Egg and prosciutto breakfast bowls with tender greens
5
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
Garlicky greens and crispy prosciutto add a taste of Italy to this breakfast bowl. Prosciutto is a type of very thinly sliced seasoned and air-dried cured ham that is traditionally served uncooked, or crudo, in sandwiches or as part of a charcuterie platter. Here it is cooked, or cotto, to crisp it up as a lighter stand-in for the more traditional bacon you'd find in an American breakfast bowl. It is lower in fat and calories than bacon, yet bursting with flavour.
Ingredients
Olive oil
2 tsp(s)
Cherry tomatoes
8 medium, halved
Prosciutto
2 slice(s), (about 1 ounce), cut into thin strips
Garlic
1 clove(s), large, peeled
Kale
4 cup(s), very thinly sliced, (remove tough ribs and stems before slicing)
Table salt
⅛ tsp(s)
Black pepper
¼ tsp(s), freshly ground, plus more for serving
Raw egg
2 large
Avocado
½ medium, peeled, pitted, and sliced
Lemon
½ wedge(s), (2 wedges)
Sea salt
⅛ tsp(s), flaky variety, for serving