Breakfast Salad Recipe with Eggs, Crispy Prosciutto and Lentils
This hearty gluten-free breakfast salad with lentils, jammy eggs, prosciutto, herby potato “croutons,” and tender greens is a savory, filling meal that works any time of day.
Servings: 6
Ingredients
- 1 cup black lentils or French green lentils, rinsed
- 1 (3-ounce package) prosciutto (6 slices)
- 6 large eggs
- 1 cup cherry tomatoes, halved
- 6 cups baby kale, beet greens, spinach, and swiss chard
- Toast, to serve (optional)
Red Wine Vinaigrette
- 1 shallot, minced
- 1 small clove garlic, minced
- 1/4 cup red or white wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
Air Fryer Potato “Croutons”
- 1 pound russet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly-ground black pepper
Instructions
- Cook the lentils. Fill a medium saucepan with water and bring to a boil over high heat. When the water is boiling, Add the rinsed lentils and a big pinch of salt. Turn the heat to medium-low. Simmer until the lentils are tender, about 13 to 15 minutes.
- Crisp the prosciutto. Preheat the oven or air fryer to 400°F. Lay the prosciutto slices in the air fryer. Bake until fat begins to turn golden and the meat is dark and crisp, about 3 to 5 minutes. Transfer the prosciutto to paper towels to drain. Set aside the air fryer basket.
- Mix the vinaigrette. While the lentils simmer, combine the shallot, wine vinegar, and Dijon mustard in a large bowl. Add a large pinch of salt (about 1/2 teaspoon) and a few grinds of black pepper. Whisk to combine. Stream in the olive oil, whisking constantly, until emulsified.
- Dress the lentils. Once tender, drain the lentils through a fine mesh sieve. Transfer them to a bowl and stir in about half the vinaigrette. Stir to coat them in the dressing. Set aside to cool.
- Make potato croutons. Meanwhile, add potatoes to a large bowl. Drizzle them with olive oil and sprinkle them with oregano, paprika, garlic powder, salt and pepper.Toss to coat. Spread potatoes in a single layer in the air fryer basket and cook, tossing occasionally, until crisped and browned, about 15 minutes.
- Cook the eggs. Rinse the saucepan, fill it halfway with water, and return it to the stove over high heat. Once at a rolling boil, gently lower in the eggs using a slotted spoon. Boil the eggs for 7 minutes and 30 seconds. Meanwhile, prepare an ice bath by filling a bowl halfway with water and ice cubes. After the time has elapsed, use the slotted spoon to transfer the eggs into the ice bath. After 3 minutes, gently peel each egg, taking care not to puncture them. Set them aside.
- Combine. Add the tomatoes and salad greens to a large bowl. Break the prosciutto into bite-sized pieces and add it. Add the lentils and potatoes and drizzle with remaining vinaigrette. Toss gently to combine. Divide the mixture among plates. Top each salad with a halved egg and serve with toast on the side.
Notes
Nutrition
Calories: 459.5kcal | Carbohydrates: 37.1g | Protein: 16.7g | Fat: 27.8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 18.3g | Trans Fat: 0.02g | Cholesterol: 163.8mg | Sodium: 491.6mg | Potassium: 853.9mg | Fiber: 12.4g | Sugar: 2.5g | Vitamin A: 2643.3IU | Vitamin C: 31.6mg | Calcium: 121mg | Iron: 4.9mg
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