Breakfast Salad with Lentils, Eggs, and Crispy Prosciutto

This hearty gluten-free breakfast salad with lentils, jammy eggs, prosciutto, herby potato “croutons,” and tender greens is a savory, filling meal that works any time of day. 

This breakfast salad is inspired by one I used to order on repeat at The Hungry Pigeon, a now-closed Philadelphia restaurant I still think about often. Named for the combination of bacon and egg, I loved the combination of tangy lentils with the jammy egg yolks against tender but sturdy local salad greens. 

I’ve traded the chewy bacon from the original for thin, crisp shards of prosciutto, and swapped the oversized hash brown slab for easy air fryer potatoes to add complex carbs and give it staying power. It’s a lot of cooking for the first thing in the morning, but many of the components can be made ahead and simply assembled. It makes a perfect gluten-free main for a hearty, savory brunch.

Key Ingredients 

• Lentils:  French green or black lentils hold their shape beautifully once cooked, and they absorb the tangy flavor of the vinaigrette while maintaining a pleasantly firm bite.
• Eggs: Jammy eggs add richness and act almost like a sauce when broken open. I prefer a yolk that is thickened, even starting to solidify, rather than a liquid one. For me, 7 minutes and 30 seconds delivered the texture I wanted during testing, but you may prefer your eggs cooked more or less. 
• Prosciutto: Baking prosciutto drives off the moisture so it adds savory, salty flavor and crunch, but is less rich than bacon. I call for crisping it in the air fryer so as not to dirty another dish, since the recipe calls for cooking the potatoes in the air fryer, too. 
• Potatoes: Russet potatoes crisp well in the air fryer and become nicely spiced “croutons” that make the salad feel substantial. Feel free to swap in diced frozen hashbrowns if you like, or skip them for a lower carb option.  
• Salad Greens: I prefer a packaged “power greens” mix or a mix of baby kale, spinach, and Swiss chard. Tender leaf lettuces may wilt quickly alongside the warm eggs and potatoes, so it’s helpful to start with a sturdy salad mix that has some texture. 

How to Make Breakfast Salad

Though all of the components to this breakfast salad are simple, I cooked this recipe more than once to nail the process of what to tackle in what order to make for the most efficient time in the kitchen.
I start with the lentils so they can hang out in the vinaigrette and absorb its flavor. Cooking the potatoes and eggs last, at the same time, helps ensure that both will still be appealingly warm once the salad is assembled and it’s time to eat! Here’s the process I landed on:

• Cook the lentils. Fill a medium saucepan with water and bring to a boil over high heat. When the water is boiling, add 1 cup rinsed black or French green lentils, and a big pinch of salt (about 1/2 teaspoon). Turn the heat to medium-low. Simmer until the lentils are tender, 13 to 15 minutes. 
• Make the Crispy Prosciutto. Preheat the oven or air fryer to 400°F. Lay out 1 (3-ounce) package prosciutto (6 slices) in the air fryer. Bake until its dark and crisp, about 3 to 5 minutes. Transfer the prosciutto to paper towels to drain. Set aside the air fryer basket, but don’t wash it yet. 
• Mix the vinaigrette. While the lentils simmer, combine 1 medium minced shallot, 1 small minced garlic clove, 1/4 cup red or white wine vinegar, and 2 teaspoons Dijon mustard in a bowl. Add a large pinch of salt (about 1/2 teaspoon) and a few grinds of black pepper. Whisk to combine. Stream in 1/2 cup extra virgin olive oil, whisking constantly, until emulsified. 
• Dress the lentils. Once tender, drain the lentils through a fine mesh sieve. Transfer them to a bowl and stir in about half the vinaigrette. Stir to coat them in the dressing. Set aside to cool. 
• Make potato croutons. Meanwhile, add 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes, to a large bowl. Drizzle them with 2 tablespoons extra virgin olive oil and sprinkle with 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Toss to coat. Spread potatoes in a single layer in the air fryer basket and cook, tossing occasionally, until crisped and browned, about 15 minutes. 
• Make the jammy eggs. Rinse the saucepan, fill it halfway with water, and return it to the stove over high heat. Once at a rolling boil, gently lower in 4 large eggs using a slotted spoon. Boil the eggs for 7 minutes and 30 seconds. Meanwhile, prepare an ice bath by filling a bowl halfway with water and ice cubes. Once cooked, use a slotted spoon to transfer the eggs into the ice bath. After a few minutes, gently peel each egg. Set aside. 
• Combine. Add 1 cup halved cherry tomatoes and about 4 cups salad greens (baby kale, beet greens, spinach, and swiss chard) to a large bowl. Break the prosciutto into bite-sized pieces and add it. Add the lentils and potatoes, and drizzle with the remaining vinaigrette. Toss gently to combine. Divide the mixture among the plates. Top each salad with a halved egg. 

