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.
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 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
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
BACON AND EGG CAESAR WEDGE SALAD
This dish is the love child of two favorite salads: the wedge and Caesar. We'll learn how to make a quick Caesar dressing and a cool technique for sieving the yolks and whites of hard-boiled eggs.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the wedge salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Lay the bacon on the prepared baking sheet and bake until crisp, 12 to 15 minutes. Drain on paper towels.
- Meanwhile, place 2 of the lettuce wedges on each of 4 serving plates, cover with damp paper towels and refrigerate while you prepare the remaining ingredients.
- For the dressing: Combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic and Parmesan in a small food processor. Pulse about 3 to 4 times until all items are well combined. Add the oil and process until smooth and emulsified. Season generously with salt and pepper.
- Drizzle the wedge salads with the dressing, then top with the bacon and grape tomatoes.
- Halve the eggs and remove the yolks. Press 1/2 a yolk through a sieve over each salad. Repeat with the egg whites. Sprinkle with the parsley and shave the Parmesan over the top with a vegetable peeler.
BACON AND EGG SALAD
Provided by Food Network
Categories appetizer
Time 15m
Yield 2 generous servings
Number Of Ingredients 7
Steps:
- Bring a shallow pan of water to a boil. Add the white wine vinegar. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. Break in the eggs, one at a time. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes. Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). Turn off the water, and cover to keep warm for reheating the eggs.
- Wash the frisee and spin dry. Fry the bacon in a saute pan or wok until crisp, about 5 minutes. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. Add enough oil to make a dressing. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt. Divide among 2 plates and season with fleur de sel and pepper. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. Season, and serve.
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 CAESAR SALAD
Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon lends a slightly smoky flavor and makes it unique. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool., For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 158 calories, Fat 14g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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