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.

How to Make It

Step 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.

Step 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.

Step 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.

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