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.

Ingredients

Fresh spinach, arugula or mesclun
Salt
Olive oil
Butter
Grape tomatoes
Corn-flour tortillas
2 eggs
Pepper

Instructions

  1. 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.
  2. Rip tortillas into pieces, toast.
  3. Cook eggs in skillet 2 to 3 minutes until whites are cooked and yolks are still runny.
  4. Combine salad, toast, tomatoes, and eggs. Sprinkle with salt and pepper.

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