Caesar Salad with Poached Eggs and Bacon
Cut the bacon into strips and cook in a hot pan until crispy. Drain on paper towels. Cut the crusts off the bread, cut into small cubes and and fry in the bacon grease until golden brown. Remove from heat, salt lightly and let cool.
Rinse the lettuce, loosen leaves and tear into pieces.
For the dressing, mix the egg yolk with the lemon juice and the oil, then add the mustard in a thin stream while stirring, until the dressing is creamy. Season with salt, pepper and Worcestershire sauce.
For the poached eggs, crack each egg separately into a small bowl or cup.
Add the vinegar to 1 liter of water in a small pot and bring to just below boiling. Slide each egg into the water carefully and bring into a round shape with a tablespoon. Ideally, the yolk should remain completely surrounded by the white.
Cook for about 4 minutes until the egg white is firm and the yolk still soft. Carefully lift from the water with a skimmer and drain.
Toss the salad with the bacon and croutons, transfer to plates, drizzle with the dressing and place a poached egg on top of each. Serve with freshly grated Parmesan.