Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks
A gourmet twist on the classic Caesar salad featuring crispy prosciutto-wrapped breadsticks, marinated sun-dried tomatoes, and topped with perfectly fried eggs. The salad combines fresh romaine hearts with a savory dressing enhanced by fish sauce and Parmesan cheese.
Ingredients
- •8 slices prosciutto
- •8 pieces breadsticks
- •1 package hearts of romaine
- •¾ cup sun-dried tomatoes
- •½ cup Parmesan cheese
- •8 tablespoons olive oil
- •2 tablespoons lemon juice
- •1 teaspoon fish sauce
- •1 clove garlic
- •4 large eggs
Cooking Instructions
- 1.
Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
5 min
- 2.
Combine romaine, tomatoes, and 1/2 cup cheese in large bowl. Whisk 7 tablespoons oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.
8 min
- 3.
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Drop eggs into skillet. Cook until whites are firm and yolks are cooked to desired consistency but remain slightly runny. Top each salad with 1 fried egg. Sprinkle eggs with more Parmesan cheese; serve with prosciutto breadsticks.
5 min
