Caesar salad with poached egg

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Bring a medium saucepan of water to the boil, then add chicken. Reduce heat to medium, cover and cook for 8 minutes. Turn off heat and allow chicken to cool in water for 20 minutes. Remove chicken and shred.
2. Meanwhile, to make dressing, place anchovies, juice and olive oil in a food processor and process until smooth.
3. Lightly spray bread with oil and rub with garlic. Coarsely tear bread and place on a baking tray with bacon. Bake for 6–8 minutes or until golden.
4. Bring a medium saucepan of water and vinegar to the boil, reduce heat to medium and simmer. Gently break eggs into water one at a time and cook for 4–5 minutes. Use a slotted spoon to remove. Drain on paper towels.
5. Place chicken, lettuce, celery, bacon, croutons and dressing in a medium bowl. Season with salt and freshly ground black pepper, tossing gently to combine. Divide among plates and serve topped with egg and parmesan.