Tips

• Dress lentils while warm: This allows them to soak up flavor from the vinaigrette, seasoning them from the inside out.
• Watch that prosciutto: Keep a close eye—prosciutto goes from perfect to burnt fast, especially in an air fryer.
• Cook potatoes in a single layer: Crowding leads to steaming instead of crisping. Toss once or twice for even browning. If your air fryer is small, feel free to halve the quantities for the potatoes and cook a smaller amount. No air fryer? You can roast them in the oven instead.
• Give the eggs an ice bath: This stops cooking immediately and makes peeling easier, which matters when you want clean halves.

Make it Your Own

• Make it vegetarian: Skip the prosciutto and add curls of shaved Pecorino Romano or Parmesan, or crumbled feta for a salty, savory bite. Seared halloumi would also be delicious. 
• Swap the lentils: Swap the lentils for drained and rinsed canned chickpeas or beans. If you warm them up a bit before adding the vinaigrette, they’ll absorb its flavors better!
• Change the greens: Use arugula for a more peppery flavor. Radicchio or frisée would also be tasty. 
• Try a different protein: Replace the crispy prosciutto with smoked trout, hot-smoked salmon, or gravlax. Still breakfast, but with a different vibe! 
• Add more veg: Sliced cucumber, quartered radishes or hakurei turnips, or marinated artichoke hearts would all fit in well! Have some leftover roasted root vegetables? Their sweet flavor would make them a welcome addition to this salad instead of or in addition to the potatoes. 

What to Serve with Breakfast Salad

• Add toast: The cafe where I first had this breakfast salad served it with a generous slab of sourdough toast, cut on the bias and tucked into the rim of the wide bowl. While I wouldn’t say it’s essential, I do think it makes for a nice addition, especially with the egg. Try it with our 100% whole wheat sandwich bread or a toasted slice of olive bread.
• Add a beverage: Hot coffee, a mimosa, or a glass of crisp chenin blanc would all be a great match for this salad. I think it would be equally good with a sweet and earthy beet juice.
• Finish with something sweet: If you are serving these at brunch, a muffin or another sweet bake would be a nice addition to the table. Try these healthy blueberry muffins, or light and lemony Spanish magdalenas.

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Breakfast Salad Recipe with Eggs, Crispy Prosciutto and Lentils

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This hearty gluten-free breakfast salad with lentils, jammy eggs, prosciutto, herby potato “croutons,” and tender greens is a savory, filling meal that works any time of day. 

Course Breakfast, brunch, Dinner, Lunch

Cuisine American/Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Calories 459.5kcal

Author Emily Teel

Ingredients

• 1 cup black lentils or French green lentils, rinsed
• 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)

Red Wine Vinaigrette

• 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

Air Fryer Potato “Croutons”

• 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

Instructions

• Cook the lentils. Fill a medium saucepan with water and bring to a boil over high heat. When the water is boiling, Add the rinsed lentils and a big pinch of salt. Turn the heat to medium-low. Simmer until the lentils are tender, about 13 to 15 minutes.
• Crisp the prosciutto. Preheat the oven or air fryer to 400°F. Lay the prosciutto slices in the air fryer. Bake until fat begins to turn golden and the meat is dark and crisp, about 3 to 5 minutes. Transfer the prosciutto to paper towels to drain. Set aside the air fryer basket.
• Mix the vinaigrette. While the lentils simmer, combine the shallot, wine vinegar, and Dijon mustard in a large bowl. Add a large pinch of salt (about 1/2 teaspoon) and a few grinds of black pepper. Whisk to combine. Stream in the olive oil, whisking constantly, until emulsified.
• Dress the lentils. Once tender, drain the lentils through a fine mesh sieve. Transfer them to a bowl and stir in about half the vinaigrette. Stir to coat them in the dressing. Set aside to cool.
• Make potato croutons. Meanwhile, add potatoes to a large bowl. Drizzle them with olive oil and sprinkle them with oregano, paprika, garlic powder, salt and pepper.Toss to coat. Spread potatoes in a single layer in the air fryer basket and cook, tossing occasionally, until crisped and browned, about 15 minutes.
• Cook the eggs. Rinse the saucepan, fill it halfway with water, and return it to the stove over high heat. Once at a rolling boil, gently lower in the eggs using a slotted spoon. Boil the eggs for 7 minutes and 30 seconds. Meanwhile, prepare an ice bath by filling a bowl halfway with water and ice cubes. After the time has elapsed, use the slotted spoon to transfer the eggs into the ice bath. After 3 minutes, gently peel each egg, taking care not to puncture them. Set them aside.
• Combine. Add the tomatoes and salad greens to a large bowl. Break the prosciutto into bite-sized pieces and add it. Add the lentils and potatoes and drizzle with remaining vinaigrette. Toss gently to combine. Divide the mixture among plates. Top each salad with a halved egg and serve with toast on the side.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the lentils, olive oil and spices used in this recipe.

Nutrition

Calories: 459.5kcal | Carbohydrates: 37.1g | Protein: 16.7g | Fat: 27.8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 18.3g | Trans Fat: 0.02g | Cholesterol: 163.8mg | Sodium: 491.6mg | Potassium: 853.9mg | Fiber: 12.4g | Sugar: 2.5g | Vitamin A: 2643.3IU | Vitamin C: 31.6mg | Calcium: 121mg | Iron: 4.9mg

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