Caesar Bowl
- 8 fresh eggs
- 2 slices day old white farm house bread
- 6 tablespoons olive oil
- 1 small clove garlic, minced
- Juice of one lemon
- Sea salt and ground black pepper
- anchovies, highly recommended but optional
- Large handful mixed tender greens
- Parmesan cheese, for serving
Bring a saucepan of water to a boil. Reduce heat, carefully lower eggs into water and simmer for 9 minutes. Remove eggs from water and cool under running water. Brush bread with a small amount of olive oil. Cut into cubes, sprinkle with salt and toast in a hot oven until golden. Whisk together remaining olive oil, garlic and lemon juice. Season with salt and pepper. Mince one anchovy fillet and add to dressing. Arrange greens in serving bowls. Peel and halve eggs - arranging 2 eggs in each bowl. Top with a generous amount of Parmesan shavings and anchovy fillets. Drizzle with dressing and season with a touch more salt and pepper just before serving.