Crispy Prosciutto, Poached Egg & Avocado Salad
This crispy prosciutto, poached egg & avocado salad was put together using ingredients I had in the fridge -leftover garlic toast and prosciutto, an avocado and a new batch of eggs (I read that new eggs are most ideal for poached eggs). It was an enjoyable guilt-free breakfast after my morning run :)
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My breakfast plate was made of:
- crispy prosciutto
- poached egg on toast
- salad mix with lemon-olive oil dressing
- cherry tomatoes
STEP-BY-STEP PHOTOS (Crispy Prosciutto, Poached Egg & Avocado Salad)
1. Crispy Prosciutto
I air-fried 2 slices of prosciutto for about 5 minutes to make them super crispy. An air fryer is ideal if you only need to crisp a few slices. Otherwise, an oven or stove top might be more efficient.
2. Quick Garlic Toast
I had leftover garlic toast from my simple prosciutto toast, so I simply reheated them in the air fryer.
3. Poached Egg
As for the poached egg, I have yet to perfect it (you can see the odd shape) as I am still learning. Mine isn’t the prettiest poached egg but I love the runny yolk and affordability of making it at home!
I boiled water with 1 tbsp of vinegar in a small pot until the water is constantly bubbling gently but never boiling. Swirl the water with a spoon to create a vortex and drop the egg into the whirlpool to cook for 3 minutes. Remove with a slotted spoon and its done.
4. Lemon-Olive Oil Dressing
This is a simple and healthy 1-minute dressing with only olive oil, lemon juice and salt.
5. Assemble & Serve
Line serving plate with salad leaves. Place crispy prosciutto and poached egg on a slice of garlic toast. Top the salad with avocado, cherry tomatoes, lemon wedge, and lemon-olive oil dressing.