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Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks

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Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks

Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks

amanda

Equipment

  • - Professional Non-Stick Fry Pan

  • - Salad Spinner

  • - High-Speed Blender

  • - Bread Knife

  • - Cutting Board

  • - Pastry Rolling Pin

  • - Digital Food Scale

  • - Mandoline Slicer

  • - Silicone Spatula Set (various sizes)

  • - Tongs or Salad Serving Utensil

  • - Pastry Brush (silicone preferred)

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

Instructions

1

Instruction 1

Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
2

Instruction 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

Instruction 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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