8 medium Portabello or 4 large flat mushrooms
1 small baguette, very thickly sliced
8 slices spicy pancetta
2 baby cos lettuce, halved lengthways
1 avocado, peeled and sliced
4 soft boiled eggs, peeled and halved
2/3 cup Caesar salad dressing
½ cup finely grated parmesan
- Preheat oven to 180 C fan forced. Using half the oil, brush both sides of the mushrooms and season well with salt and freshly ground black pepper, place on a baking tray. Use the remaining oil to brush both sides of the bread. Place the bread on another baking tray.
- Place the bread on the top shelf and mushrooms on the lower shelf, back both for 8 – 10 minutes or until bread is golden and mushrooms are tender.
- Cook the pancetta in a non stick frying pan over medium-high heat until golden. Set aside to cool.
- Arrange washed and dried lettuce, mushrooms, toasted baguette, pancetta, avocado and eggs on serving plates. Spoon over the dressing, sprinkle the parmesan, season with freshly ground pepper and serve.