A warm salad that makes dinner from bagged greens and pantry odds; crispy bread crumbs and a runny yolk bring it together. The tender lettuces and chards here won't wilt into mush, just soften enough to eat with a fork.

Serves 2. 15 minutes, 15 at the stove.

About 420 calories a serving, 9 g protein, 22 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear two slices of bread into small pieces. Heat three tablespoons of oil in a large skillet over medium heat; once shimmering, add the bread pieces and stir until golden brown and crisp, about four minutes, then push to the side of the pan.4 min
2. Crush one garlic clove with the side of your knife, add it to the oil with the bread crumbs, and cook for one more minute until fragrant, stirring often.1 min
3. Add four cups of greens to the pan and toss continuously with the warm oil and bread crumbs until they begin to soften, about two minutes; season with salt and pepper to taste.2 min
4. Transfer the warm salad to two plates. Return the skillet to the heat and add one tablespoon of butter; crack two eggs into the pan and cook to your liking, about three minutes for runny yolks, tilting the pan to baste the tops with butter as they cook.3 min
5. Place one fried egg on each salad. Dress with one tablespoon of vinegar and a squeeze of fresh lemon juice.

Note Tear toasted bread into crumbs ahead if the morning allows. Leftovers of warm salad keep three days, but fry the eggs fresh. Serve with crusty bread to soak up the yolk and vinaigrette.