Easy Caesar Broccoli with Eggy Fried Toast Recipe
This easy Caesar broccoli recipe pairs a tangy, creamy tahini-Parmesan dressing with roasted broccoli, shredded kale, and eggy fried sourdough toast. Perfect for a quick, wholesome meal, it’s topped with over-easy eggs and avocado for added flavor and richness.
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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