top of page
  • fromjudyskitchen

Baked Kale with Prosciutto and Egg

I love, love, love kale! Funny thing is - I didn't discover my love for kale until just a few years ago. Who knew there were other delicious greens besides boring romaine lettuce?!

Other than the toppings, the second most important factor for me when it comes to salad is texture. While I don't mind adding veggies to my meals, I find eating a salad as an entree incredibly intolerable at times. It's not really appetizing when your greens are soggy and just sitting in a plain, typical dressing (like ranch or thousand island). This is why I really like the following recipe. It's savory, it's crunchy, and it's creamy. There's enough going on to entertain my taste buds. I would recommend this for breakfast, lunch, or even dinner!

Baked Kale with Prosciutto and Egg

Prep Time: 5 min

Cook Time: 30 min

Servings: 1

Salad Ingredients:

  • 3 slices of prosciutto

  • ~3 cups kale

  • 2 tbsp olive oil

  • 1 egg


  • 3 tbsp yogurt (I opted for dairy-free "cashew-yurt")

  • 1/4 tsp fresh lemon juice

  • Sea salt (to taste)

  • Red chili flakes (for garnish)


  • Preheat oven to 375 degrees F.

  • Place a wire rack over a baking tray. Spread out kale on the rack and drizzle over with ~1 tbsp olive oil. Scrunch the kale with your hands so it gets evenly covered in the oil.

  • In a separate baking tray, line with parchment paper and spread out prosciutto slices.

  • Place both baking trays into the oven in the middle oven rack. Bake the kale for about 7-9 minutes (or until crispy) and remove from oven. Leave the prosciutto in longer, for a total of 15-17 minutes (or until crispy) and remove from oven.

  • While waiting the kale and prosciutto to bake, start the dressing by mixing the yogurt, lemon juice and sea salt. Adjust lemon juice and sea salt to taste.

  • In a small frying pan, heat up remaining olive oil on medium high. Once hot, carefully crack an egg. Fry and remove from pan once edges are crisp and yolk is cooked.

  • Spread the yogurt dressing over serving plate, then add the kale. Crumble up the crispy prosciutto into small pieces and add over the kale. Finally, add the fried egg and garnish with red chili flakes.


bottom of page