Riff on a Caesar Salad

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Cut the romaine heart in half lengthways and lay both halves on a small baking or aluminum foil pan, cut-side up.

3. 3

   Mix the olive oil, minced garlic, and chopped anchovies in a bowl, and spoon over the lettuce.

4. 4

   Put the pan in the oven to cook for 10 minutes, then add the finely grated lemon zest and the juice and put back in the oven for another 5 minutes until wilted and slightly charred at the edges.

5. 5

   In a small cast iron or heavy-based, non-stick frying pan that is just big enough to fry 2 eggs - I use an 8 inches in diameter one - pour in the vegetable oil.

6. 6

   When hot, crack in 1 egg, followed by the other, and fry until the whites are cooked through but the yolks are still runny.

7. 7

   Put a romaine half on each serving plate and top with a fried egg.

8. 8

   Using a vegetable peeler, shave strips of Parmesan over each plate, adding 1/2 lemon, too, in case more is needed to squeeze over.

* Per serving · 4 servings · Values may vary.

No additional tips available.