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Brunch is one of humankind’s greatest gifts to ourselves. But it’s also easy to overdo it and wind up eating a massive pile of waffles that you might regret later. Taylor Farms has a more moderated approach to Brunch, with a meal that gives you fresh ingredients, a fantastic mix of savory flavors, and some additional protein to start your day off right–even if it’s almost noon.

What can I substitute for the prosciutto?

Prosciutto is a delicate, thinly-sliced, cured ham with a unique taste and wonderful texture, If you don’t have prosciutto on hand, you could replace it with other protein-rich additions to your Brunch salad—like crispy bacon slices, bacon bits, pancetta, capicola, or even salami. While bacon would give you a nice smoky bite, using slices of pancetta, capicola, or salami will be closest to prosciutto because they’re chilled, they’re nice and chewy, and you won’t have to cook them before your meal. Score!

Prosciutto, pancetta, capicola, and salami are all cured meats made from pork, offering a salty and sometimes spicy kick to foods. Slice these thin (or chop them if you prefer), and serve with salad, on sandwiches, and on antipasto platters.





  1. Fry the egg(s) to your liking.
  2. Assemble the Organic Ultimate  Everything Chopped Salad Kit and separate into bowls or wide plates (one package contains 6 servings).
  3. Top the Everything Salads with folded slices of prosciutto and one fried egg each. Serve immediately with salt and pepper. 

The Great Egg Debate

There are four main ways to fry an egg, and everyone seems to have a preference. It  comes down to two things: how runny you like the yolk and how crispy you like the edges.

How do you like your yolks? 

  1. Sunny-Side Up Eggs

Sunny-Side Up means that you don’t flip the egg over in the pan; it remains with the yolk facing up, aka, the sunny side up. You can fry an egg like this just until the whites are cooked and opaque, or you can leave it in the pan a few more minutes and the underside will cook more, producing a darker color and making the yolk stiffer. If you’re terrified of flipping an egg over, this is your best bet.

(Pro tip: if you want the yolk to develop a nice white layer over it but stay runny, put a lid on the pan for a minute or two. This will trap in moisture and heat to cook the egg from the top as well as the bottom.)

  1. Over-Easy Eggs

Get the spatula out! When the whites become opaque, gently loosen the edges of the cooked egg, get under there with the flipper, and quickly but gently flip the egg. Over-easy means that the yolk cooks a bit, but remains runny. Cook for approximately 30-60 seconds after the flip.

  1. Over-Medium Eggs

Similar to over-easy, you’re going to flip the fried egg but let it cook another minute so the yolk can get a slight firmness to it. 

  1. Over-Hard Eggs

You guessed it, over-hard means that the yolk will be cooked until firm, usually about 3 minutes after you’ve flipped it. This is your chance to get those crispy edges to your fried egg, too!

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