with Poached Eggs
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.
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