Crispy Cornbread with Egg & Greens
Golden fried cornbread squares topped with a poached egg and fresh salad—a Southern dinner that comes together in 25 minutes. Crunchy outside, tender inside, totally craveable.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 14g
Ingredients
- 1 box cornbread mix (or prepared cornbread)
- 4 whole eggs
- 2 cups mixed salad greens
- 1 tbsp white vinegar
- 2 tbsp butter
- ½ whole lemon (for dressing)
Instructions
- 1
Prepare cornbread according to package directions in a small baking pan. Cool for 5 minutes, then cut into 2-inch squares.
- 2
Heat butter in a large skillet over medium-high until it foams. Fry cornbread squares 2–3 minutes per side until golden and crispy. Transfer to a plate.
- 3
Fill the same skillet with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack an egg into a small cup, slide into water, and poach until whites set but yolks jiggle, 3–4 minutes. Repeat with the second egg.
- 4
Toss greens with a pinch of salt, squeeze of lemon, and a drizzle of olive oil.
- 5
Divide cornbread between two plates. Top each with a poached egg and a handful of dressed greens. Serve immediately.
Tools you’ll need
- 8-inch or 9-inch baking pan
- 12-inch skillet
- small cup
- slotted spoon
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