Looking for a simple yet satisfying dish that elevates everyday ingredients? This Caesar broccoli with eggy fried toast is a perfect balance of hearty vegetables, creamy dressing, and crunchy bread, making it a standout choice for any time of the day.
Packed with Mediterranean-inspired flavors and a rich mix of textures, this dish is more than just food—it’s an experience.
Why You’ll Love This Easy Recipe
This recipe is designed for anyone seeking maximum flavor with minimal effort. By combining nutrient-rich broccoli and kale with a zesty tahini-Parmesan dressing, it offers a modern twist on the classic Caesar salad.
The crispy, olive-oil-fried toast topped with over-easy eggs adds a satisfying crunch and richness that takes it over the top. Whether you’re a seasoned home chef or a cooking novice, this easy recipe is approachable and adaptable.
Tips for Perfect Caesar Broccoli
- Choose Fresh Vegetables: Opt for fresh broccoli florets and Tuscan kale for the best texture and flavor. If you want to save time, pre-chopped options work too.
- Massage the Dressing: When tossing the broccoli and kale with the dressing, gently massage the greens to soften their texture and allow the flavors to meld.
- Toast Like a Pro: Fry thick slices of sourdough bread in olive oil until golden and crispy. Don’t rush this step—perfectly fried toast is key to the recipe’s appeal.
Simple Swaps & Substitutions
This recipe is versatile enough to fit a variety of dietary needs and preferences:
- Vegan Option: Replace Parmesan cheese with a vegan alternative or nutritional yeast.
- Gluten-Free: Swap the sourdough bread for your favorite gluten-free option.
- Low-Carb Alternative: Skip the bread entirely and serve the broccoli mixture with eggs on its own.
How to Serve Caesar Broccoli
This dish works well as a standalone meal or a side dish for gatherings. Pair it with a simple soup or roasted vegetables to create a complete spread.
Store the components separately for meal prep and assemble them just before serving to maintain the toast’s crispy texture.
Why It’s a Mediterranean-Inspired Favorite
With its reliance on heart-healthy olive oil, vibrant vegetables, and a hint of citrus, this recipe embodies the Mediterranean lifestyle. The combination of creamy tahini, Parmesan, and Dijon mustard mirrors the rich flavors found in classic Mediterranean food, making it a flavorful yet nourishing choice.
Quick Prep, Big Impact
This dish is perfect for busy weeknights or impromptu brunches. The mix of simplicity and elegance makes it a go-to recipe for any occasion.
Rediscover the joy of easy cooking with this Caesar broccoli with eggy fried toast. It’s a foolproof recipe that combines vibrant, wholesome food with bold, satisfying flavors. Try it today and enjoy a taste of Mediterranean-inspired perfection!
Easy Caesar Broccoli with Eggy Fried Toast Recipe
Equipment
- Medium skillet
- Large mixing bowl
Ingredients
Dressing:
- ½ cup plus 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 tablespoons tahini
- 2 teaspoons Dijon mustard
- 1 garlic clove grated
- ¼ cup grated Parmesan cheese plus more for serving
- Kosher salt and freshly ground pepper
- Crushed red pepper flakes
Salad:
- 3 heads of broccoli cut into florets and roughly chopped
- 1 bunch of Tuscan kale stemmed and shredded
Eggy Toast:
- 4 slices thick-cut sourdough bread
- Flaky sea salt
Toppings:
- 4 fried eggs
- 1 avocado sliced
Instructions
- Prepare the Dressing: Combine ½ cup of olive oil with lemon juice, tahini, Dijon mustard, and grated garlic in a large bowl. Whisk until the mixture is smooth and creamy, then stir in the Parmesan cheese. Season with a pinch of salt, black pepper, and crushed red pepper flakes to taste.
- Toss the Salad: Add the chopped broccoli and shredded kale into the bowl with the dressing. Use your hands to gently massage the dressing into the vegetables until the kale starts to soften, about 1–2 minutes. Allow the salad to rest at room temperature for at least 10 minutes, or refrigerate for up to 2 days if preparing in advance.
- Cook the Bread: In a skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, place two slices of sourdough bread into the pan. Fry each side for 2–3 minutes, or until the bread turns golden brown and crispy. Remove from the pan and sprinkle with flaky sea salt. Repeat with the remaining slices of bread.
- Assemble the Plates: Divide the prepared salad evenly among four serving plates. Place a slice of fried sourdough on top of each portion, followed by a fried egg and sliced avocado. Sprinkle with additional Parmesan cheese if desired.
Notes
- Double the dressing ingredients if you prefer a saucier salad or if you’re using larger broccoli heads.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to one week.
- For a gluten-free variation, substitute sourdough with gluten-free bread.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.