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