Recipe

Lunch

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Fried Breadcrumbs
Romaine Lettuce Heads
Olive Oil
Soft Boiled Eggs
Lemons
, juiced
Parmesan Cheese
, grated
Salt & Black Pepper

Caesar Salad

For a tangier dressing, mix 2 tbsp white wine vinegar, 1 tbsp Worcestershire sauce, ½ tsp mustard powder, 1 tsp sugar, and and pepper in a screw-top jar, then add the oil and shake well.
Total time: 12 min
Servings: 4
  • 4 oz. Fried Breadcrumbs
  • 2 Soft Boiled Eggs
  • 1 Romaine Lettuce Heads
  • 2 tbsp. Olive Oil
  • 2 Lemons, juiced
  • 2/3 c. Parmesan Cheese, grated
  • 1/8 tsp. Salt & Black Pepper
  • Tear large lettuce leaves into smaller pieces. Put all the lettuce in a bowl.
  • Add the oil to the lettuce and season with salt and plenty of ground black pepper. Toss well to coat.
  • Break the eggs on top. Sprinkle with the lemon juice. Toss thoroughly again to combine.
  • Add the Parmesan cheese. Toss gently to mix.
  • Sprinkle the fried bread cubes on top and serve immediately.
Prep Recipes 2

Fried Breadcrumbs🌐

Total time: 10 min
Servings: 4 oz.
Equipment: Stove
  • 1/4 c. Olive Oil
  • 4 oz. French Bread | Italian Bread, cut into 1-inch cubes
  • 1 Large Garlic Cloves, crushed
  • Heat ¼ cup of the oil in a large frying pan. Add the bread cubes and garlic. Cook over a medium heat, stirring constantly, until the bread cubes are golden brown all over.
  • Drain well on kitchen paper. Discard the garlic.

Soft Boiled Eggs🌐

Total time: 18 min
Servings: 2
  • 2 Eggs
  • Place eggs in cold water, enough to cover the eggs by about an inch.
  • Bring the water up to a rolling boil using high heat. Then remove from heat.
  • Cover and let simmer for 8 minutes.
  • Rinse eggs under cold water until they are chilled. Serve.