Crispy Egg And Soft Cheese Salad

• For the eggs
• 3 tablespoons fresh bread crumbs
• 2 tablespoons extra virgin olive oil
• 2 eggs (take these out of the fridge a little early to take the chill off)
• 1 - 2 teaspoons sherry vinegar
• salt
• For the salad
• sundried tomatoes packed in olive oil
• 1 - 2 ounces soft, fresh sheep or goat cheese
• mixed baby greens, washed and dried
• Salt and pepper

1. In a small bowl, mix the bread crumbs with a pinch of salt and the olive oil. They should be, in Judy's words, "saturated" with oil.
2. Preheat a small pan and add the bread crumbs. Stir occasionally over medium low heat (they should sizzle slightly as they start to cook) until they begin to dry out and just start to color. Judy suggests adding a little more oil here before adding the eggs, however I've found that if my crumbs are properly saturated, they don't need the extra oil.
3. Break the eggs over the top of the bread crumbs, then cover and allow to cook to desired doneness. I think this is best over easy when the yolks are still runny.
4. In a bowl, combine the greens, as many sundried tomatoes as you like (sliced up if whole), and pinches of soft cheese all over the salad. I usually drizzle over a little of the tomato oil as well, and sprinkle with a pinch of salt and pepper.
5. When the eggs are done, slide them on top of the salad, and then quickly add vinegar to the pan. Swirl several times until the vinegar just starts to reduce (it should sizzle when it hits the pan) and is heated through, and then drizzle it over the eggs and salad. I'd turn on the fan on or open a window for this step :).

eggs, bread crumbs, extra virgin olive oil, eggs, sherry vinegar, salt, salad, tomatoes, goat cheese, mixed baby greens, salt

Taken from food52.com/recipes/18664-crispy-egg-and-soft-cheese-salad (may not work)