Name: Breakfast Butter Lettuce Caesar Salad with Croutons & Fried Eggs
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 3 heads butter (Boston) lettuce; 12 eggs; 3 cloves garlic; 1 ½ lemons; 85 g Parmesan cheese; 6 slices whole grain bread; black pepper; extra virgin olive oil; mayonnaise; salt

Breakfast Butter Lettuce Caesar Salad with Croutons & Fried EggsBreakfast Butter Lettuce Caesar Salad with Croutons & Fried Eggs — a 25-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

3 heads butter (Boston) lettuce

12 eggs

3 cloves garlic

1 ½ lemons

85 g Parmesan cheese

6 slices whole grain bread

black pepper

extra virgin olive oil

mayonnaise

salt

Instructions

Preheat a large skillet over medium heat.

While the skillet heats up, cut bread into 1-inch cubes.

Once the skillet is hot, add oil and swirl to coat the bottom. Add bread cubes and cook, stirring occasionally, until croutons are golden and toasted, 5-6 minutes. Transfer to a plate. (Reserve skillet for later use.)

Meanwhile, wash, dry, and juice lemons into a large bowl.

Peel and mince garlic. Add to the bowl with the lemon juice.

Mince anchovy fillets. Add to the bowl along with mayo, salt, and pepper, then whisk to combine the dressing. Set aside.

Return skillet to medium heat, add more oil, and swirl to coat the bottom. Working in batches, gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

Meanwhile, wash, dry, and chop (or tear) lettuce into bite-sized pieces. Add to the bowl with the dressing, along with croutons, and gently toss to combine the salad. Set aside.

Finely grate Parmesan.

To serve, divide salad between plates, then top with Parmesan and fried eggs. Enjoy!

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