Breakfast Salad with Lentils, Eggs, and Crispy Prosciutto

 

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Breakfast Salad with Lentils, Eggs, and Crispy Prosciutto

A breakfast salad can also sound uncommon, but while it combines hearty lentils, flawlessly cooked eggs, and crispy prosciutto, it will become a filling, nutritious, and flavor-packed morning meal. This dish balances protein, fiber, healthy fats, and fresh veggies, making it both pleasing and energizing. It’s best for folks that want a breakfast that maintains them full with out feeling heavy, and it is able to without problems be tailored for busy mornings or leisurely weekend brunches.

Ingredients (Serves 1–2)

For the Salad:

½ cup cooked inexperienced or brown lentils (cooked till tender however nevertheless corporation)

2 massive eggs

2–3 slices prosciutto

1–2 cups sparkling combined veggies (spinach, arugula, or baby kale)

½ small avocado, sliced (elective, provides creaminess and healthy fat)

1 small tomato, diced (for freshness and acidity)

1 tablespoon clean herbs, chopped (parsley, chives, or dill work properly)

For the Dressing:

1 tablespoon extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon lemon juice or apple cider vinegar

Salt and freshly ground black pepper, to taste

Optional Additions:

Crumbled feta, goat cheese, or grated Parmesan

Toasted nuts or seeds for added crunch

Roasted greens like bell peppers or zucchini for extra flavor

Instructions

1. Prepare the Lentils

 If the use of uncooked lentils, rinse ½ cup very well and simmer in water for 20–25 minutes until tender but nevertheless corporation. Avoid overcooking so they keep some texture. Drain properly and let them cool barely. You can cook lentils the night earlier than to shop time in the morning.

2. Cook the Eggs

There are several approaches to prepare dinner eggs for this salad:

Soft-Boiled Eggs: Boil eggs for 6–7 minutes, then switch them to ice water for a couple of minutes to stop cooking. Peel cautiously.

Poached Eggs: Bring water to a gentle simmer, upload a touch of vinegar, crack eggs into the water, and cook dinner for three–four mins until the whites are set but the yolks are still runny.

Fried Eggs (Optional): Lightly fry eggs in a non-stick pan with a small amount of oil or butter until the whites are cooked and yolks are barely runny.

The eggs provide a wealthy, creamy texture and protein that complements the earthy lentils and crisp prosciutto.

3. Crisp the Prosciutto

Heat a non-stick skillet over medium warmth. Place 2–3 slices of prosciutto in the pan and prepare dinner for 2–three minutes in step with facet till crisp. The fat renders slightly, giving a salty, crunchy evaluation to the salad. Remove the prosciutto and drain on paper towels to cast off extra oil.

4. Make the Dressing

In a small bowl, whisk collectively 1 tablespoon olive oil, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice or apple cider vinegar. Add salt and freshly ground black pepper to flavor. Adjust acidity or oil depending on preference. A mild, tangy dressing enhances the earthy lentils and salty prosciutto without overpowering them.

5. Assemble the Salad

In a bowl, layer 1–2 cups of sparkling mixed greens because the base.

Add the cooked lentils calmly over the veggies.

Scatter diced tomato and avocado slices for freshness and creaminess.

Sprinkle the chopped herbs for a burst of aroma and colour.

Carefully slice the eggs in half and place them on top.

Crumble the crispy prosciutto over the salad for a crunchy, savory end.

Drizzle the dressing lightly over the salad.

Serving Suggestions

Serve at once for a heat, enjoyable breakfast.

 

Pair with a slice of crusty bread or whole-grain toast for extra fiber.

Add some roasted veggies or olives for a Mediterranean twist.

For a brunch presentation, you may plate eggs on lentils first and set up vegetables and prosciutto round them for an stylish appearance.

Tips and Variations

Meal Prep Friendly: Cook lentils and tough-boil eggs ahead of time for a fast morning salad. Keep prosciutto separate to hold crispness.

Vegetarian Version: Omit prosciutto and add roasted chickpeas or sautéed mushrooms for crunch and protein.

Flavor Enhancements: Sprinkle smoked paprika or a pinch of chili flakes over the lentils for additonal taste.

Extra Creaminess: Add a dollop of Greek yogurt or a gentle cheese like ricotta on top.

Nutrition Benefits

Lentils: High in fiber and plant-based protein, retaining you complete longer. They also offer iron, folate, and antioxidants.

Eggs: Excellent supply of fantastic protein, wholesome fats, and essential nutrients like B12 and choline.

Prosciutto: Adds protein and savory flavor; carefully, it contributes wholesome fat with out overpowering the salad.

Greens and Vegetables: Provide nutrients, minerals, and fiber.

This salad is properly-balanced, pleasing, and energizing—ideal for a morning meal that keeps you complete until lunch. Its combination of textures—creamy eggs, soft lentils, crisp prosciutto, and clean greens—makes each bite thrilling. It’s additionally quite flexible, allowing substitutions based totally on what’s in your refrigerator.