I know I should eat more salad, but I don’t. It’s not that it’s hard to make, or bad tasting, but I usually feel like it comes between me and what I really want – my entree. I realize that one way around this is to make the salad the entree.
The idea of a breakfast salad is yet another excuse to lightly fry an egg and serve it over colorful things that can absorb its goodness. I made this breakfast salad for a weekend lunch, tossing ripe tomatoes with avocado, prosciutto, basil, olive oil, salt and pepper and Parm-Reg cheese. I finished it with an egg fried over easy, and more seasonings on top.
Need a recipe? No you don’t:
Breakfast Salad
Layer together:
- Handful chopped tomatoes
- Half avocado, sliced
- 3 thin slices prosciutto di parma
- 1 T torn basil leaves
Then drizzle with EVOO and sprinkle with S&P and grated Parmesan cheese. Toss lightly so as not to break up the avocado. Top with a fried, or poached, egg. Voila!
Happy Easter, friends! xoxo
Seasoned to Taste 
No vinegar? Maybe with the egg you don’t need it. Lovely dish!
The tomatoes provided a little acidity, but a dash of vinegary hot sauce wouldn’t hurt!
Wow! I love this idea! I have a hard time liking breakfast food and I think this is something I will definitely enjoy. Thanks!
Yay, I hope you enjoy!
This was fantastic – great mix of flavors, even without an egg (we just did tomatoes, basil, avocado, prosciutto, black pepper, olive oil). I could even eat this without the prosciutto, I think; the avocado lends enough rich/fatty flavor. Tomorrow, will try it w/egg.
Pingback: The Week’s avocado affair | Eating The Week