A warm salad that turns delicate lettuces into dinner without wilting them to nothing. A shower of garlicky breadcrumbs, a warm vinaigrette, and a soft egg make it substantial enough to eat with a fork.

Serves 2. 20 minutes, 15 at the stove.

About 500 calories a serving, 10 g protein, 23 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear the bread into rough crumbs and set aside. Heat 2 tablespoons oil in a large skillet over medium heat, add 3 minced garlic cloves with a pinch of salt, and stir until the garlic is pale and fragrant, about 1 minute. Add the bread crumbs and toast, stirring often, until golden and crisp, about 4 minutes; transfer to a plate.
2. Add 1 tablespoon butter and the thinly sliced small onion to the same skillet over medium heat and cook, stirring often, until soft and golden, about 5 minutes. Pour in 2 tablespoons red wine vinegar and 2 tablespoons water, scraping up any brown bits, then remove from heat.5 min
3. Bring a small pot of salted water to a boil and gently lower in 2 eggs. Cook for 6 minutes while you dress the salad.6 min
4. Put the 4 cups of baby lettuces into a large bowl, pour the warm vinaigrette with onion over top, and toss gently until the greens just soften and darken, about 1 minute. Divide between two bowls.
5. Run the soft-boiled eggs under cold water just until cool enough to handle, peel them carefully, and set one on top of each bowl. Scatter the garlic crumbs over the eggs and salad and grind pepper over all.

Note Swap the vinegar for lemon juice if you have it, or make a warm butter dressing with a squeeze of lemon instead. Leftovers do not keep. Serve with crusty bread to soak up the vinaigrette.