Avocado, Prosciutto, and Tomato Breakfast Salad With Soft Boiled Eggs

I am a firm believer of putting an egg on it. Toast? Put an egg
on it. Pizza? Put an egg on it. Salad? You know what to do. Put
an egg on it.

Or two.

Avocado, Prosciutto, and Tomato Breakfast Salad With Soft Boiled Eggs

Fun fact: I used to skip eating breakfast every day because I
hated it. I KNOW. Fortunately, I’ve grown up and matured and
come to my senses. Breakfast is awesome*.

This breakfast salad with avocado, prosciutto and eggs is my
new favorite reason to get out of bed in the morning.

Avocado, Prosciutto, and Tomato Breakfast Salad With Soft Boiled Eggs

I like to use soft boiled eggs because I can make them ahead of
time and have them ready to take to work with me during the
week. I have no idea if this is technically safe food handling
so while I do NOT recommend that you do it… just know that I
have, and I haven’t died (yet). It will work equally well with
poached or fried eggs if those are more in your comfort zone.

The avocado is super creamy, the prosciutto is salty and chewy
to balance with the sweetness of the tomato, and the egg yolk…
oh, the silky, rich egg yolk. An ample sprinkling of salt
livens up all the flavors. Last but not least, the greens hold
it all together and round out the textures of this healthy and
super filling breakfast. Who knew salad for breakfast could
taste so good?

Do it. You know you want to. Put an egg on it.

* … as long as it’s consumed at least 1 hour after I’ve
woken up.

Avocado, Prosciutto, and Tomato Breakfast Salad With Soft Boiled Eggs

Avocado, Prosciutto, and Tomato Breakfast Salad With Soft
Boiled Eggs

Adapted from
The Kitchn

Serves 1

Ingredients

1 or 2 handfuls baby spinach or swiss chard, roughly
chopped
1/2 large slicing tomato
1/2 avocado
1 – 2 thin slices proscuitto
2 eggs, poached, soft boiled (see note below) or fried
salt and pepper

Directions

Pile the roughly chopped greens on a plate. Slice tomato into
wedges, then slice wedges in half. Scatter on top of greens.
Pit avocado and run your knife through the flesh in a
cross-hatch pattern. Scoop out avocado pieces and scatter on
top of salad. Tear or chop proscuitto into small pieces and
sprinkle on salad. Add eggs. Sprinkle liberally with salt and
pepper, to taste. Break yolks. Devour immediately.

Note: To make a soft boiled egg, bring a saucepan of water
to a hard boil. Using a slotted spoon, carefully lower cold
eggs into the boiling water. Boil 6 minutes. Remove eggs to a
bowl full of ice water to stop cooking. Eat immediately.

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About the Author: Pope Lance