Baby Romaine Caesar Salad

• 1/4 cup olive oil
• 1 None French baguette, thinly sliced
• 4 slices prosciutto
• 4 None large eggs
• 2 heads baby romaine lettuce, cored, leaves separated
• 3 oz Parmesan cheese, shaved
• 2/3 cup Caesar dressing

1. Preheat oven to 350u0b0F.
2. Toss olive oil and bread together. Arrange on a baking tray and toast for about 8 mins. Flip over and toast for about 8 mins, or until crispy.
3. Meanwhile, heat a large frying pan over medium-high heat. Cook prosciutto until crispy then transfer to paper towels to drain. Chop coarsely.
4. Half-fill a large frying pan with water and bring to a boil. Break 1 egg into a small bowl or cup then carefully slide into boiling water. Repeat with remaining eggs. Bring water back to a boil then cover and turn off heat. Set aside for 4 mins, or until lightly poached. Let drain on paper towels.
5. Meanwhile, combine lettuce, cheese, croutons, prosciutto and dressing in a large bowl and mix to combine. Distribute between 4 serving dishes. Top each with a poached egg. Serve immediately.

olive oil, eggs, parmesan cheese, caesar dressing

Taken from recipes-plus.com/api/v2.0/recipes/34882 (may not work)