Creamy Parmesan Caesar With Bacon Egg Food

BACON-AND-EGG CAESAR SALAD

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.

BACON-AND-EGG BREAKFAST CAESAR SALAD

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.

BACON-PARMESAN STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
• Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

PARMESAN EGGS

Steps:

• Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
• Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.