Fried Egg and Crunchy Breadcrumb Breakfast Salad

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Fried Egg and Crunchy Breadcrumb Breakfast SaladRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

If you have access to whole-grain rye bread, definitely give it a try here; it's so flavorful on its own and adds a special lift to this salad. You can make the toasted breadcrumbs up to two days ahead; just store in an airtight container or zip-top bag until you're ready for them.

Serves 1


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1 ounce whole-grain bread
1 tablespoon extra-virgin olive oil, divided
1 large egg
1 1/2 teaspoons white wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups salad greens
4 radishes, halved


Hands-on: 11 Minutes
Total: 11 Minutes

1. Tear bread into small pieces. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add breadcrumbs to pan; cook 3 minutes or until toasted, stirring occasionally. Remove from pan.

2. Reduce heat to medium. Add 1/2 teaspoon oil to pan. Crack egg into pan; cover and cook for 1 1/2 to 2 minutes or until desired degree of doneness.

3. Combine remaining 1 1/2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Add greens and radishes; toss to coat. Top with egg and breadcrumbs.

Created date

December 2015

Nutritional Information

Calories 250
Fat 18.9 g
Satfat 3.5 g
Monofat 11.7 g
Polyfat 2.5 g
Protein 9 g
Carbohydrate 14 g
Fiber 5 g
Cholesterol 186 mg
Iron 2 mg
Sodium 389 mg
Calcium 163 mg
Sugars 2 g
Est. Added Sugars 0 g