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.)

Source: Midwest Living


Recipe Summary

30 mins
30 mins plus 8 hours to chill


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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°). Remove chicken; set aside. Wipe skillet clean.

  • 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.

  • 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

564 calories; total fat 35g; saturated fat 10g; polyunsaturated fat 4g; monounsaturated fat 14g; cholesterol 339mg; sodium 1040mg; potassium 468mg; carbohydrates 24g; fiber 1g; sugar 2g; protein 37g; trans fatty acidg; vitamin a 1581IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 56mcg; vitamin b12 1mcg; calcium 173mg; iron 3mg.