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

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This fried egg Caesar salad with sun-dried tomatoes and prosciutto breadsticks is a sophisticated, high-protein twist on a classic lunchtime favourite. By swapping traditional croutons for salty, ham-wrapped grissini and adding rich sun-dried tomatoes, this dish offers a wonderful depth of flavour and a satisfying variety of textures. The addition of a golden fried egg provides a silky richness that replaces the need for a heavy, cream-based dressing.

Perfect for a nutritious midweek lunch or a quick evening meal, this recipe is naturally packed with vitamins and essential minerals. The savoury notes of the Parmesan and fish sauce create an authentic umami base, while the fresh lemon juice keeps the salad bright and lifting. Serve whilst the eggs are still warm for a truly comforting yet healthy dining experience.

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

  • 8 thin slices prosciutto, each halved lengthwise

  • 8 long thin breadsticks (grissini)

  • 1 350g package hearts of cos, torn coarsely (about 3850ml )

  • 180ml drained marinated oil-packed sun-dried tomatoes (from 8.140g jar), each halved

  • 60g finely grated Parmesan cheese plus more for sprinkling

  • 120ml olive oil, divided

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoons anchovy paste

  • 1 small garlic clove, pressed

  • 4 large eggs

How to make Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks

Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.

Combine cos, tomatoes, and 120ml cheese in large bowl. Whisk 110ml oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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