Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Anyone out there who isn't normally a fan of Caesar salad should give it one more try, topped with poached eggs. The runny yolk adds richness, and the slippery whites add another texture to an already complex salad. Growing up in Toronto, my Dad (and namesake) was such a big fan of this dish a local restaurant even put in on the menu as the 'Sid Caesar'.
Personal taste is very important when seasoning this salad; taste it often, using some of your romaine to get an idea of what your final product will be. If you're intimidated by poaching eggs, go get a dozen and practice—I guarantee at the end of the carton you'll have the hang of it.
- Active time: 20 minutes
- Total time:25 mnutes
- 3 anchovy fillets
- 1 garlic clove, minced
- 2 egg yolks
- 1/2 teaspoon dijon mustard
- 1/2 – 3/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- lemon juice to taste
- Kosher salt and cracked black pepper
- Anchovy filets
- 2 heads romaine lettuce, washed and torn into bite sized pieces
- Parmesan cheese
- 8 eggs
In a large salad bowl, mash anchovy filets with minced garlic until a paste forms. Add egg yolks and mustard and mix until well combined. Slowly add olive oil until desired consistency is reached; add grated parmesan, then season to taste with lemon juice, salt and pepper.
Bring large skillet of water to a gentle simmer, then add salt and dash of vinegar. Compose salad by tossing lettuce with dressing, then add as much croutons and parmesan cheese as desired. Divide salad between 4 bowls.
Poach eggs by gently breaking eggs into simmering water and cook until whites are set, but yolks are still runny, about 5 minutes. Gently, using a slotted spoon place, two poached eggs on each bowl and top with anchovy filets – serve immediately!