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Fresh Asparagus Caesar Salad for Lunch or Dinner - Version II

Created by Kchurchill5 on May 23, 2016

1 thin (16 ounce) baguette bread (cut in 12 thin slices on an angle; and, lightly toasted, 3 pieces per serving)
1/2 to 2/3 pound sliced prosciutto ham (deli, thin sliced, rolled and cut in thin ribbons, chiffonade)
8 extra-large eggs (2 eggs per serving)
1 tablespoons butter
Kosher salt
Pepper
FOR SALAD AND DRESSING

Step 1: Dressing/Salad ... Prepare the salad and dressing accordingly to (Recipe #23816).
Step 2: Tomatoes ... Add the olive oil to a large saute pan (non-stick preferred); and, bring to medium high heat. Saute the tomatoes until they begin to pop; and, break down - about 10 minutes. As they pop, I like to take a fork; and, lightly 'smash them.' Once they are done, transfer to a bowl; and, cover to keep warm.
Step 3: Baguettes ... As the tomatoes cook; toast the baguettes. I usually toast mine under the broiler; but, use whatever method you like. I don't find it necessary to add any olive oil before toasting the baguettes.
Step 4: Eggs ... Using the same pan you cooked the tomatoes in - simple wipe it clean; and back on the burner. Add the butter; and, bring to medium, heat. Cook your eggs slowly; so the edges don't brown. My secret ... once the whites start to set; add a little water to the pan. This will allow the eggs to cook slowly and NO brown. You can also use poached eggs if you want. I just prefer the fried eggs.
Step 5: Salad ... Plate 3 baguette slices on your plate; and, top with some of the roasted tomatoes. Add your asparagus salad, prosciutto; and, finish with the fried or poached eggs.
Step 6: Serve and ENJOY! ... This can even be served family style too on a large platter. Either way; it is really a delicious salad.