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Ingredients

Method
  • 4 slices whole-wheat rye bread or brown sandwich bread
  • 2 cloves garlic
  • 2 T olive oil
  • 3 T white-wine vinegar
  • 4 free-range eggs
  • 1 x 160 g pillow pack baby gem lettuce
  • 8 white anchovy fillets
  • 50 g pecorino, grated
  • sea salt and freshly ground black pepper

In a frying pan over a high heat, toast the bread until lightly browned. While the toast is still hot, rub the slices with the peeled garlic and olive oil. Bring a medium-sized saucepan of water to a slow simmer and add the vinegar.

Break the eggs into the water and poach them for 3 to 5 minutes (for a soft yolk), then drain. Toss the lettuce leaves with the lemon juice, anchovy fillets and grated pecorino.

Divide the salad between the slices of toast and top each with a poached egg. Season to taste and serve.

While the typical Caeser contains anchovies (a great source of calcium), this version uses white anchovies preserved in vinegar, rather than oil, which makes them lower in fat.

Pecorino is also lower in fat than Parmesan, and grating it, rather than using shavings, inevitably uses less cheese.

Finally, a lemon-juice dressing is a far healthier alternative to one of its oil-based counterparts.

 

TASTE’s take:

While the typical Caeser contains anchovies (a great source of calcium), this version uses white anchovies preserved in vinegar, rather than oil, which makes them lower in fat. Pecorino is also lower in fat than Parmesan, and grating it, rather than using shavings, inevitably uses less cheese. Finally, a lemon-juice dressing is a far healthier alternative to one of its oil-based counterparts.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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