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

Name: Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks
Cuisine: italian
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

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Ingredients

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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.

Recipes sourced from Epicurious.com.

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