Little Gem Breakfast for Dinner Salad

November 19, 2021

This breakfast for dinner salad is the perfect midweek meal – it is quick to make and satisfying to eat, with rich pasture-raised egg yolk and buttery breadcrumbs accompanying crunchy lettuce and sweet radishes.



  1. Wash and dry your Little Gem lettuce leaves. Peel and then slice the watermelon radishes into rounds. Mince the six cloves of garlic — we like to grate the cloves with a microplane. Zest one lemon. 
  2. In a saucepan on low, melt the butter and then add in the ½ cup of breadcrumbs and minced garlic. Toast gently until the garlic and breadcrumbs have browned. Keep tossing and stirring to make sure it browns evenly and doesn’t burn. Sprinkle over ¼ teaspoon salt.
  3. Transfer the breadcrumbs to a small bowl and mix in the lemon zest.
  4. In the same pan as before, fry your eggs on medium-high. To achieve the perfect sunny-side up egg, crack your egg onto a heated, oiled pan and sprinkle over a pinch of salt. Cover the pan with a lid and leave to cook until the egg white is opaque all the way around.
  5. Dress the lettuce and radishes with most of the breadcrumbs, leaving a few pinches aside. Carefully plate the eggs on top of the lettuce without breaking the yolk. Garnish the eggs with the rest of the breadcrumbs.
  6. Serve, and break open the egg yolk to sauce the salad. Enjoy!

This recipe was created by Local Roots recipe developer Irena Huang.

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