Recipe information
Yield
4 Servings
Ingredients
8
thin slices prosciutto, each halved lengthwise
8
long thin breadsticks (grissini)
1
12-ounce package hearts of romaine, torn coarsely (about 16 cups)
3
/4t cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved
1
/2 cup finely grated Parmesan cheese plus more for sprinkling
8
tablespoons olive oil, divided
2
tablespoons fresh lemon juice
1
teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste
1
small garlic clove, pressed
4
large eggs
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Preparation
Step 1
Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
Step 2
Combine romaine, tomatoes, and 1/2 cup cheese in large bowl. Whisk 7 tablespoons oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.
Step 3
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Drop eggs into skillet. Cook until whites are firm and yolks are cooked to desired consistency but remain slightly runny. Top each salad with 1 fried egg. Sprinkle eggs with more Parmesan cheese; serve with prosciutto breadsticks.