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.


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


  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.