Caesar Egg & Romaine Sandwich
David Neville
![](https://www.cuisine.co.nz/wp-content/uploads/2023/02/Cuisine-Magazine-David-Neville-Recipe-Caesar-Egg-and-Romaine-Sandwich-754x1024.jpg)
Serves
4Preparation
25 minsCook
15 minsIngredients
5 slices streaky bacon | |
1 tablespoon butter | |
4 eggs, size 7 | |
4 tablespoons grated parmesan | |
2½ cups finely sliced romaine lettuce | |
Caesar dressing (see recipe) | |
8 slices soft white toast bread | |
CAESAR DRESSING | |
5 anchovy fillets | |
1 small clove garlic | |
2 tablespoons lemon juice | |
1 teaspoon Dijon mustard | |
1 teaspoon Worcestershire sauce | |
2 tablespoons grated parmesan | |
2 egg yolks, size 7 | |
bacon fat, saved from cooking bacon for the sandwiches (optional) | |
2 tablespoons olive oil | |
7 tablespoons neutral oil |
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Instructions
1. | Put the bacon on a baking tray and cook under a hot grill for 6-8 minutes until golden and the fat is rendered. |
2. | Reserve the fat for the dressing and cut each rasher into two lengthwise. |
3. | Put some water into a steamer and bring to the boil. |
4. | Grease four 8.5cm ramekins with butter. |
5. | Put the eggs into a bowl and beat in 4 tablespoons water, ½ teaspoon salt and the parmesan. |
6. | Evenly divide the egg between the ramekins. |
7. | Put the ramekins into the steamer and lower the heat. |
8. | Steam for 3-4 minutes until the centres have no signs of wobble. |
9. | Remove from the heat and turn out the steamed egg. |
10. | Put the lettuce in a bowl with 5 tablespoons dressing and mix thoroughly. |
11. | Toast the bread until golden then use an 8.5cm cutter to cut 8 toast circles. |
12. | Spread 4 toast circles with ½ teaspoon dressing each. |
13. | Layer ½ cup dressed lettuce, a steamed egg, some bacon and an additional ½ teaspoon dressing and top with the remaining toast circle. |
14. | CAESAR DRESSING |
15. | Put the anchovies, garlic, lemon juice, mustard, Worcestershire sauce and parmesan in a small blender. |
16. | Blitz on high speed for 1-2 minutes. |
17. | Add the egg yolks to the blender and blitz for 1 minute to incorporate. |
18. | Add the rendered bacon fat (if using) and continue to blend. |
19. | Add the olive oil and blend for 1 minute. |
20. | Add one-third of the neutral oil and blend until thick and creamy. |
21. | Add the remaining oil and blend again until thick and creamy. |
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