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

May 9, 2013

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


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


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.

  1. May 10, 2013 8:45 am

    “and I haven’t died (yet).”
    That made me laugh so hard!
    Looks great.

  2. May 10, 2013 11:43 am

    Reblogged this on Emma DreamStar's Creations and commented:
    This sounds like it would be for any meal of the day! Yum!

  3. Ashley Meyer permalink
    May 13, 2013 7:37 pm

    I think I might have that for dinner tonight!

    • The Craving Chronicles permalink*
      May 13, 2013 8:08 pm

      I’ve definitely enjoyed it for dinner too! Breakfast for dinner is the best :)

  4. May 13, 2013 11:38 pm

    This looks incredibly good!

  5. May 14, 2013 1:13 pm

    I can’t agree with you more! I’m also a big proponent of putting eggs in almost everything. I’ve even tried incorporating eggs into spaghetti.

  6. May 17, 2013 4:51 pm

    I would have never thought salad for breakfast. Sounds crazy! I just might try it :) (it looks delicious, and I love love love eggs too)

  7. June 8, 2013 9:16 am

    Yummy! What a lovely combination of goodies :)

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