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

Name: Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks
Yield: 4 servings
Ingredients: 1 8 thin slices prosciutto, each halved lengthwise; 1 8 long thin breadsticks (grissini); 1 1 12-ounce package hearts of romaine, torn coarsely (about 16 cups); 1 3/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved; 1 1/2 cup finely grated Parmesan cheese plus more for sprinkling; 1 8 tablespoons olive oil, divided; 1 2 tablespoons fresh lemon juice; 1 1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste; 1 1 small garlic clove, pressed; 1 4 large eggs

From the kitchen of Carly

A Caesar salad that actually justifies its name. Sun-dried tomatoes and crispy prosciutto breadsticks give it backbone, but the runny-yolk fried egg on top is what makes this sing. Sharp, salty, entirely satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 thin slices prosciutto, each halved lengthwise
18 long thin breadsticks (grissini)
11 12-ounce package hearts of romaine, torn coarsely (about 16 cups)
13/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved
11/2 cup finely grated Parmesan cheese plus more for sprinkling
18 tablespoons olive oil, divided
12 tablespoons fresh lemon juice
11 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste
11 small garlic clove, pressed
14 large eggs

Instructions

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