8 rashers rindless streaky bacon
1 Tbsp maple syrup
1 Tbsp white vinegar
Caesar dressing (see link for recipe below)
2 baby cos lettuce, cut into thin wedges
5 thin slices sourdough, grilled or toasted, cut into long wedges
30g parmesan, shaved
4 poached eggs
¼ cup finely chopped chives
Sea-salt flakes and freshly ground black pepper, to season
Preheat oven to 200ºC. Line an oven tray with baking paper. Arrange bacon in a single layer on prepared tray and brush with half the syrup. Bake for 10 minutes then flip bacon over. Brush with remaining maple syrup and cook for a further 10 minutes or until golden and sticky. Set aside on tray to cool completely. Break into small shards.
Meanwhile, to cook poached eggs, fill a medium saucepan with water until about 10cm deep. Heat over a high heat. Add vinegar and bring to the boil. Reduce heat to medium and bring to a gentle simmer. Crack an egg into a small bowl and remove any shell, if needed. Using a large spoon, swirl water to create a gentle whirlpool effect. Pour egg gently into water, as close to surface as possible. Repeat with 3 more eggs. Cook for 2 minutes. Using a slotted spoon, remove eggs, and transfer to a plate lined with paper towel to drain any water.
Put lettuce into a large bowl, add half the dressing mixture (click here for the recipe), and toss well to coat leaves. Arrange lettuce, sourdough and parmesan on 4 serving plates. Top each with bacon, an egg and a scattering of chives. Season with salt and pepper. Serve with remaining dressing on the side to add as desired.
To serve as a share platter, arrange all ingredients on a large platter and cook an extra 4 poached eggs to arrange on top.
Keep it simple
- Pan fry bacon with the maple syrup or instead of fresh bacon, add a scattering of bacon bits if preferred.
- Instead of using poached eggs, you can use soft boiled eggs instead.