Breakfast Salad with Lentils, Eggs, and Crispy Prosciutto
Start your morning off right with this vibrant breakfast salad that combines nutritious lentils, soft-boiled eggs, and crispy prosciutto. Each bite offers a delightful crunch paired with the freshness of spinach and juicy cherry tomatoes. This dish not only elevates your brunch game but also serves as a satisfying meal any day of the week. Perfect for impressing guests or enjoying solo, this salad is versatile and easy to make.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking, Boiling
- Cuisine: American
Ingredients
Scale
- 2 cups baby spinach
- 1 cup cooked green or brown lentils
- 2 large eggs
- 4 slices crispy prosciutto
- 1 cup halved cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook the lentils: Rinse and boil 1 cup of lentils in 3 cups of water for 20-25 minutes until tender. Drain and set aside.
- Crisp the prosciutto: Preheat oven to 400°F (200°C). Bake prosciutto on a lined baking sheet for about 10 minutes until crispy.
- Boil the eggs: Boil eggs in water for 9-10 minutes for hard-boiled; then transfer to ice water to cool before peeling.
- Combine ingredients: In a bowl, toss spinach, lentils, cherry tomatoes, olive oil, lemon juice, salt, and pepper until mixed well.
- Assemble: Slice boiled eggs in half and place atop the salad along with crispy prosciutto.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 186mg
Keywords: Substitute quinoa for lentils for a gluten-free option. Add seasonal vegetables like asparagus or bell peppers for extra flavor. Store leftovers in an airtight container in the fridge for up to three days.