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🥗 Brunch Caesar Salad with Crispy Bacon and Egg

678 kcal · 30 min · 4 servings

Brunch Caesar Salad with Crispy Bacon and Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Carefully separate the lettuce leaves from each other.
  2. 2. Wash the leaves thoroughly.
  3. 3. Let the vegetables drain well in a sieve.
  4. 4. Cut the baguette into coarse cubes.
  5. 5. Peel the garlic.
  6. 6. Chop the garlic coarsely.
  7. 7. Separate one egg: Remove the yolk and use the egg white for something else.
  8. 8. Wash the lemon under hot water.
  9. 9. Grate about one teaspoon of fine lemon zest.
  10. 10. Halve the lemon.
  11. 11. Squeeze the juice from the lemon.
  12. 12. Fill a pot with about one liter of water.
  13. 13. Cover the pot.
  14. 14. Bring the water to a boil.
  15. 15. Gently place four eggs into the boiling water.
  16. 16. Cook the eggs for about six minutes.
  17. 17. Drain the water from the eggs.
  18. 18. Rinse the eggs with cold water to stop the cooking process.
  19. 19. Peel the cooled eggs.
  20. 20. Heat a frying pan on high heat.
  21. 21. Fry the bacon strips for about three minutes until crispy.
  22. 22. Remove the bacon strips from the pan.
  23. 23. Place them on a plate.
  24. 24. Add two tablespoons of butter to the still hot pan.
  25. 25. Reduce the heat to medium.
  26. 26. Heat the butter until it has melted.
  27. 27. Add the baguette cubes to the pan.
  28. 28. Toast the cubes for about five minutes until golden brown.
  29. 29. Add half of the chopped garlic.
  30. 30. Toss the pan briefly to distribute the garlic.
  31. 31. Season the croutons lightly with salt.
  32. 32. Add one teaspoon of mustard to a tall container.
  33. 33. Add the previously separated egg yolk.
  34. 34. Add one tablespoon of lemon juice.
  35. 35. Add the grated lemon zest.
  36. 36. Add one anchovy fillet.
  37. 37. Add the remaining garlic.
  38. 38. Blend all ingredients until smooth.
  39. 39. Pour 80 milliliters of oil slowly in a thin stream.
  40. 40. Keep the immersion blender running constantly during this process.
  41. 41. Continue blending until a thick mass forms.
  42. 42. Season the sauce with salt.
  43. 43. Season the sauce with pepper.
  44. 44. Add more lemon juice if needed.
  45. 45. Take two-thirds of the Parmesan cheese.
  46. 46. Fold the Parmesan into the sauce.
  47. 47. Place the lettuce in a large bowl.
  48. 48. Toss the lettuce thoroughly with the dressing.
  49. 49. Serve the salad.
  50. 50. Sprinkle it with the croutons.
  51. 51. Sprinkle it with the boiled eggs.
  52. 52. Sprinkle it with the bacon strips.
  53. 53. Sprinkle it with the remaining Parmesan.
  54. 54. Enjoy your meal!

Nutrition per serving