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Fried-Egg Caesar With Sun-Dried Tomatoes And Prosciutto Breadsticks

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Fried-Egg Caesar With Sun-Dried Tomatoes And Prosciutto Breadsticks

Ingredients

  • 8 thin slices prosciutto, each halved lengthwise
  • 8 long thin breadsticks (grissini)
  • 1 12-ounce package hearts of romaine, torn coarsely (about 16 cups)
  • 3/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved
  • 1/2 cup finely grated parmesan cheese plus more for sprinkling
  • 8 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste
  • 1 small garlic clove, pressed
  • 4 large eggs
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