Coarsely crumble or cube the ciabatta roll for the croutons. Toss the bread in some avocado oil. Toast the bread in a dry frying pan for 4 minutes until golden brown and crispy. Sprinkle with salt to taste and keep aside on a plate.  

Boil the eggs for 7 minutes for hard-boiled eggs. Peel the eggs and cut them into quarters. 

For the dressing, puree the anchovy with the lemon juice, 2 tbsp avocado oil and the mayonnaise until smooth with a stick mixer. Loosen the Caesar dressing with 1 tbsp of water and season with pepper. 

Halve the avocado, remove the pit and peel off the skin. Cut the avocado into wedges. Brush the wedges with the avocado oil. 

Heat the grill pan. Grill the avocado wedges for about 3 minutes per side or until grill marks appear.

Divide the lettuce and the egg over 2 bowls. Drizzle with the dressing. Add the grilled avocado, croutons, Parmesan cheese and pepper to taste. 

Special Equipment
·       Stick mixer 
·       Grill pan