AT A GLANCE
Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.
|01||Cook eggs in a saucepan of boiling water until cooked to your liking (6 minutes for soft-boiled). Refresh in iced water and peel.|
|02||Meanwhile, for tarragon-anchovy dressing, process yolk, anchovies, garlic, mustard and vinegar in a food processor to combine, then, with the motor running, add oil in a thin, steady stream, processing until thick and emulsified. Stir in lemon juice, crème fraîche and tarragon, season to taste and chill until required.|
|03||Heat a char-grill pan or barbecue to high heat. Drizzle bacon with oil and grill in batches, turning occasionally, until crisp (2-3 minutes). Drizzle sourdough with oil and grill, turning once, until charred and toasted (1-2 minutes each side). Rub with cut sides of garlic.|
|04||Divide cos among bowls, top with avocado and torn egg, crumble croûtons and bacon on top and scatter with anchovies. Drizzle with tarragon-anchovy dressing, top with parsley and grated parmesan and serve.|