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Name: Egg Salad, Ceasar Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 eggs From pasture raised hens; 6 Anchovies filets Preserved in oil; 1/4 Garlic clove; 3 Chopped basil leaves; 1 slice Dry bread Approximately 50 g chopped in cubes; 1 soup spoon Olive oil; Vinaigrette:; 1 yolk Room temperature (keep the whites on hold); 1/4 garlic clove; 20 grams Thinly grated Parmesan cheese; 3 Soup spoons Olive oil; 1 pinch Salt; 1 turn pepper mill; 1 soup spoon Fresh lemon juice; 1 soup spoon Mild vinegar like honey vinegar (It must be mild because lemon must lead)

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INGREDIENTS

3 eggs ; From pasture raised hens
6 Anchovies filets ; Preserved in oil
1/4 Garlic clove
3 Chopped basil leaves
1 slice Dry bread ; Approximately 50 g chopped in cubes
1 soup spoon Olive oil
Vinaigrette:
1 yolk ; Room temperature (keep the whites on hold)
1/4 garlic clove
20 grams Thinly grated Parmesan cheese
3 Soup spoons Olive oil
1 pinch Salt
1 turn pepper mill
1 soup spoon Fresh lemon juice
1 soup spoon Mild vinegar like honey vinegar ; (It must be mild because lemon must lead)

Servings

INSTRUCTIONS

Trick.: you can do fried garlic slices with the rest of the club and add them on the top of the salad before serving

Toast the bread crouton in a pan with one soup spoon of olive oil, get it light brown. Set aside on a paper towel

Chop anchovies into very fine slices.

Boil water, remove from the heat and dip room temperature eggs into water. Leave it for 8 minutes. Peel hard boiled eggs in set aside.

Vinaigrette:

in a big bowl, put first the room temperature yolk, add salt, pepper, garlic and bind ingredients. When texture becomes like a paste, start to pour slowly the olive oil like for a mayonnaise. The texture firm. Then add the lemon juice and the soup spoon of vinegar. Pour gently the Parmesan cheese. Keep on hold.

In a pan, cook the egg whites like you would do for a fried egg. Set a side on a paper towel. In a bowl, chopped hard-boiled eggs in 6 pieces each, gently mix with the Caesar vinaigrette. On a plate transfer salad, add the chopped egg whites on the top, anchovies, and finish with bread croutons and basil.

Note: Ingredients are for 1 person if it's a main dish, for 2 if it's an appetizer or a snack.

NOTES

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Egg Salad, Ceasar Style

3 eggs From pasture raised hens
6 Anchovies filets Preserved in oil
1/4 Garlic clove
3 Chopped basil leaves
1 slice Dry bread Approximately 50 g chopped in cubes
1 soup spoon Olive oil
 Vinaigrette:
1 yolk Room temperature (keep the whites on hold)
1/4 garlic clove
20 grams Thinly grated Parmesan cheese
3 Soup spoons Olive oil
1 pinch Salt
1 turn pepper mill
1 soup spoon Fresh lemon juice
1 soup spoon Mild vinegar like honey vinegar (It must be mild because lemon must lead)

Trick.: you can do fried garlic slices with the rest of the club and add them on the top of the salad before serving

Toast the bread crouton in a pan with one soup spoon of olive oil, get it light brown. Set aside on a paper towel

Chop anchovies into very fine slices.

Boil water, remove from the heat and dip room temperature eggs into water. Leave it for 8 minutes. Peel hard boiled eggs in set aside.

Vinaigrette:

in a big bowl, put first the room temperature yolk, add salt, pepper, garlic and bind ingredients. When texture becomes like a paste, start to pour slowly the olive oil like for a mayonnaise. The texture firm. Then add the lemon juice and the soup spoon of  vinegar. Pour gently the Parmesan cheese. Keep on hold.

Note: Ingredients are for 1 person if it's a main dish, for 2 if it's an appetizer or a snack.

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Nutrition

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Serving Size: 1 Serving (386g)
Recipe Makes: 1 Servings

Calories: 203
Calories from Fat: 70 (34%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.8g
Cholesterol 224.5mg		69 %
Sodium 394.3mg		14 %
Potassium 579.5mg		15 %
Total Carbohydrate 18.7g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 18.7g
Protein 15g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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