Baby Romaine Caesar Salad - cooking recipe

Ingredients

1/4 cup olive oil
1 None French baguette, thinly sliced
4 slices prosciutto
4 None large eggs
2 heads baby romaine lettuce, cored, leaves separated
3 oz Parmesan cheese, shaved
2/3 cup Caesar dressing

Preparation

Preheat oven to 350\u00b0F.
Toss olive oil and bread together. Arrange on a baking tray and toast for about 8 mins. Flip over and toast for about 8 mins, or until crispy.
Meanwhile, heat a large frying pan over medium-high heat. Cook prosciutto until crispy then transfer to paper towels to drain. Chop coarsely.
Half-fill a large frying pan with water and bring to a boil. Break 1 egg into a small bowl or cup then carefully slide into boiling water. Repeat with remaining eggs. Bring water back to a boil then cover and turn off heat. Set aside for 4 mins, or until lightly poached. Let drain on paper towels.
Meanwhile, combine lettuce, cheese, croutons, prosciutto and dressing in a large bowl and mix to combine. Distribute between 4 serving dishes. Top each with a poached egg. Serve immediately.