This is a composed salad where the greens wilt slightly under warm eggs and garlicky anchovy oil, turning what could be just another bag into proper dinner. The bread soaks up all the good fat while the yolks dress everything in sight.

Serves 2. 25 minutes, 20 at the stove.

About 1110 calories a serving, 86 g protein, 51 g carbohydrate, 66 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a large skillet over medium heat. Mince 2 cloves garlic and add to the oil, cooking for 30 seconds until it smells sharp. Chop 4 anchovy fillets and stir them into the oil, breaking them apart as they soften, about 1 minute.
2. Remove the skillet from heat. Tear 5 cups of the mixed greens into bite-sized pieces and add them to the warm anchovy oil, tossing gently until the greens just begin to wilt, about 1 minute. Transfer to two bowls.
3. Wipe out the skillet and add the remaining 2 tablespoons oil over medium-high heat. Crack 2 eggs into the pan and cook until the whites are set but the yolks run, about 3 minutes. Slide one egg onto each bowl of greens.3 min
4. Slice 4 ounces crusty bread into 2 thick slices and grill or toast them in the same skillet for 1 minute per side until golden. Serve alongside the salads for soaking up the yolk and oil.2 min
5. Season everything with salt and pepper to taste.

Note Swap the eggs for a tin of tuna if you prefer, broken into the warm greens instead. Leftovers keep two days in the fridge; reheat the greens gently. Serve with a cold beer and call it dinner.