Baby gem Caesar cups

Name: Baby gem Caesar cups
Total time: 40 min
Yield: makes 24
Ingredients: ciabatta 2 slices, cut into small cubes; olive oil; eggs 6, hard-boiled and quartered; half-fat crème fraîche 6 tbsp; Worcestershire sauce 1 tsp; Dijon mustard 2 tsp; garlic 1 clove, crushed; parmesan 75g, plus a few shavings; lemon 1, juiced; Little Gem lettuces 4, leaves separated; cooked chicken breasts 2, torn into 12 bits; spring onions 4, shredded

40 minutes
makes 24
Easy

If you are having a party it's good to serve a mix of hot and cold nibbles. This easy lettuce and egg cup with a creamy ceaser dressing can be made ahead and means you won't have to be cooking last minute when your guests arrive.

December 19, 2014 at 2:29 pm

Ingredients

ciabatta 2 slices, cut into small cubes
olive oil
eggs 6, hard-boiled and quartered
half-fat crème fraîche 6 tbsp
Worcestershire sauce 1 tsp
Dijon mustard 2 tsp
garlic 1 clove, crushed
parmesan 75g, plus a few shavings
lemon 1, juiced
Little Gem lettuces 4, leaves separated
cooked chicken breasts 2, torn into 12 bits
spring onions 4, shredded

Method

Step 1

Heat the oven to 200c/fan 180c/gas 6. Toss the bread with 1 tbsp olive oil and some sea salt. Bake on a tray until golden.
Step 2

Mix the crème fraîche, worcestershire sauce, dijon, garlic and parmesan with a squeeze of lemon.
Step 3

Put a piece of chicken or egg in each little gem leaf, then add the croutons, spring onions, a drizzle of sauce and the parmesan shavings to finish.