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Bacon Caesar and Baked Egg Sandwich

I’ve been thinking about this sandwich (or the original version of this sandwich anyway) for close to a year now. Seattle restaurant, Damn The Weather, was named the best new eatery in the city for 2015 earlier this year and one of the reasons why is the signature caesar salad sandwich you’ll find on the menu.

Made with brioche bread, caesar salad, parmesan, anchovies and a baked egg, it’s really all kinds of genius. I made lunch for some friends recently and did my own little spin on the memorable sandwich. The addition of a good quality crispy bacon and some pickled onions makes for a filling lunch and a bright presentation. Happy lunching!

What you’ll need…

1 tablespoon canola oil

8 strips good quality thick cut bacon

8 pieces white bread (buy an unsliced loaf and slice to 1″ thickness)

4 large eggs (room temperature)

1 tablespoon greek yogurt

2 teaspoons grainy mustard

1/3 cup prepared caesar dressing

1 head romaine lettuce (end removed, 1/2″ sliced)

1/4 cup pickled red onions

1/4 cup shaved good quality parmesan cheese

salt and pepper (to taste)

Directions:

Heat canola oil in a large pan on medium-high heat. Add bacon strips to pan and cook until crispy, turning over once or twice, approximately 3 minutes.

Transfer bacon to a paper towel to absorb excess grease and pour bacon fat and oil from the pan into a heat-safe bowl and cool to room temperature.

Preheat oven to 400 degrees.

Spread pieces of bread onto two baking sheets. Use a small drinking glass to cut out a circle in 4 of the bread slices. Brush each piece of bread liberally with bacon fat and season with salt and pepper.

Next, crack an egg into each piece of bread with a hole and place bread in oven to bake (with the nested egg slices on the top shelf) until the edges start to brown, about 5 minutes.

Turn oven to low broil and continue to cook until the tops turn golden brown and the egg is cooked through, approximately 3-4 minutes.

Remove from oven and allow to cool slightly.

To prepare the salad, whisk together yogurt, mustard and dressing and combine with sliced romaine lettuce.

Place a large handful of dressed salad onto 4 slices of bread, top with pickled onions, 2 bacon slices and shaved parmesan. Top with the baked egg slice and serve immediately.

Serves 4

Total cook time…20 minutes