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.

Ann Taylor Pittman
Recipe by Cooking Light January 2016


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

11 mins
11 mins
Serves 1


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

250 calories; fat 18.9g; saturated fat 3.5g; mono fat 11.7g; poly fat 2.5g; protein 9g; carbohydrates 14g; fiber 5g; cholesterol 186mg; iron 2mg; sodium 389mg; calcium 163mg; sugars 2g.