CREAMY PARMESAN CAESAR WITH BACON & EGG
Caesar salad, drizzled with a creamy Parmesan dressing, gets an upgrade thanks to crispy bacon and a sunny-side-up egg.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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, cover and cook until desired doneness. 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 a plate and top each set with a romaine heart half and a quarter of the tomatoes. Top each with an egg and sprinkle with a quarter of the bacon. Repeat with the remaining toast, tomatoes, romaine, eggs and bacon. Drizzle each salad with 2 tablespoons of the Creamy Parmesan Caesar Dressing.
BACON-AND-EGG CAESAR SALAD
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
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.
EGG SALAD WITH BACON
Traditional egg salad with an added twist of dill, lemon, and bacon.
Provided by MyPrecious
Categories Salad Egg Salad Recipes
Time 1h35m
Yield 4
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 2.2 g, Cholesterol 289.5 mg, Fat 20.4 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 4.6 g, Sodium 333 mg, Sugar 1 g
CAESAR SALAD
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
- Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.
BACON-AND-EGG BREAKFAST CAESAR SALAD
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
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
CAESAR SALAD WITH HARD-COOKED EGGS
Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
- In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
- In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.
Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g
BACON AND EGG BREAKFAST SALAD WITH AVOCADO DRESSING
Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days.
Provided by Kim
Categories Salad Green Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
- Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
- Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
- Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 21.2 g, Cholesterol 208.6 mg, Fat 31.5 g, Fiber 11.4 g, Protein 18.8 g, SaturatedFat 7.2 g, Sodium 615.1 mg, Sugar 3.1 g
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