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Caesar Salad

with Poached Eggs

Active Time: 20 minutes

Total Time: 20 minutes

Serves: 4 servings

INGREDIENTS

Caesar Salad

DIRECTIONS

  • Fill a large shallow pan 2 inches deep with water; add vinegar. Bring to a simmer over medium-high heat.
  • Meanwhile, in large bowl, combine torn up Romaine, croutons, tomatoes, cheese and dressing; toss to combine. Divide among 6 salad plates; set aside.
  • Crack eggs into a dish, one at a time, and carefully transfer into simmering water repeating with remaining eggs. Cook in simmering water until whites are firm (about 2-3 minutes) or until desired doneness. Remove from water with slotted spoon and drain on clean paper towels.
  • Place eggs on salads and sprinkle with additional Parmesan cheese (if desired) and fresh cracked pepper.