Chicken Caesar Egg Sandwich | Midwest Living

Error message

Notice: Undefined index: meredith_environment in require_once() (line 48 of /app/web/drupal_multisite/sites/

Chicken Caesar Egg Sandwich

Chicken Caesar Egg Sandwich

Login to rate this recipe.
  • Makes: 4 servings
  • Hands On 30 mins
  • Total Time 30 mins plus 8 hours to chill

Login to save this recipe

Bacon, grilled chicken, crisp romaine and a fried egg crowd inside a flaky croissant. Our dressing includes anchovy fillets for authentic Caesar flavor; if you'd prefer to leave them out, just increase the Worcestershire sauce to 2 teaspoons. (Or you can just substitute bottled Caesar dressing for the homemade to make the recipe more streamlined.)


  • 6 cloves garlic, minced
  • 6 anchovies, drained
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 2 tablespoons Dijon-style mustard
  • 2 hard-cooked egg yolks
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 2 8 - 10 - ounces skinless, boneless chicken breast halves
  • Nonstick cooking spray
  • 4 eggs
  • 4 croissants, split
  • 8 slices cooked bacon
  • 1 cup shredded romaine lettuce
  • Shaved Parmesan cheese


  1. For dressing: Put garlic, anchovies and lemon juice in a blender. Blend until nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, cooked egg yolks, sugar, Worcestershire and pepper. Blend until smooth. Reserve 1/4 cup of the dressing; chill, covered, until needed. Set remaining dressing aside to be used as marinade.
  2. Place each chicken breast half between two pieces of plastic wrap. Pound chicken lightly with the flat side of a meat mallet until about 1/2 inch thick. Remove plastic wrap. Place in a resealable plastic bag or covered dish. Pour the marinade over the chicken. Turn to coat. Chill, covered, for 8 to 24 hours, turning occasionally.
  3. Drain chicken, discarding marinade. Coat a large nonstick skillet with cooking spray. Heat pan over medium heat, then add chicken and cook for 4 to 6 minutes per side or until no longer pink (170 degrees ). Remove chicken; set aside. Wipe skillet clean.
  4. Recoat the skillet with cooking spray. Break eggs into skillet. Reduce heat to low; fry eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. Flip the eggs and cook 45 seconds to 1 minute more.
  5. To assemble, slice chicken into bite-size strips and arrange on the bottom half of each croissant. Layer on the eggs, bacon, lettuce, reserved dressing and Parmesan. Add croissant tops.

Nutrition Facts

(Chicken Caesar Egg Sandwich)

Servings Per Recipe 4, iron (mg) 3, vit. A (IU) 1581, vit. C (mg) 7, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, sodium (mg) 1040, fiber (g) 1, sugar (g) 2, Potassium (mg) 468, pro. (g) 37, calcium (mg) 173, Riboflavin (mg) 0, sat. fat (g) 10, Niacin (mg) 9, carb. (g) 24, Monounsaturated fat (g) 14, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 4, Folate (µg) 56, cal. (kcal) 564, Fat, total (g) 35, chol. (mg) 339

Add Your Comment