Time: 30 min.
Complexity: easily
Servings: 4

This Caesar salad recipe features a whole heart of Romaine lettuce, tossed in a creamy Parmesan dressing. Serve it with whole-grain toast, a fried egg, and crispy bacon for a special Sunday brunch start to the day.

Ingredients:

• 3 strips of bacon
• 4 large eggs
• 4 slices of whole grain bread
• 1 small clove of garlic, cut in half
• 2 romaine lettuce hearts, halved lengthwise
• 1 cup cherry tomatoes, halved
• 0.5 cup creamy Caesar dressing with Parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, whole grain bread, bacon, romaine lettuce, cherry tomatoes

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Preparation:

Step 1
• Place the bacon in a large nonstick skillet and cook over medium heat until crisp, about 5 minutes per side. Drain the bacon on paper towels, then finely chop.
Step 2
• Wipe out the skillet, spray with cooking spray, and heat over medium heat. Crack the eggs into the skillet, cover, and cook until doneness is desired. Season the eggs with salt and pepper. Remove from heat.
Step 3
• Meanwhile, toast the bread, then rub one side of each slice of toast with garlic. Cut each slice in half diagonally. Place the 2 toast halves on a plate and top with half a romaine lettuce and a quarter of the tomatoes. Top the lettuce with a fried egg and sprinkle with a quarter of the bacon. Repeat with the remaining toast, tomatoes, lettuce, fried egg, and bacon. Drizzle each lettuce with 2 tablespoons of Caesar dressing.

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