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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Instructions

1. Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
2. Combine romaine, tomatoes, and 1/2 cup cheese in large bowl. Whisk 7 tablespoons oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.
3. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Drop eggs into skillet. Cook until whites are firm and yolks are cooked to desired consistency but remain slightly runny. Top each salad with 1 fried egg. Sprinkle eggs with more Parmesan cheese; serve with prosciutto breadsticks.