Crispy Prosciutto, Poached Egg & Caramelized Onions on a bed of baby spinach AND my favourite Low Carb Broccoli Salad

Another insanely crazy busy day at work; its non-stop.  No time to think; digest, bombarded every second of the day.  Have to admit; I really look forward to dinner... its good therapy to try something new...  or make something you love!  

Love the tastes and textures; who would have thought breakfast would taste so good on a bed of greens vs a piece of toasted crusty bread! 

Crispy prosciutto, poached eggs & caramelized onions on a bed of spinach salad greens

1 t plus 1 T olive oil

1 T unsalted butter

1 large red onion, thinly sliced

1 T honey

4 oz thinly sliced prosciutto, cut into 1 -2 inch pieces

6 cups fresh spinach

¼ c french vinaigrette

4 large eggs, poached

Salt and pepper to taste

In a sauté pan, heat 1 t oil and the butter over medium heat.  Add the onion and cook for 4 minutes, until translucent.  Add the honey and cook over med low heat until golden brown (about 1 min).  Remove from the pan and transfer to a plate to cool.

Heat the remaining T of oil in the same pan over high heat and add the prosciutto pieces.  Cook for about 1 min, then turn and cook the other side until crispy and curly.  Remove to paper towels to drain.

Place the spinach in a large salad bowl.  Add the onion and prosciutto.  Dress with the vinaigrette, toss well and divide among 4 plates.  Placed a poached egg on top of each serving.  Sprinkle with salt & pepper.

French Vinaigrette

2 T minced shallots

1 T Dijon mustard

¼ c red wine vinegar

½ c extra virgin olive oil

Whisk together first four ingredients (I use a measuring cup).  Keep whisking and drizzle in oil until well mixed. 

This can be stored up to 2 days in the fridge.

This broccoli salad is one of my favourites! Making it for tomorrow's lunch.  This salad calls me by name!  It will be sitting on my desk and I always end up munching on it throughout the morning because it is sooo good!  This is similar to salad I buy at Metro; main ingredients all the same (Broccoli, bacon, cheese, red onion).

My Favourite Low Carb Broccoli Salad

Ingredients: 

2 slices bacon

1/2 head fresh broccoli, chopped

1/4 cup and 2 tablespoons sharp Cheddar cheese, shredded

1/8 large red onion, chopped

Bottled Poppy seed dressing 2-3 T per salad (this mades 2)

Preparation:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

2. In a large bowl, combine broccoli, cheese, bacon and onion.

3. Combine dressing with salad. Cover, and refrigerate until ready to serve.