You are here: Home » Recipes » Jill’s Egg Bread Salad Jill’s Egg Bread Salad Kitchen Tested Yield servings Prep 20 mins Cook 15 mins If you have corn tortillas on hand, you can have this salad on the table in minutes. PrintEmail Ingredients Fresh spinach, arugula or mesclun Salt Olive oil Butter Grape tomatoes Corn-flour tortillas2 eggs Pepper Instructions Mound meslun in bowl; sprinkle with salt and a tad of olive oil. Melt butter and a bit more olive oil in a pan. Saute tomatoes about 10 minutes or until browned and soft. Rip tortillas into pieces, toast. Cook eggs in skillet 2 to 3 minutes until whites are cooked and yolks are still runny. Combine salad, toast, tomatoes, and eggs. Sprinkle with salt and pepper.