Caesar Salad with Bacon and Fried Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 337 mg | (8 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Romaine lettuce
- 8 slices Bacon
- 4 eggs
- 8 slices Toast
- 8 Anchovy fillet (salted)
- salt
- peppers (freshly ground)
- olive oil (cold pressed)
- 1 garlic clove
- 1 tsp lemon juice
- ½ tsp hot Mustard
- 1 tsp Worcestershire sauce
- 1 egg yolk
- 1 pinch sugar
Preparation steps
Peel the garlic and add 3-4 tablespoons oil, lemon juice, mustard, 1 teaspoon Worcestershire sauce and egg yolks in a blender and puree until creamy. Season with salt, pepper and sugar. Add 3 tablespoons of cold water, if required, then puree again.
Rinse, trim and shake dry the romaine lettuce and pluck the leaves. Tear the large leaves into smaller pieces and leave the small leaves as whole. Arrange the lettuce leaves on 4 plates and drizzle with the prepared puree.
Heat oil in a skillet and fry the bacon over medium heat. Place 2 slices of bacon on each plate over the salad leaves.
In the remaining oil, fry 4 eggs and season with salt and pepper. Arrange one fried egg over the Bacon on each plate. Toast the bread slices and keep aside.
Rinse the anchovies under cold running water and pat dry with kitchen paper. Add anchovies and toasted bread slices to the salad plates and serve immediately.
