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.
6eggs, at room temperature6streaky bacon rashers, rind removedOlive oil, for drizzling4thin slices of sourdough bread (we used miche)1garlic clove, halved4baby cos lettuces, outer leaves removed, hearts quartered lengthways2avocados, sliced8anchovy fillets, halved lengthwaysCoarsely chopped flat-leaf parsley and finely grated parmesan, to serveTarragon-anchovy dressing1egg yolk4anchovy fillets1garlic clove2 tspDjion mustard1½tbsp red wine vinegar125 ml(½ cup) mild-flavoured extra-virgin olive oil1½ tbsplemon juice2 tbspcrème fraîche1 tbspfinely chopped tarragon, or to taste
Cook eggs in a saucepan of boiling water until cooked to your liking (6 minutes for soft-boiled). Refresh in iced water and peel.
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.
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.
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.