Breakfast Caesar salad

I’d say my go-to salad is Caesar, so it makes sense to combine my favorite meal of the day with my go-to salad. This salad just makes sense to me. Do you eat salad for breakfast, too?

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
6 slices cooked bacon, roughly chopped

For the croutons:

4 English muffins
2 Tbsp olive oil
1/2 tsp kosher salt

For the dressing:

1/4 cup extra virgin olive oil
4 Tbsp lemon juice
2 tablespoons dijon mustard
2 tablespoons tahini
2 teaspoons Worcestershire sauce
1-2 cloves garlic, grated
Salt & pepper to taste
1/3 cup grated parmesan, plus more for serving
2 Tbsp fresh chopped parsley

DIRECTIONS

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

• 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.

• Using a slotted spoon, transfer the eggs to the ice bath and let sit for 5 minutes.

• Remove from the water and peel.

• 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.

• For the dressing, add all ingredients to a blender and blend to combine thoroughly until smooth.

• 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 bacon 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.