We love this simple yet powerfully delicious Kale Caesar salad with Crispy Bacon and Egg Onsen. Adding Baby Kale into the mix makes this a fall-menu fave we keep coming back to.

Ingredient

• Kale leaves
• Caesar dressing - 3 Tbs
• Bacon - 20 gm
• Egg Onsen - 1 piece
• Parmesan cheese spread - 5 gm
• Crouton

Instruction

Step 1. Make onsen egg with sous vide machine at 70 degrees celsius for 14 mins then rest in cold water.

Step 2. Grill bacon on a low heat pan. 

Step 3. Slice bread into small cubes and bake at 130 celsius until crispy.

Step 4. Chop kale into small pieces, then mix with Ceasar salad dressing until combined.

Step 5. Place in a bowl or plate, with bacon, parmesan cheese, onsen egg, and croutons on top.