Breakfast Salad Recipe with Eggs, Crispy Prosciutto and Lentils
View original ↗
The Mediterranean Dish · by Emily Teel★ 5.0 (5)

Breakfast Salad Recipe with Eggs, Crispy Prosciutto and Lentils

NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 41%
CARBS 33G28% OF CAL
13G FIBER0G ADDED0G INTRINSIC17G OTHER3G TOTAL SUGAR
FAT 30G57% OF CAL
5G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad with lentils, jammy eggs, crispy prosciutto, herbed potatoes, and kale in vinaigrette. Savory and filling, works for any meal.

mainmediterraneansaladeggsbeansdairy freegluten free
View the full recipe on The Mediterranean Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 cup black lentils
  • 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))
  • 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
  • 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
PREP
5M
SODIUM
738MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.