Egg and prosciutto breakfast bowls
Prosciutto fat trimmed
2 slice(s), cut into thin strips
1 clove(s), crushed
4 cup(s), (270g), thinly sliced, (remove tough ribs and stems before slicing)
White wine vinegar
½ medium, peeled, sliced
1 medium, cut into wedges
- 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.
- 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.
- 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.
- 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.