This Caesar Salad with Egg is more than a side dish—it’s a composed, satisfying meal that blends crisp greens, creamy yolks, and savory crisps in every bite. The classic Caesar gets a gourmet refresh with soft-boiled eggs, prosciutto baked to crackling perfection, and a bold roasted garlic vinaigrette that lingers on the palate.
Ingredients Breakdown
Soft-boiled eggs bring a luxurious softness to the plate. Their creamy centers act as a natural sauce, mingling with the vinaigrette to enrich the salad’s base without overwhelming it. Cooked just until set but not firm, the eggs provide both protein and visual appeal.
Crispy prosciutto replaces the usual bacon with a lighter, more refined crunch. Its saltiness punctuates the richness of the eggs and dressing, while its delicate texture shatters effortlessly over the greens.
The homemade croutons, toasted slowly with browned butter, are far from an afterthought. Their golden exterior and soft centers add warmth and a hint of nuttiness, making them an irresistible contrast to the fresh romaine.
Romaine hearts serve as the sturdy, crisp canvas for the toppings. Their slight bitterness and satisfying crunch make them the ideal base for heavier flavors and creamy dressings.
The vinaigrette is where the boldness comes in. Anchovies, roasted garlic, and Parmesan blend into an emulsified dressing that’s sharp, tangy, and savory. Whisked until glossy, it clings beautifully to the romaine, delivering flavor in every forkful.
Final garnishes—fresh lemon wedges, more shaved Parmesan, and a crack of black pepper—bring brightness, complexity, and balance to the dish. They’re small additions with big payoff.
Step-by-Step Preparation Guide
Start by preparing the prosciutto and croutons. The prosciutto is baked between two trays, allowing it to crisp evenly without curling. This method keeps the slices flat, brittle, and perfect for crumbling or layering.
For the croutons, melt the butter until it turns golden and smells toasted, then coat the bread cubes thoroughly. Bake them until deeply golden, stirring occasionally for even browning. A final toss with chopped parsley adds a fresh, aromatic finish.
Soft-boil the eggs by simmering them for just under seven minutes. Cool them immediately in ice water to halt the cooking process and keep the yolks jammy. Peel them gently and slice in half, seasoning lightly to enhance their richness.
To make the vinaigrette, whisk egg yolks, red wine vinegar, and Dijon mustard until smooth. Then, slowly stream in the oil while whisking to create a thick, stable emulsion. Once glossy, stir in lemon juice, mashed roasted garlic, anchovies, and Parmesan. It should be creamy but pourable, with a balanced hit of acid and salt.
When ready to assemble, gently toss the romaine with a portion of the vinaigrette and the croutons. Take care not to crush the leaves. Divide among plates and top with halved eggs, crispy prosciutto, more cheese, and lemon wedges. Finish with black pepper and a drizzle of vinaigrette on the side.
Recipe Tips & Frequently Asked Questions
Use day-old baguette for croutons with better crunch and texture:
Fresh bread can get soggy—slightly stale bread crisps up beautifully.
Let butter brown but not burn—watch for golden color and nutty aroma:
This deepens the flavor of your croutons without bitterness.
Don’t overcook the eggs; an ice bath helps stop the cooking quickly:
This ensures the yolks stay creamy and don’t turn chalky.
Whisk oil slowly into the vinaigrette to avoid breaking the emulsion:
A broken dressing will look oily and separated instead of smooth and cohesive.
Add vinaigrette in small amounts first—too much can wilt the lettuce:
Better to add more after tossing than overdress and lose texture.
Can I make the vinaigrette in advance?
Yes, it keeps well in the fridge for up to 3 days. Whisk before using to restore consistency.
What can I substitute for anchovies if I don’t like them?
Try a small spoon of miso paste or a splash of Worcestershire for umami without fish.
Can I use store-bought croutons or do they need to be homemade?
Store-bought can work in a pinch, but homemade offers superior texture and flavor.
How long do soft-boiled eggs last in the fridge?
Up to 2 days if peeled and stored in a covered container.
Is it safe to use raw egg yolks in the dressing?
Use pasteurized eggs if concerned; or substitute with mayonnaise for a similar base.
What to Serve With This Recipe
This Caesar pairs well with grilled chicken breast or shrimp for a heartier main course. A few slices of steak or seared tuna elevate it into a dinner-worthy entrée.
Start with a light, chilled soup such as gazpacho or cucumber-yogurt soup to set the tone for a cool, refreshing meal.
Balance the richness of the dressing with a crisp white wine like Sauvignon Blanc or a sparkling rosé. For a non-alcoholic option, try lemon-infused sparkling water.
A side of crusty bread, garlic knots, or even cheese-stuffed breadsticks completes the experience and adds another layer of texture.
Creative Variations
Swap the prosciutto for pancetta or crispy chickpeas for a vegetarian-friendly crunch. Both add depth and protein without sacrificing texture.
Grilled asparagus, blistered cherry tomatoes, or roasted bell peppers bring a splash of color and seasonal flair. Add them warm or chilled for contrast.
For a flavor twist, drizzle with smoky paprika oil, infused chili oil, or sprinkle with za’atar or dukkah. These spices change the tone of the dish while keeping the Caesar base intact.
Kale or mixed greens can stand in for romaine to add a rustic, hearty edge. Massage kale lightly with oil before dressing to soften its texture and enhance flavor absorption.
This Caesar Salad with Egg is proof that simple ingredients, when thoughtfully composed, can feel luxurious and complete. With creamy yolks, crisp prosciutto, and a bold house-made vinaigrette, every bite is packed with texture and flavor.
