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Caesar Salad with Egg in a Frame

Nicole Franzen

Servings: 8

This is a great twist on a pretty straightforward dish. Instead of adding croutons to the salad, we top the whole thing with a runny fried egg in a crisp slice of bread. Whether you know it as Egg in a Frame, One-Eyed Susie, Toad in the Hole, or Gas House, we’ve all had some version of this breakfast staple as kids. It’s really just bread, butter, and eggs, and yet it’s insanely delicious—on its own and on top of a salad, after a long night, or when you need to feed a hungry crowd fast.

This recipe is excerpted from Twenty Dinners. Read our review.


For the dressing

  • 2 large eggs plus 1 large yolk
  • Juice of 1 lemon
  • 2 Tbs. good Dijon mustard
  • 8 to 12 dashes of Worcestershire sauce
  • 2 garlic cloves
  • 1/2 white onion, roughly chopped
  • 4 to 6 anchovy fillets
  • About 3 cups extra-virgin olive oil
  • Salt and freshly ground black pepper

For the eggs in a frame

  • 8 slices Pullman or any white bread
  • 8 Tbs. (1 stick) unsalted butter
  • 8 large eggs
  • Salt and freshly ground black pepper

For the salad

  • 4 to 6 heads of baby romaine lettuce, washed and dried
  • 2 shallots, thinly sliced
  • Freshly grated pecorino Romano
  • 2 Tbs. chopped fresh parsley


Make the dressing

  • In the bowl of a food processor or blender, combine the eggs and yolk, lemon juice, mustard, Worcestershire sauce, garlic, onion, and anchovies. Blend to combine, and then, with the motor running, very slowly stream in the olive oil until the dressing reaches the consistency you like. We typically leave ours pretty loose. Season with salt and pepper. If you want it brighter, add more lemon juice; if you want more tang, add another dash or two of Worcestershire sauce. Adjust with salt and pepper, if necessary, or process in more oil if you like it richer or less tart.

Make the eggs in a frame

  • Use the rim of a small juice glass or mason jar to cut a hole in the middle of each piece of bread. Keep the small round of bread for another use. In a large cast-iron skillet or heavy-bottomed sauté pan over medium heat, melt 1 Tbs. butter for each piece of bread that will fit in the skillet. Add as many slices of bread as will fit comfortably. Give each piece a quick flip initially to coat both sides with butter, then let them get golden brown on one side.
  • Flip the toast, crack an egg in the middle, and season with salt and pepper. Throw a cover over the skillet, and by the time the other side is golden brown, the egg should be done.

Assemble the salad

  • Rip the leaves into bite-size pieces. Toss the lettuce in a bowl with the shallots and a good pinch of salt and pepper. Add just enough dressing to delicately coat the lettuce.
  • Using your hands to mix everything together is a great way to gauge how well dressed your salad is. You want the leaves to have an even, very slight oily feel. Portion out onto individual plates or bowls and top each serving with an egg in a frame. Make sure they are fresh out of the skillet so the warm egg yolk can break onto the salad. Finish the whole thing off with some grated pecorino and parsley.

Make Ahead Tips

You’ll most likely end up with more dressing than you’ll need for one go-round, but it will keep in the fridge for up to 1 week.


Recipes reprinted from Twenty Dinners. Copyright © 2015 BY Ithai Schori and Chris Taylor. Photos by Nicole Franzen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.


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