Fried Egg and Rye Breakfast Salad I love, love, love rye bread here; it’s so flavorful on its own and really adds a special lift to this salad. Don’t have rye bread on hand? No problem—just use what you do have. Whatever you choose, you can make the toasted breadcrumbs up to two days ahead; just store in an airtight container or bag until you’re ready for them.
1 ounce rye 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
1. Tear bread into very small pieces, or process in a mini chopper to make coarse crumbs. 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 11/2 – 2 minutes or until desired degree of doneness.
3. Combine remaining 11/2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Add greens and radishes; toss to coat. Top with egg and breadcrumbs.
SERVES 1 CALORIES 273; FAT 19.4g (sat 3.6g, mono 12.1g, poly 2.4g); PROTEIN 10g; CARB 16g; FIBER 2g; CHOL 186mg; IRON 2mg; SODIUM 510mg; CALC 100mg
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