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 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.
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 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
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.
BISTRO BACON AND EGG SALAD
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.
- Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
- While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad. Add bread to each plate and serve.
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
More about "bacon and egg breakfast caesar salad recipes"
UPDATING A CLASSIC! BACON AND EGG CAESAR SALAD
From lavenderandlovage.com
Reviews 12Servings 4Cuisine American
FOOD NETWORK : BREAKFAST SALADS
From foodnetwork.com
CAESAR SALAD WITH POACHED EGGS AND BACON RECIPE
From recipegoulash.cc
CAESAR SALAD WITH SOFT BOILED EGGS- BORD BIA
From bordbia.ie
CHICKEN CAESAR PASTA SALAD WITH BACON AND EGG - THE WEARY CHEF
From wearychef.com
RECIPE FOR BACON-AND-EGG CAESAR SALAD - MARLI AVE RECIPES
From marliave.com
BEST SALAD RECIPES: IDEAS FOR APPETIZERS, SIDE DISHES & MORE
From bakeitwithlove.com
15 CAESAR SALAD WITH BACON AND EGGS - SELECTED RECIPES
From selectedrecipe.com
FOOD NETWORK : BREAKFAST SALADS | HEALTHY MEALS, FOODS AND …
From bicitaxi.heroinewarrior.com
BACON-AND-EGG CAESAR SALAD – RECIPES NETWORK
From recipenet.org
CAN CAESAR SALAD MAKE FOR A HEALTHY AND TASTY BREAKFAST?
From littlekitchenbigworld.com
BACON AND EGG CAESAR SALAD | CANADIAN LIVING
From canadianliving.com
RECIPE FOR BACON-AND-EGG BREAKFAST CAESAR SALAD
From marliave.com
BACON-AND-EGG BREAKFAST CAESAR SALAD – RECIPES NETWORK
From recipenet.org
NO EGGS? EGGLESS RECIPES FOR BREAKFAST, DINNER AND DESSERT
From latimes.com
BACON, KALE, AND EGGS | HEALTHY KETO® DR. BERG
From drberg.com
CLASSIC STEAKHOUSE WEDGE SALAD · EASY FAMILY RECIPES
From easyfamilyrecipes.com
50 QUICK AND EASY BREAKFAST IDEAS THAT DON'T INVOLVE EGGS
From gwinnettdailypost.com
BACON-AND-EGG BREAKFAST CAESAR SALAD - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love