Chicken Caesar

Directions

1. 1
   Preheat oven to 200C (180C fan forced).
2. 2
   Line a baking tray with baking paper.
3. 3
   Remove ends from rolls and cut the rolls into thin slices and place bread slices and prosciutto in a single layer on prepared tray and bake, turning once, for 12 minutes or until bread is crisp.
4. 4
   Break bread into croutons over a large bowl.
5. 5
   Blend or process 1 of the eggs, garlic, juice, mustard and anchovies until smooth, while motor is running, pour in oil in thin stream until thick.
6. 6
   Crumble prosciutto into bowl with croutons and add lettuce, chicken, parmesan and dressing and toss to combine and divide among serving plates.
7. 7
   Pour water into a medium saucepan until two-thirds full and bring to the boil and reduce heat to moderately low and then break 1 egg into a small bowl and stir the water to form a whirlpool and gently slide egg into the water and cook, without stirring for 3-4 minutes.
8. 8
   Using a slotted spoon, transfer egg to a plate and repeat with the remaining eggs and top the salad with eggs.