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Fried Egg and Crunchy Breadcrumb Breakfast Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 11 mins
Total time 11 mins
Yield

Serves 1

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.