Sunday Brunch: Caesar Salad Topped with Poached Eggs - American Recipes

Ingredients

• 3 fillets anchovy fillets
• 4 servings Anchovy filets
• 4 servings Croutons
• 1 teaspoons dijon mustard
• 2 egg yolks
• 8 eggs
• 118 milliliters 1/2 – 3/4 cup extra virgin olive oil
• 1 garlic clove, minced
• 4 servings Kosher salt and cracked black pepper
• 4 servings lemon juice to taste
• 4 servings Parmesan cheese
• 2 heads romaine lettuce, washed and torn into bite sized pieces
• 4 servings Vinegar