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Egg and prosciutto breakfast bowls

Egg and prosciutto breakfast bowls

Total Time
30 min
15 min
15 min


Olive oil

2 tsp

Cherry tomatoes

8 individual

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

1 tsp


2 medium


½ medium, peeled, sliced


1 medium, cut into wedges


  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.


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