Ingredients
- 400g new potatoes
- 3 large free-range eggs
- 185g smoked streaky bacon
- 2 small cos lettuces, chopped
- 6-8 silver anchovies
- 2 avocados, chopped
- For The Croutons:
- ¼ loaf sourdough bread
- 25g Parmesan, finely grated
- 3tbsp olive oil
- For The Dressing:
- 5 anchovies
- 2 free-range egg yolks
- juice of ½ lemon
- ½tsp mustard powder
- dash of each Tabasco and Worcestershire sauce
- 150ml olive oil
- 25g Parmesan, finely grated
Instructions
- Boil the potatoes for 10-15 mins until tender. Six mins before they’re done, add the eggs. Heat the oven to 200C. Toss the bread, Parmesan and olive oil together and bake for 10 mins on a baking tray until golden brown. Remove and allow to cool. Grill the bacon until crispy.
- For the dressing, whizz or mash the anchovies until ground to a paste. Beat with the egg yolks, lemon juice, mustard powder, Tabasco and Worcestershire sauce. Continue to whisk while pouring in the oil in a steady stream, until the dressing has thickened. Stir through the Parmesan.
- Drain the potatoes when cooked; and run the eggs under cold water to cool. Slice the warm potatoes into 1cm rounds and toss in half the dressing. Peel the cooled eggs and cut in half. On a serving plate, mix the potatoes with the lettuce. Top with the eggs, bacon, silver anchovies, avocado, croutons and remaining dressing to serve.
