Breakfast Salad with Poached Egg and Prosciutto
Recipe type: Salad, Gluten-free
Serves: flexible
One of my favorites -- perfect if you've never thought of salad for breakfast before!
  • The following quantities are for each person served...
  • 1 hand full tender greens, such as maiche, butter lettuce, or baby spinach
  • 1-2 eggs, poached
  • 2 thin slices prosciutto
  • ¼ sliced avocado
  • slice of goat cheese, crumbled
  • ½ c. small tomatoes, halved
  • a few pinches of sliced green onions
  • fresh lemon juice
  • extra virgin olive oil
  • salt and pepper to taste
  1. In a large bowl, put the amount of greens you need for all servings. For us, it was two good-sized handfuls.
  2. Squeeze a half lemon over the greens, then drizzle on a couple of tablespoons of olive oil. Toss lightly to mix the lemon and oil.
  3. Divide the greens evenly between the plates.
  4. Add the tomatoes and the avocado slices, then layer on the prosciutto.
  5. To poach the eggs, heat 3-inches of water in a large lidded skillet over high heat. While the water is heating, crack each egg into a small ramekin or tea cup and set them next to the pan of water.
  6. When the water boils, add 1 T of white vinegar (to help keep the whites together) and a pinch of salt.
  7. Carefully slide each egg into the water by lowering the ramekin slightly into the water being careful not to burn yourself.
  8. Put the lid on the pan, turn off the heat, and set a timer for 3 minutes.
  9. When the time is up, gently remove each egg with a slotted spoon, allowing it to drain a bit before placing it on the salad.
  10. Crumble over some of the goat cheese, a few green onions, and season with salt and pepper.
  11. Serve immediately, and enjoy by cutting into that egg and mixing all the great flavors together.
Recipe by sass & veracity at