standard DV% Daily Value*
- Total Fat38 g72 g52.78%
- Saturated Fat9 g20 g45%
- Trans Fat0 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat23 g
- Cholesterol225 mg300 mg75%
- Sodium980 mg2300 mg42.61%
- Total Carbohydrate18 g275 g6.55%
- Dietary Fiber2 g28 g7.14%
- Total Sugars2 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein26 g50 g52%
- Vitamin D (Cholecalciferol)82 mcg20 mcg410%
- Calcium220 mg1300 mg16.92%
- Iron3 mg18 mg16.67%
- Potassium420 mg4700 mg8.94%
- Vitamin A2800 mcg900 mcg311.11%
- Vitamin C (Ascorbic Acid)8 mg90 mg8.89%
- Vitamin E (Tocopherol)4 mg15 mg26.67%
- Vitamin K120 mcg120 mcg100%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.4 mg1.3 mg30.77%
- Vitamin B3 (Niacin)3.5 mg16 mg21.88%
- Vitamin B6 (Pyridoxine)0.3 mg1.7 mg17.65%
- Folate95 mcg400 mcg23.75%
- Vitamin B12 (Cobalamine)1.8 mcg2.4 mcg75%
- Biotin14 mcg30 mcg46.67%
- Vitamin B5 (Pantothenic acid)1.4 mg5 mg28%
- Choline210 mg550 mg38.18%
- Phosphorus310 mg1250 mg24.8%
- Iodine28 mcg150 mcg18.67%
- Magnesium38 mg420 mg9.05%
- Zinc2.2 mg11 mg20%
- Selenium32 mcg55 mcg58.18%
- Copper0.15 mg0.9 mg16.67%
- Manganese0.5 mg2.3 mg21.74%
- Chromium4 mcg35 mcg11.43%
- Molybdenum12 mcg45 mcg26.67%
- Chloride520 mg2300 mg22.61%
