Photo of Egg and prosciutto breakfast bowls by WW

Egg and prosciutto breakfast bowls

6
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
2
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Cherry tomato

8 individual

Prosciutto fat trimmed

2 slice(s), cut into thin strips

Garlic

1 clove(s), crushed

Kale

4 cup(s), (270g), thinly sliced, (remove tough ribs and stems before slicing)

White wine vinegar

1 tsp

Egg(s)

2 medium

Avocado

½ medium, peeled, sliced

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Heat 1 teaspoon of oil in a large nonstick frying pan over medium heat. Add tomatoes and cook for 4 minutes, shaking pan occasionally, until beginning to soften. Push tomatoes to one side of pan and add prosciutto. Cook for 3 minutes, turning until prosciutto is crisp and tomatoes are very soft. Remove and set aside.
  2. Pour remaining oil into pan and return to medium heat. Add garlic and cook for 30 seconds. Stir in kale, 1 tablespoon water and season with salt and pepper. Cook, stirring occasionally, for 4 minutes or until kale is wilted and tender but still bright green. Remove garlic. Set kale aside.
  3. Meanwhile, bring a deep frying pan of water to a simmer and add the vinegar. Carefully break 1 egg into a cup, then slide egg into water. Repeat with remaining egg. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft. Remove eggs with a slotted spoon and drain on paper towel.
  4. Reheat prosciutto, tomatoes, and kale if necessary and divide evenly between 2 bowls. Arrange avocado evenly on top and squeeze lemon wedge over each. Place poached egg on each serving and sprinkle with sea salt and pepper.

Notes

TIP: Drizzle remaining avocado half with lemon juice and store, covered in the fridge for up to 3 days.