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 :)
See Also:
- Simple Prosciutto Toast
- Prosciutto Pasta Recipe
- Air Fryer Crispy Prosciutto (Upcoming)
My breakfast plate was made of:
- crispy prosciutto
- poached egg on toast
- salad mix with lemon-olive oil dressing
- cherry tomatoes
- avocado
STEP-BY-STEP PHOTOS (Crispy Prosciutto, Poached Egg & Avocado Salad)
1. Crispy Prosciutto
This was my packet of prosciutto di Parma (aka Parma ham). Parma ham can be eaten raw but in this recipe, I am going to enjoy it cooked – crisp to perfection to be precise.
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.
Crispy Prosciutto, Poached Egg & Avocado Salad Recipe
Use whole wheat bread to make this salad keto-friendly.
You can also crumble the crispy prosciutto to sprinkle over the salad, instead of serving it whole, if desired.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 4 slices prosciutto di Parma (Parma ham)
- 2 servings salad mix washed & spun dry
- 2 poached eggs pre-cooked; see cooking note below
- 2 garlic bread toast pre-cooked; see cooking note below
- 1 avocado halved, pitted and sliced
- 4 cherry tomatoes halved
- 2 lemon wedges
- freshly cracked black pepper
- dried parsley flakes
(A) Lemon-Olive Oil Dressing
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp lemon juice
- pinch of salt to taste
Directions:
- Make crispy prosciutto. Arrange the prosciutto slices one layer in the air fryer rack. Bake at 200°C (392°F) for 3 minutes, check on the prosciutto and separate them if the slices are stuck together. Then continue air frying at 240°C (464°F) for 2 minutes to crisp it up. Alternatively, you can also use the oven (preheated 200°C for 6-8 minutes) or crisp it up with some olive oil on the stove. Set aside.
- Make dressing. Combine (A) in a small saucer, whisk to mix well. Separate to two servings.
- Plate and serve. Line 2 serving plates with salad leaves. Top each plate with poached egg & a slice of crispy prosciutto on garlic toast, half avocado, 4 halved cherry tomatoes and a lemon wedge. Serve each plate with a lemon-olive oil dressing. Garnish with black pepper and parsley.
Cooking Note(s):
- Making poached eggs. Boil a small pot water with 1 tbsp of vinegar until the water is constantly making small bubbles but never boiling, about 90°C /194°F. Break each egg into a ramekin, making sure the yolk is not broken. Swirl the water with a spoon to create a vortex and add the egg into the middle of the whirlpool to cook for 3 minutes. If you are making more than 1 egg, there is no need to swirl the water – just slip them one-by-one gently into the water. Remove with a slotted spoon and its done.
- Making quick garlic bread toast. On both sides of a slice of thickly sliced baguette or artisan bread, sprinkle garlic powder and spread butter. Heat a pan on medium heat and toast the bread on both sides until lightly golden.