Breakfast Caesar with Jammy Eggs and English Muffin Croutons

published May 19, 2022
Breakfast Caesar with Jammy Eggs and English Muffin Croutons

This spin on the classic Caesar uses English muffin croutons to make this an ideal way to start the day.

Serves4 to 6

Prep20 minutes

Cook35 minutes

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Credit: Sara Tane

Salad? For breakfast? You betcha. And what better salad to kick off the day than the almighty Caesar?

You might say that a Caesar is all about the dressing, but I’d remind you that it’s also all about the croutons. And here, if I’m doing dinner for breakfast, you better believe that I still want to start my day with some form of an English muffin, which leads me to the next logical conclusion: English muffin croutons. The nooks and crannies toast up beautifully in the oven and, dare I say, they’re giving sourdough croutons a close run for their money.

And yes, this hearty salad includes a classic Caesar dressing. I’m an anchovy-lover, but if you’re not then you can leave them out. Just be sure to add more salt and/or Parm as needed. The dressed romaine is topped with a showering of shaved Parm and halved jammy eggs. The bright and sunny yolks are a perfect morning pick-me-up and add even more creamy richness to the salad. Pro tip: Grab an English muffin crouton and dip it into one of the jammy yolks for a perfect bite.

If you’re making this salad for an at-home brunch (and you absolutely should), go ahead and make the croutons, jammy eggs, and dressing the night before so that all you need to do in the morning is pull it all together.

Hungry for more breakfasty takes on dinner classics? Check out the other recipes in my Dinner for Breakfast series.

Breakfast Caesar with Jammy Eggs and English Muffin Croutons

This spin on the classic Caesar uses English muffin croutons to make this an ideal way to start the day.

Prep time 20 minutes

Cook time 35 minutes

Serves 4 to 6

Nutritional Info

Ingredients

For the salad:

  • 4

    cold large eggs

  • 3

    medium romaine lettuce hearts (about 1 1/2 pounds total)

  • 2 ounces

    Parmesan cheese, for shaving

For the croutons:

  • 4

    English muffins

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

For the dressing:

  • 1

    medium lemon

  • 5

    medium oil-packed anchovy fillets

  • 1 clove

    garlic

  • 1 1/2 ounces

    Parmesan cheese (about 3/4 cup freshly grated or 1/2 cup store-bought grated)

  • 2

    large egg yolks

  • 1 teaspoon

    Dijon mustard

  • 2 tablespoons

    olive oil

  • 1/2 cup

    vegetable oil

  • Freshly ground black pepper

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, soft boil the eggs.

  2. Bring a medium saucepan of water to a rolling boil over medium-high heat. Gently lower in 4 large eggs and boil until the yolks are soft and jammy, about 7 minutes. Meanwhile, fill a medium bowl with ice water.

  3. Using a slotted spoon, transfer the eggs to the ice bath and let sit for 5 minutes. Remove from the water and peel.

  4. Split 4 English muffins. Tear into 1-inch pieces and place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season and 1/2 teaspoon kosher salt. Toss until evenly coated and spread into a single layer. Bake, rotating and flipping pieces halfway through, until toasted and golden brown, about 15 minutes total.

  5. Juice 1 medium lemon until you have 2 tablespoons. Chop 5 anchovies and 1 garlic clove together until the mixture is mostly smooth and paste-like. Finely grate 1 1/2 ounces Parmesan cheese (about 3/4 cup), or measure out 1/2 cup store-bought grated.

  6. Whisk 2 large egg yolks in a medium bowl until smooth. Add 1 teaspoon Dijon mustard and whisk until just combined. Add the anchovy-garlic mixture and whisk to combine. While whisking constantly, pour in the lemon juice and whisk until smooth.

  7. While whisking constantly, pour in 2 tablespoons olive oil to create a thick emulsion. Whisk for 1 minute longer to thicken. Continue whisking and slowly pour in 1/2 cup vegetable oil. Again, whisk for 1 minute longer to thicken. Add 1/2 cup grated Parmesan cheese and whisk to combine. Taste and season with black pepper as needed.

  8. Trim and cut 3 medium romaine lettuce hearts into bite-sized pieces and place in a large bowl. Add half of the dressing and toss to combine. Add the croutons and toss again. Use a vegetable peeler to shave some Parmesan on top as desired. Halve the jammy eggs vertically and place on the salad. Taste and season with more dressing, Parmesan, kosher salt, and black pepper as needed.

Recipe Notes

Make ahead: The croutons can be made a few days in advance and stored in an airtight container at room temperature. The jammy eggs and dressing can be made a few days in advance and refrigerated in separate airtight containers. Whisk the dressing before using.

Storage: Store leftover croutons in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months. Leftover dressing can be refrigerated for up to 1 day.