Ingredients
½cup ciabatta or sourdough, cubed
280gramsfresh salmon fillets skin off
1tspgarlic powder
salt
half a lemonjuiced
¼cup bacondiced
2eggspoached or boiled
2lettuce washed and dried
1avocadosliced
½cupparmesan cheeseshaved
2Tbspwhole egg mayofull fat or reduced fat
3TbspGreek yogurt or sour cream, full fat or reduced fat
1Tbspolive oil
1garlicclove, crushed
1anchovy fillet finely chopped
1Tbsplemon juice
1Tbspparmesan cheesefreshly grated
Salt and pepper for seasoning
Preparation
Preheat the oven to grill or broil settings on medium-high heat. Place the cubed bread onto an oven tray, drizzle with olive oil or spray with cooking oil spray and bake in the oven until crispy.
Rub the salmon fillets with garlic powder and salt. Heat a non-stick pan or skillet with a drizzle of olive oil and fry salmon until golden on both sides and cooked to your liking.
Remove the salmon; squeeze the lemon juice over each fillet and set aside onto a warm plate. Add the bacon to the same pan and fry until golden and crispy.
While the bacon is frying, boil or poach your eggs to your liking. When poaching, bring a small pot of water and 2 teaspoons of white vinegar to a gentle boil over medium heat.
Create a fast whirlpool in the center of the water with a spoon, and while that water is swirling, crack the egg one at a time into the middle.
Once the whites begin to set, spoon some water over the yolk until it begins to change in color with a cloudy white top, and remove the egg immediately with a slotted spoon.
Combine mayo, yogurt, oil, garlic, anchovies, lemon juice, and parmesan in a small bowl, magic bullet blender, small blender, or a small food processor.
Mix together well, or blend if using a blender, until well combined. Add salt and pepper to your tastes, and mix/blend again until smooth. Taste test.
Combine lettuce with the salmon and bacon, avocado slices, shaved parmesan cheese, and croutons.
Pour over the dressing, mix well to combine then place the eggs on top, and serve!
