6 slices shortcut bacon
1 tablespoon olive oil
sea salt and cracked black pepper, to taste
4 cage-free eggs
2 baby cos lettuces, leaves separated, washed and large ones roughly torn
1/2 cup shaved parmesan cheese
1 cage-free egg (at room temperature)
1/4 cup lemon juice
1/3 cup finely grated parmesan cheese
1 clove garlic, crushed
3 drained and chopped anchovy fillets
2 teaspoons Dijon mustard
1/2 teaspoon cracked black pepper
1/2 cup each light olive oil and vegetable oil
Preheat oven to 180C (160C fan forced). Line a large baking tray. Chop bacon and baguette into large cubes. Place into a bowl.
Add olive oil and sea salt and pepper to taste. Toss well to combine. Arrange bread cubes and bacon in a single layer on the prepared baking tray. Bake for 12 min or until golden and crisp. Remove and let cool.
Bring a saucepan of water to the boil then reduce to a rapid simmer. Gently lower the eggs into the water one at a time. Cook the eggs for 5 min 30 sec. Remove eggs with a slotted spoon and place immediately into an iced water bath. Allow to stand for 10 min or longer until chilled. Peel shells from eggs and set aside.
TO MAKE THE DRESSING Place egg, lemon juice, grated parmesan, garlic, anchovy fillets, mustard, pepper and both the oils into a large glass jar or jug. Insert a stick blender into the jug to the bottom then turn on. Blend, pulling up as you go, until the dressing has emulsified. Set aside.
Layer lettuce leaves, bacon, croutons and parmesan into bowls. Drizzle over the Caesar dressing and top with a split soft boiled egg. Garnish with cracked black pepper. Serve.