Breakfast salad with poached egg and kale pesto

To make the Kale pesto, pulse nuts and garlic in a food processor until coarsely chopped. Add kale, oil and vinegar, pulsing to a fine paste. Add parmesan, season with sea salt and cracked pepper, then pulse until just combined. (Makes 1¼ cups.)

Place baby leaves, Brussels sprouts, sprout mix, carrot and seeds in a medium bowl, tossing to combine. Whisk cider vinegar, 1 tablespoon of the oil and honey in a small bowl. Season to taste. Add dressing to salad, tossing to combine.

To poach eggs, half-fill a large, deep frying pan with water, add white vinegar, then bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water, then slide egg into whirlpool. Repeat with 3 more eggs. Cook eggs for 3 minutes or until whites are set and the yolks are runny. Remove eggs with a slotted spoon and drain on a paper towel-lined plate.

Divide salad between serving bowls, then top with eggs and avocado. Spoon pesto on eggs and drizzle with the remaining oil.