Breakfast salad with poached egg and kale pesto
Get your 5+ a day in your first meal with this delightfully colourful breakfast salad! Served with poached eggs and our tasty kale pesto, this truly is a breakfast of champions.
- 25 mins preparation
- Serves 2
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Ingredients
- 3/4 cup firmly packed baby leaves (see tip)
- 100 g Brussels sprouts, thinly shaved
- 1 cup sprout mix
- 1 carrot, cut into matchsticks
- 2 tbsp toasted sunflower seeds
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp avocado oil
- 1 tsp raw honey
- 4 eggs
- 1 tbsp white vinegar
- 1/2 medium avocado, thinly sliced
Kale pesto
- 1/3 cup dry-roasted almonds
- 1/3 cup roasted cashews
- 2 small garlic cloves
- 2 cups baby kale, coarsely chopped
- 1/2 cup extra virgin olive oil
- 1 1/2 tbsp apple cider vinegar
- 1/4 cup finely grated parmesan
Method
- 1To 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.)
- 2Place 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.
- 3To 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.
- 4Divide salad between serving bowls, then top with eggs and avocado. Spoon pesto on eggs and drizzle with the remaining oil.
Notes
We used a baby leaf micro herb mix of sorrel, parsley, coriander and radish.
