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.)

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Ingredients

Directions

  • 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.

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  • 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; 35 g total fat; 339 mg cholesterol; 1040 mg sodium. 24 g carbohydrates; 37 g protein;

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