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Egg-and-prosciutto breakfast bowls with tender greens

Egg-and-prosciutto breakfast bowls with tender greens

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Moderate
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 flavor.

Ingredients

Olive oil

2 tsp

Cherry tomatoes

8 medium, halved

Prosciutto

2 slice(s), (about 1 ounce), cut into thin strips

Garlic

1 clove(s), peeled and smashed

Kale

4 cup(s), very thinly sliced , (remove tough ribs and stems before slicing)

Table salt

⅛ tsp

Black pepper

¼ tsp, freshly ground, plus more for serving

Egg

2 large egg(s)

Avocado

½ item(s), peeled, pitted, and sliced

Lemon

½ item(s), medium, (2 wedges)

Sea salt

⅛ tsp, flaky variety, for serving

Instructions

  1. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add tomatoes and cook, shaking pan occasionally, until beginning to soften, about 4 minutes. Push tomatoes to one side of skillet; add prosciutto to other side. Cook until prosciutto is crisp and tomatoes are very soft, about 3 minutes longer. Remove and set aside.
  2. Pour remaining 1 teaspoon oil into skillet and return to medium heat. Add garlic and cook 30 seconds. Stir in kale, salt, pepper, and 1 tablespoon water. Cook, stirring occasionally, until kale is wilted and tender but still bright green, about 4 minutes. Remove garlic. Set kale aside.
  3. While kale is cooking, fill small skillet two-thirds full of water and bring to boil over high heat. Reduce heat so water just simmers. Crack each egg separately into cup, then gently slip each egg into water and cook until whites are set and yolk is barely firm, 3–4 minutes. Remove eggs with slotted spoon and drain on paper towel.
  4. Reheat prosciutto, tomatoes, and kale if necessary and divide evenly between 2 bowls. Arrange avocado evenly on top and squeeze lemon wedge over each. Place poached egg on each serving and sprinkle with flaky sea salt and more pepper.
  5. Serving size: 1 cup kale and prosciutto mix, 1/4 avocado, and 1 egg

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