Breakfast

Kale, Cress, Walnut Croutons, Egg Caesar Salad

1/2 cup Sliced walnut bread

1 cup Sea Salt & Milled black pepper

1 tbsp Olive oil

2 tbsp Roasted walnut pieces

1 tbsp White vinegar

1 tbsp Egg

1 cup Kale

1 cup Watercress

20g Shaved parmesan

Cut bread into rough 2cm pieces and mix in bowl with sea salt, milled black pepper and olive oil. Cook in a 170’C pre heated oven till crispy inside and out.
Poach the egg in simmering water with a little white vinegar. Using a spoon, make a slow whirlpool in the water, this help the egg white to cover the yolk along with the vinegar. Poach for 7 to 9 minutes depending on egg size but a medium cooked yolk is ideal for a Caesar salad.
In a large round bowl toss the leaves with some Food By Chefs Caesar Dressing, parmesan and croutons reserving some for the top of the salad.
Arrange the plate and finish the salad with the warm poached egg, more shaved parmesan, roasted walnuts, croutons and Food By Chefs Free Range Caesar Dressing with Karengo.

Prep time: 20 Minutes Cook time: 8 Minutes Serves: 1 Adults

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