Perfect for brunch, light lunches, or a dinner party first course, this salad hits the mark between casual and elegant—always satisfying, never predictable.
Ingredients
Salad
4 eggs
2 romaine hearts, washed and torn into bite-sized pieces
6 slices prosciutto
2 cups (500 mL) baguette, cut into 2.5 cm cubes
¼ cup (60 mL) butter
1 tbsp (15 mL) flat-leaf parsley, finely chopped
Roasted Garlic and Anchovy Vinaigrette
3 egg yolks
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
2 cups (500 mL) canola or vegetable oil
3 tbsp (45 mL) fresh lemon juice
4 cloves roasted garlic, mashed into a paste
3 anchovies, finely chopped
3 tbsp (45 mL) grated Parmesan cheese
Pinch of salt and freshly ground black pepper
Instructions
Salad
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine the bread cubes. Melt the butter in a small saucepan over medium heat until it begins to brown and develop a nutty aroma. Pour the warm butter over the bread cubes and toss to coat thoroughly. Arrange the cubes in a single layer on a parchment-lined baking sheet. Bake for approximately 40 minutes, stirring occasionally, until golden brown and crisp. Toss the finished croutons with chopped parsley and set aside to cool.
Place the prosciutto slices flat on another parchment-lined baking sheet. Cover with a second sheet of parchment paper, followed by another baking tray to keep them flat. Bake for around 15 minutes until the prosciutto becomes evenly crispy. Remove from the oven, allow to cool, and set aside.
Meanwhile, prepare soft-boiled eggs by gently simmering them for about 6 to 7 minutes, then cooling them in an ice bath. Once cooled and ready to serve, peel the eggs, slice them in half, and season with a pinch of salt and pepper.
To assemble the salad, place the torn romaine into a large bowl. Add the croutons and approximately 1/4 cup of the prepared vinaigrette. Gently toss to coat the leaves evenly. Divide the salad among four plates. Top each with two egg halves, a few slices of crisp prosciutto, extra grated Parmesan, and a wedge of lemon. Serve with additional vinaigrette on the side and finish with a few cracks of black pepper.
Vinaigrette
In a large mixing bowl, whisk together the egg yolks, red wine vinegar, and Dijon mustard until smooth and blended.
Slowly drizzle in the oil, whisking continuously to create a stable emulsion.
Once thickened, add the lemon juice and mashed roasted garlic, whisking again until smooth and glossy.
Stir in the chopped anchovies and grated Parmesan until evenly combined.
Season to taste with salt and freshly ground pepper. Transfer the vinaigrette to a jar or airtight container and refrigerate until ready to use. This recipe yields approximately 2 1/2 cups.
Caesar Salad with Egg Recipe
Ingredients
Salad
- 4 eggs
- 2 romaine hearts washed and torn into bite-sized pieces
- 6 slices prosciutto
- 2 cups 500 mL baguette, cut into 2.5 cm cubes
- ¼ cup 60 mL butter
- 1 tbsp 15 mL flat-leaf parsley, finely chopped
Roasted Garlic and Anchovy Vinaigrette
- 3 egg yolks
- 2 tbsp 30 mL red wine vinegar
- 1 tbsp 15 mL Dijon mustard
- 2 cups 500 mL canola or vegetable oil
- 3 tbsp 45 mL fresh lemon juice
- 4 cloves roasted garlic mashed into a paste
- 3 anchovies finely chopped
- 3 tbsp 45 mL grated Parmesan cheese
- Pinch of salt and freshly ground black pepper
Instructions
Salad
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine the bread cubes. Melt the butter in a small saucepan over medium heat until it begins to brown and develop a nutty aroma. Pour the warm butter over the bread cubes and toss to coat thoroughly. Arrange the cubes in a single layer on a parchment-lined baking sheet. Bake for approximately 40 minutes, stirring occasionally, until golden brown and crisp. Toss the finished croutons with chopped parsley and set aside to cool.
- Place the prosciutto slices flat on another parchment-lined baking sheet. Cover with a second sheet of parchment paper, followed by another baking tray to keep them flat. Bake for around 15 minutes until the prosciutto becomes evenly crispy. Remove from the oven, allow to cool, and set aside.
- Meanwhile, prepare soft-boiled eggs by gently simmering them for about 6 to 7 minutes, then cooling them in an ice bath. Once cooled and ready to serve, peel the eggs, slice them in half, and season with a pinch of salt and pepper.
- To assemble the salad, place the torn romaine into a large bowl. Add the croutons and approximately 1/4 cup of the prepared vinaigrette. Gently toss to coat the leaves evenly. Divide the salad among four plates. Top each with two egg halves, a few slices of crisp prosciutto, extra grated Parmesan, and a wedge of lemon. Serve with additional vinaigrette on the side and finish with a few cracks of black pepper.
Vinaigrette
- In a large mixing bowl, whisk together the egg yolks, red wine vinegar, and Dijon mustard until smooth and blended.
- Slowly drizzle in the oil, whisking continuously to create a stable emulsion.
- Once thickened, add the lemon juice and mashed roasted garlic, whisking again until smooth and glossy.
- Stir in the chopped anchovies and grated Parmesan until evenly combined.
- Season to taste with salt and freshly ground pepper. Transfer the vinaigrette to a jar or airtight container and refrigerate until ready to use. This recipe yields approximately 2 1/2 cups.
