Bacon and Egg Caesar Salad with Garlic Toast Soldiers

DSC02630Dippy Eggs. That’s what we call eggs that have runny yolks. I prefer loosey-goosey yolks anyway, especially if there’s a few toast soldiers around for dipping. Here’s a nice marriage of the Classic Caesar Salad and Bacon and Eggs, in fact you could eat this salad for breakfast. Why not? Maybe because you would have garlic breath before everyone else at the office? Heck, just chew some gum, the taste far outweighs the risk. Live on the edge.

If you want to learn how to make the most perfect Sunny-Side Up Egg or any other egg that is, go on over to Safest Choice’s site where there are some excellent technique videos.  When I serve eggs “dippy” or in-the-raw, say Mayonnaise or chocolate mousse,  I like to use Safest Choice Pasteurized Eggs to remove the risk of Salmonella to my family.  I may live on the edge in some areas of my life (driving daily in the DC Metro Area), but when it comes to the risk of food poisoning, I am very careful.

Give this salad breakfast lunch dinner dish a try.  Psst, you may never go back to regular toast soldiers ever again either.

Bacon and Egg Caesar Salad with Garlic Toast Soldiers
Recipe type: Salad
Cook time: 
Total time: 
Serves: 1-2
Breakfast, Brunch, Lunch, Dinner, whatever. This salad is lick the plate good.
  • 6 hearts of romaine
  • 2 pieces smoky bacon
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 Tbsp grated Parmesan cheese
  • pinch kosher salt
  • pinch black pepper
  • 1 garlic clove cut in half
  • 1 hearty piece Artisan bread
  • olive oil for brushing bread
  • 2 Safest Choice Eggs
  • Garnishes- black pepper, large shaves of Parmesan Cheese
  1. Fan washed and dried Romaine leaves on a plate. Set aside.
  2. Begin cooking bacon in a small skillet over medium low heat, until crisp.
  3. Meanwhile, while bacon cooks, brush bread with olive oil and set aside.
  4. Mince ½ of the garlic clove. Place olive oil, vinegar, grated Parmesan cheese, minced garlic, salt and pepper and in a heat-proof glass bowl. Set aside.
  5. Once bacon is crispy, remove to paper towel.
  6. Pour 1 tablespoon bacon grease into dressing mixture. BE CAREFUL- mixture will bubble as grease is hot. Whisk.
  7. In the same skillet used for bacon, break eggs into the bacon greased pan, and cook sunny-side up.
  8. Toast bread.
  9. Place eggs over salad. Rub toast with the other half of garlic clove. Cut toast into ½ inch wide strips. Garnish the salad with the parmesan shavings and black pepper. Serve immediately with the bacon and garlic toast soldiers.
  10. Break the yolks and dress the salad. Enjoy the dipping!

I am one of the Darling Dozen, a group of food bloggers who love eggs and living on the risk-free edge. This post is sponsored by Safest Choice Eggs.

Have you ever been to those fancy restaurants where they make the Caesar Salad right in front of you? Or have I just dated myself? Must have been an 80’s thing.


  1. Posted April 25, 2013 at 2:19 PM | Permalink

    our new cook at work is from philly and she calls them dippy eggs too–i had never heard it before, and now i’ve heard it twice in one week! 🙂

  2. Posted April 30, 2013 at 7:06 AM | Permalink

    This looks absolutely delicious! I don’t blame you for being careful with food poisoning. I had it once (from a seafood buffet) and its not something I would ever wish on anyone. Props to food safety!

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