How to Make It
In a bowl, toss the greens with the oil, salt, and pepper.
In a small skillet with a lid over high heat, bring the water to a low boil, then reduce the heat to medium. Gently crack each egg into the skillet. Cover and cook the eggs for 3 to 4 minutes, or until the whites are opaque but the yolks are still runny. Use a spatula to transfer the eggs to the greens.
Cut the eggs open with your fork to get the full effect of the yolks blending with the oil for a perfect breakfast salad dressing.