An iconic salad gets a breakfast makeover. We took the egg yolk out of traditional Caesar salad dressing and topped the salad with a sunny-side-up egg instead. We also swapped anchovies out for sun-dried tomatoes, which have the same familiar umami pop.
Level: | Easy |
Total: | 30 min |
Active: | 15 min |
Yield: | 4 servings |
Ingredients
- 1/4 cup grated Parmesan
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 3 sun-dried tomatoes, finely chopped
- 2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 3 strips bacon
- Cooking spray
- 4 large eggs
- 4 slices whole-grain or whole wheat bread
- 1 small clove garlic, halved
- 2 hearts of romaine, trimmed and halved lengthwise
Instructions
- Put the Parmesan, oil, lemon juice, sun-dried tomatoes, 3 tablespoons water, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a jar or other container with a lid. Secure the lid, and shake vigorously to combine. (The dressing can be made a day ahead; shake well before serving.)
- Lay the bacon in a large nonstick skillet, and cook over medium heat until golden and crispy, about 5 minutes per side. Drain on paper towels, then finely chop.
- Wipe out the skillet, coat with cooking spray and heat over medium heat. Crack the eggs into the skillet, and cook until the whites are set but the yolks are still runny, 4 to 5 minutes. Sprinkle the eggs with salt and pepper. Remove from heat.
- Meanwhile, toast the bread, then rub one side of each slice with the garlic. Cut each slice in half. Put 2 toast halves on a plate, and top each set with a romaine heart half. Drizzle with the dressing, top with an egg and sprinkle with bacon. Repeat with the remaining toast, romaine, dressing, eggs and bacon.
Nutrition Facts
Calories | 320 calorie |
Total Fat | 22 grams |
Saturated Fat | 6 grams |
Cholesterol | 200 milligrams |
Sodium | 660 milligrams |
Carbohydrates | 16 grams |
Dietary Fiber | 4 grams |
Protein | 15 grams |
Sugar | 4 grams |
Reviews
Used English muffins and kept eggs warm in the oven at 250 degrees. Also, out of romaine so I used arugula. Very good!!
This was so fun! I loved it. I will definitely make this again.
Easy and yum
So easy and so yum!!
Gh