Best Creamy Parmesan Caesar With Bacon Egg Recipes

BACON-AND-EGG CAESAR SALAD

Bacon-and-Egg Caesar Salad image

Give a traditional Caesar a little oomph by adding sun-dried tomato and topping with a fried egg and bacon.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup grated Parmesan
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
4 sun-dried tomatoes, finely chopped
Juice of 1 lemon
Kosher salt and freshly ground black pepper
4 strips bacon
Cooking spray, for the skillet
4 large eggs
4 slices whole-grain or whole-wheat bread
1 small clove garlic, halved
2 hearts of romaine, trimmed and halved lengthwise
Chopped fresh flat-leaf parsley, for serving, optional

Steps:

Put the Parmesan, oil, vinegar, sun-dried tomatoes, lemon juice, 3 tablespoons water, 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, turning once, until golden and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain, then finely chop.
Wipe out the skillet, coat it with cooking spray and place 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 the 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 each of 4 plates and top each plate with a romaine heart half. Drizzle with the dressing, top with an egg and sprinkle with the bacon. Sprinkle with parsley if desired.

BACON-AND-EGG BREAKFAST CAESAR SALAD

Bacon-and-Egg Breakfast Caesar Salad image

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.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 200 milligrams, Sodium 660 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 15 grams, Sugar 4 grams

CREAMY PARMESAN CAESAR SALAD PIZZA

Creamy Parmesan Caesar Salad Pizza image

A crunchy and creamy Caesar salad tops a fresh tomato pizza, giving you the best of both worlds.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 pounds prepared pizza dough, at room temperature
Kosher salt
2 large ripe beefsteak tomatoes, cut into 6 to 8 thin slices
1/4 cup finely grated Parmesan
2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)
1/2 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing
1 cup shaved Parmesan ribbons (2 ounces) and 1 tablespoon coarse black pepper, for serving

Steps:

Preheat the oven to 450 degrees F.
Drizzle 1 tablespoon of the oil in a 10- by 15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10- by 15-inch rectangle.)
Brush the dough with the remaining 1 tablespoon oil. Sprinkle with salt. Arrange the tomato slices on the dough in a single layer, making sure that each bite will have a piece of tomato. Sprinkle with the Parmesan. Bake the pizza until the crust is golden brown, 25 to 30 minutes.
Right before serving, toss the romaine with the Creamy Parmesan Caesar Dressing in a large bowl. Season with salt and pepper. Top the pizza with the salad. Sprinkle with Parmesan ribbons and coarse black pepper. Cut into pieces and serve.