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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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3 strips bacon

Nonstick cooking spray

4 large eggs

Kosher salt and freshly ground black pepper

4 slices whole-grain or whole wheat bread

1 small clove garlic, halved

2 romaine hearts, trimmed and halved lengthwise 

1 cup cherry tomatoes, halved

1/2 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing


  1. 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.
  2. 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.
  3. 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.