This Egg-Topped Breakfast Salad Doesn’T Even Need Dressing

1. 1

   In a bowl, toss the greens with the oil, salt, and pepper.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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