Ingredients
| 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. |
Food styling, recipes & photography David Neville