Avocado Egg Caesar Salad

3 minutes
Prep time

8 minutes
Cook time

2 minutes
Resting time

518 cal.
Per serving

Ingredients for 1

Egg

2 handfuls

Romaine lettuce

1 tbsp

Caesar dressing

1/4 cup

Parmesan (shaved)

1 slice

Bakery bread

1/2

Avocado

Stovetop, Frying pan and Pot (small).

Step 1
In a pot of boiling water, cook the eggs for 6 min. As the eggs cook, prep a bowl of ice water. After 6 min, transfer the eggs to the ice water to stop the cooking. Once cool to touch, peel off the shells.
Step 2
Meanwhile, prepare the croutons. Cut the slices of bread into bite-sized pieces.
Step 3
Heat a drizzle of olive oil in a pan, over medium-high heat. Add in the bread & stir until brown - approx 6-7 min. Remove from the heat once crisp.
Step 4
Wash & roughly chop the lettuce.
Step 5
Cut the avocado in half. Discard the pit & skin. Slice the avocado into strips.
Step 6
Serve the lettuce, avocado, parmesan shavings & croutons on a plate. Top with the caesar dressing & add the soft-boiled eggs sliced into quarters. Re-season to taste & enjoy!