Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In this new take on the Caesar, fried eggs top the salad, and fish sauce replaces the usual anchovy fillets. Ingredients:
8 thin slices prosciutto, each halved lengthwise |
8 long thin breadsticks (grissini) |
1 12-ounce package hearts of romaine, torn coarsely (about 16 cups) |
3/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved |
1/2 cup finely grated parmesan cheese plus more for sprinkling |
8 tablespoons olive oil, divided |
2 tablespoons fresh lemon juice |
1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste |
1 small garlic clove, pressed |
4 large eggs |
Directions:
1. Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
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.
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.
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