Grilled Caesar Salad with Poached Egg


Serves- 2
Ingredients- 15
Cooking Time- 20 minutes
Skill Level- Easy



  • 2 heads of cos lettuce, halved lengthwise
  • 1-2 eggs
  • 2 lemons halved
  • 2 slices of good rustic bread
  • 3 tablespoons of olive oil
  • 3 tablespoons of Heinz Seriously Good Ranch
  • ¼ cup of parmesan cheese, thinly shaved
  • 1 slices of short cut bacon, diced
  • 1 teaspoon of white vinegar
  • Salt & pepper to taste 


  1. Heat a griddle pan, drizzle the cos lettuce halves and sliced of bread with olive oil, season with salt and grill for a few minutes until you get golden char marks.
  2. Drizzle the lemon halves with olive oil and a bit of sugar and grill for 3 minutes.
  3. In another pan, fry your bacon bits until golden and crispy.
  4. Meanwhile cut up your bread into small crouton pieces.
  5. Boil a pot of water with a dash of vinegar. Crack your egg into a cup before creating a whirlpool and lowering your egg into the water. Cook for 5 minutes, scoop out with a slotted spoon and allow to drain on a paper towel.
  6. Squeeze some lemon juice into a small bowl of your ranch dressing to thin it out and make it a more runny dressing.
  7. Arrange a large platter with the grilled cos lettuce facing upwards, drizzle some ranch dressing over the cos, place down the eggs on top of the lettuce, sprinkle over the cheese, bacon bits and place the grilled croutons and lemons around the lettuce. Squeeze half a grilled lemon over the lettuce, season with some salt and pepper and serve fresh.

Watch the process


Recipe FAQ's 

Is this best served hot or letting it cool?

Best served straight away so you can enjoy the poached eggs but still tastes great the next day cold. I had some of this for the leftovers for lunch 

Poached egg tips please!!! I can never pull it off!

  1. Always crack your egg into a cup before pouring it into the water. It helps keep all your egg together and control the shape when it hits the water.
  2. Don't have the heat too high when you add the egg, just a low rolling boil is perfect.
  3. Vinegar is optional but it seems to work better for me when I add it but you do get a slight vinegar taste to your eggs
  4. Always safer to pull your eggs out earlier versus later because the residual heat will continue to cook your eggs so if you like your eggs runny, pull them out once your whites are cooked but yolks still very runny approx 3-4 minutes.

How do you approach eating this? Are you meant to peel back layers of lettuce leaf?

Just with a knife and fork, cutting up the cos lettuce half into bite sized pieces like a steak.

All parts of the lettuce are edible, the outer layers are charred from the grilling but the inside is still fresh, which adds for a nice textural difference.

How do you wash the lettuce when it's cut like that

Simply peel off any wilted outer leaves and then I once you've cut the baby cos into halves, run under water and gently push open the leaf layers to remove any dirt and then dry with a paper towel.


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