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Chicken Caesar Egg Sandwich

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Chicken Caesar Egg Sandwich

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  • Makes: 4 servings
  • Prep 20 mins
  • Marinate 8 hrs to 24 hrs
  • Cook 12 mins to 16 mins

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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.)

Ingredients

  • 6 cloves garlic, minced
  • 6 anchovy fillets, 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 bacon, cooked
  • 1 cup shredded romaine lettuce
  • Shaved Parmesan cheese

Directions

  1. For dressing: In a blender combine garlic, anchovy fillets, and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, cooked egg yolks, sugar, Worcestershire, and pepper. Cover and blend or process until smooth. Reserve 1/4 cup of the dressing; cover and chill until needed. Set remaining marinade aside.
  2. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2-inch thick. Remove plastic wrap. Place in a resealable plastic bag set in a shallow dish. Pour the remaining marinade over the chicken. Seal bag; turn to coat. Marinate in the refrigerator for 8 to 24 hours, turning occasionally.
  3. Remove chicken from dressing; discard dressing. Coat a large nonstick skillet with cooking spray. Add chicken to skillet. Cook chicken over medium heat for 4 to 6 minutes per side or until chicken is no longer pink (170 degrees F). Remove chicken from skillet. Wipe skillet clean.
  4. Coat the same skillet with nonstick cooking spray. Break eggs into skillet. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. Turn the eggs and cook 45 seconds to 1 minute more.
  5. To assemble, slice chicken into bite-size strips and layer it on the bottom half of each of the croissants. Top with the eggs, bacon, lettuce, reserved marinade and Parmesan. Top with croissant tops.

Nutrition Facts

(Chicken Caesar Egg Sandwich)

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

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