2 tablespoons olive oil
4 middle bacon rashers, rind removed, chopped
1/2 x 300g loaf ciabatta bread, cut into 2cm pieces
120g salad leaves
3 medium tomatoes, cut into wedges
1/3 cup Praise caesar dressing
4 poached eggs (see note)
Step 1Heat 2 teaspoons oil in a large frying pan over medium heat. Cook bacon, stirring, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain. Cover to keep warm.
Step 2Heat remaining oil in pan. Cook bread, stirring, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel to drain.
Step 3Place salad leaves, tomato, bacon and bread in a large bowl. Toss to combine. Divide between bowls. Drizzle with dressing. Top with poached eggs. Season with pepper. Serve
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
How to poach eggs: Fill a large saucepan with cold water until 8cm deep. Add 2 teaspoons white vinegar and 1 teaspoon salt. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering at edge).
Crack 1 egg into a small shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 3 to 4 minutes for a soft yolk or 4 to 5 minutes for firm. Using a slotted spoon, remove egg from water. Using a large metal spoon, skim foam from water. Repeat with remaining eggs.
- Author: Sharon Kennedy
- Image credit: Ben Dearnley
- Publication: Super Food Ideas