1 chicken breast poached or grilled Chicken
2 head baby Cos Lettuce
¼ loaf crusty sourdough bread, cut into Crotons size
100gsbacon to make Crispy bacon, or thin slices of pancetta are fine
½ cup Shaved Parmesan
½ cup vinegar for poaching
1/8 cup thyme, roughly chopped
1 tsp Dijon mustard
1 clove garlic, crushed
6 tbsp vinegar reduction (brunch)
600 ml pure olive oil, not extra-virgin olive oil
1 cup parmesan, grated
salt and pepper
Marinade chicken in olive oil and thyme.
Char grill bacon and chicken in grittle pan. Once bacon is crispy, drain oil with paper towel. Roughly chop chicken and bacon.
In a bowl, whisk egg yolk, apple cidar vinegar, Dijon and olive oil. Add anchovies.
In simmering water with vinegar, poach two eggs.
In a salad bowl place lettuce and crotons. Mix chicken and bacon through the salad. Place eggs on top. Drizzle salad dressing over salad and serve.