Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks

Name: Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks
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

By Rozanne GoldPhotography by Con Poulos

April 6, 2008

Recipe notes