Ingredients 2 slices of wholemeal (or your favourite) bread
1/4 cup olive oil
2 rashers of bacon
2 free range eggs
4 cos lettuce leaves, or your favourite salad leaves
1 cup Caesar salad dressing
80g parmesan cheese
Lightly coat the bread slices with olive oil (on both sides). Place these onto a baking tray and bake in a preheated oven at 180 degrees C for 10-15 minutes (5-8 minutes on one side, then flip each slice over) or until golden on both sides.
Place the eggs in a saucepan filled halfway with water and bring to the boil. Simmer for 5-6 minutes. Drain the eggs and allow them to cool in a bowl of cold water.
Heat some oil in a frying pan and brown the bacon. Once cooked, remove the bacon, allow it to cool slightly, then slice into strips and set aside.
Cook the chicken until golden brown and cooked through. Set this aside.
Place the lettuce or salad leaves into a salad bowl and top with bacon strips.
Slice the crusts from the bread, then chop each piece into squares. Toss the croutons, with a dollop of Caesar dressing, through the salad.