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.
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
Est. added sugars 0g
How to Make It
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.