Fried Egg Green Salad w/ Warm Croutons

It's that time of year that really start to crave salads. I am pretty sure it is NOT because the weather has been sunny, because we haven't had much of that problem  this year (uuggh!).  I have made this full-meal salad loads of times.  I love the the way all the soft molten yolk disperses through the greens and homemade croutons, it is a fabulous crunchy/smooth texture combination.  The ingredients in this salad are so simple, and the meal comes together in a flash!  Sometimes I just boil the eggs too instead of frying, whatever mood suits yo is just fine!  The homemade croutons are fabulous, so don;t even THINK of short-cutting with store-bought ones.....it wouldn't come even CLOSE to flavor and texture of these!  I usually plan 2 eggs and one slice of bread per person.  I am sure you can guess what the kids have on this night?  Eggs!  They think they are getting breakfast for dinner, and that is ALWAYS a a good thing in their eyes!

Serves 2

4 eggs
1 bag mixed greens salad
2-3 slices any bread (I used Rudi's Gluten Free), sliced into thin crouton-size strips
3 large cloves garlic, sliced
3 tablespoons olive oil

Vinaigrette Dressing:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon each, salt and pepper
1 small clove minced garlic, optional
2 tablespoons olive oil

First prep the dressing by whisking all ingredients together.  Season to taste and set aside.    Next, toss your croutons and sliced garlic in a large mixing bowl with the olive oil to evenly coat.  Saute over medium heat until golden.  Place salad greens in the same bowl used for the croutons.  Add the warm croutons.  Fry your eggs, using additional olive oil if necessary.  Meanwhile, toss the dressing to taste with the croutons and greens, mound on individual plates.  When eggs are ready, place two atop each bed of greens and serve!

This was recipe was shared on Pennywise Platter,  Whole Foods Wednesdays, Allergen Friendly Friday, Slightly Indulgent Tuesday,