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French Breakfast Radish, Prosciutto and Egg Breakfast Salad on Baby Kale

Who says salad can’t be for breakfast? This French Breakfast Radish, Prosciutto and Egg Breakfast Salad on Baby Kale recipe is perfect for starting the day.

In the past week I’ve interviewed one author who fell into writing for children, sending off a manuscript just to see what would happen, and another who wrote and submitted novels for 17 years before signing her first book deal — which was quickly followed by another and a third in the works.

The stories couldn’t be more different, but both were inspiring. Good things happened. People who never expected to write for kids get published — and so do those who’ve dreamed of that first book since they were teenagers.

These are the stories that I love to tell, and the reason I persist in writing about books regularly. The stories of first-time authors have nuances — different mixes of talents, passions, dreams and drives. Breaking into writing is as much part of their stories as their writing processes and inspirations. But that’s not to say veteran authors aren’t inspiring as well — their experience provides its own wealth of knowledge to be shared. There’s so much to be learned from them as well.

As an editor, my job is to edit what other people write, making sure their stories are fully formed and anticipating the questions others might have. It’s fun and interesting and demanding and fulfilling. But writing is a passion of mine and one that tests my creativity and organizational skills. So I do it as often as I can — whether it’s writing about authors and their books or my food columns or this blog.

And maybe someday my creative pursuits into fiction will make me one of those authors being interviewed by someone passionate about books. Who knows?

That same creativity also informs the recipes I come up with and the meals I eat. Salad, for instance, is something that I believe is perfect for just about any meal or snack. Like a good book, a good salad can be so incredibly satisfying.

This particular salad is intended for breakfast.

It starts with a bed of baby kale. Baby kale is fresh at my local farmers’ market right now and it’s a lovely thing — tender, small leaves with a pleasant earthiness. That’s topped with salty prosciutto, thin slices of lightly peppery French breakfast radishes and red onions, bright red peppers and tomatoes and sharp Romano cheese. And then it’s finished off with an egg over easy. Season it lightly with a little salt and pepper.

That’s the piece d’resistance. When you cut into the runny, bright yellow yolk, it coats the salad with a warm, rich creaminess that’s just delightful. It’s a perfect harmony of flavors and textures, and just right for starting the day with.

Our farmers’ market is a lovely thing. From meats to eggs, cheeses to breads and all the veggies you can imagine, you can practically make this entire salad with a single trip there. I love shopping locally. How about you?

Psst! This post is part of my Weekend Farmers’ Market Blogging movement. Learn more about it here and check out the first recap here.

Yield: 1 serving

French Breakfast Radish, Prosciutto and Egg Breakfast Salad on Baby Kale

French Breakfast Radish, Prosciutto and Egg Breakfast Salad on Baby Kale
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 to 1 1/2 cups baby kale
  • 4 french breakfast radishes, thinly sliced
  • a handful of cherry or grape tomatoes, quartered
  • 1/4 cup small diced red pepper
  • 2 ultra-thin slices red onion, quartered
  • 2 slices prosciutto, torn into bite-size pieces
  • a few shavings of Romano cheese
  • a little olive oil
  • 1 large egg
  • salt and pepper, to taste


  1. In a salad bowl or other shallow bowl, arrange the baby kale, radishes, tomatoes, red pepper, red onion, prosciutto and cheese.
  2. In a small frying pan, cook the egg over medium heat in a little olive oil, flipping once, until cooked to over easy.
  3. Slice the cooked egg on top of the salad. Season with salt and pepper, as desiredBreak the yolk with your fork and cut the white into bite sized pieces. Mix together. Dig in and enjoy.


Monday 12th of June 2017

Those radishes look phenomenal.

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