Beautiful Breakfast Salad
Beautiful Breakfast Salad

Beautiful Breakfast Salad

Thursday, 31st March 2016

Breakfast salads are one of my favourite ways to start the day. By Madeleine Shaw
I love mixing up my morning routine every now and then, and this dish helps me do just that. I prefer to fry my eggs in coconut oil; not only does it have a higher smoking point than regular oils but it also doesn’t denature with heat. It makes the eggs super crispy, too! 

  • 1 tbsp coconut oil or butter
  • 4 eggs
  • 1 large avocado, peeled and stoned
  • juice of 1 lemon
  • 50g rocket
  • 100g cherry tomatoes, cut in half
  • 2 tsp chopped chives
  • 2 tbsp good-quality pesto or leftover pesto mint 

1. Heat the oil or butter in a frying pan over a high heat for 1 minute.

2. Crack in the eggs, spaced apart, put a lid on the pan and cook for 1–2 minutes until the yolks are runny – or cook for a little longer if you prefer your eggs well done.

3. Slice the avocado and toss with the lemon juice. Arrange the rocket, tomatoes and avocado on a plate and top with the fried eggs.

4. Scatter over the chopped chives and drizzle over the pesto to finish.

Image is from Madeleine Shaw's READY, STEADY, GLOW! Photography: Martin Poole, Ellis Parrinder 


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