Bacon-and-Egg Breakfast Caesar Salad

1. 1

   Put the Parmesan, oil, lemon juice, sun-dried tomatoes, 3 tablespoons water, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a jar or other container with a lid.

2. 2

   Secure the lid, and shake vigorously to combine.

3. 3

   (The dressing can be made a day ahead; shake well before serving.)

4. 4

   Lay the bacon in a large nonstick skillet, and cook over medium heat until golden and crispy, about 5 minutes per side.

5. 5

   Drain on paper towels, then finely chop.

6. 6

   Wipe out the skillet, coat with cooking spray and heat over medium heat.

7. 7

   Crack the eggs into the skillet, and cook until the whites are set but the yolks are still runny, 4 to 5 minutes.

8. 8

   Sprinkle the eggs with salt and pepper.

9. 9

   Remove from heat.

10. 10

    Meanwhile, toast the bread, then rub one side of each slice with the garlic.

11. 11

    Cut each slice in half.

12. 12

    Put 2 toast halves on a plate, and top each set with a romaine heart half.

13. 13

    Drizzle with the dressing, top with an egg and sprinkle with bacon.

14. 14

    Repeat with the remaining toast, romaine, dressing, eggs and bacon.

* Per serving · 4 servings · Values may vary.