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No. 0089 American Free recipe

Chicken Caesar with Poached Egg and Crouton Batons

Sliced herb-roasted chicken breast fans across romaine coated in a garlicky Caesar dressing, with long golden crouton batons and a trembling poached egg ready to spill its yolk. A heavy snowfall of finely grated parmesan finishes this hearty, knife-and-fork version of the classic.

4.4 from 1,236 cooks

Caesar salad with sliced roast chicken, poached egg, long croutons and grated parmesan
Photo: Sylwester Ficek on Pexels
Prep
20 min
Cook
30 min
Total
50 min
Serves
2
Level
Medium
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Method 6 steps

  1. Heat the oven to 400 F. Rub the chicken with 1 tablespoon oil, the herbs, salt and pepper and roast for 20 to 25 minutes, until it reaches 165 F. Rest 10 minutes and slice thinly.

  2. Toss the bread batons with the remaining oil and a pinch of salt and bake on a separate tray for 10 to 12 minutes, turning once, until crisp and golden.

  3. Bring a deep pan of water to a bare simmer and add the vinegar. Crack each egg into a small cup, swirl the water and slide the egg into the center. Poach 3 minutes, then lift out with a slotted spoon.

  4. Toss the romaine with the dressing and half the parmesan, then divide between wide bowls.

  5. Lay the chicken slices along one side, crisscross the crouton batons over the top and set a poached egg in the middle.

  6. Shower with the remaining parmesan and crack black pepper over the egg.

Tap a step to mark it done.

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