Fried-Egg Caesar with Sun-Dried Tomatoes and Prosciutto Breadsticks
['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']
Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
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.
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.
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