Who says you can’t have salad for breakfast? With this warm weather, I’m craving lighter, fresher meals. Whether you have it as is or on a slice of your favourite whole grain toast, this plate of healthy green goodness totally hits the spot——and helps you get your veggies up for the day!

Makes two serves, each containing approximately 526 calories, 25g protein, 43g fat, and 5g carbohydrates.

What You’ll Need

2-4 large eggs
50g marinated goat cheese, drained
8-10 broccolini stalks, trimmed
100g snow peas, trimmed and halved
2-3 large kale leaves, stalks removed and finely shredded
1/2 avocado, cubed
large handful roasted almonds, roughly chopped
1 bird’s eye chilli, finely sliced
juice of 1 lemon
2 tsp extra virgin olive oil
1 clove garlic, crushed
sea salt and black pepper, to taste
fresh chives, finely chopped, to serve

Method

Place the shredded kale in a mixing bowl and pour over half the lemon juice. Use your hands to massage the kale——this will soften it a bit——before placing to one side.

Bring a small saucepan of water to the boil, and gently lower your eggs into it. Cook for 5-6 minutes, then drain and run eggs under cool water.

Meanwhile, in a heavy-based frying pan or skillet (I like cast iron) heat the olive oil over a medium-high heat. Tilt the pan to ensure its evenly coated, then leave to get nice and hot. Add the garlic and cook for 30 seconds. Then add the broccolini and cook for three minutes. Next, add your snow peas. Continue to stir as this cooks, until the vegetables are lightly charred. This will likely only take another 2-3 minutes.

Turn off the heat, and add the kale. Use a wooden spoon or spatula to combine well, and allow the residual heat to wilt the kale slightly.

Pour all your greens into a bowl, add the remaining lemon juice, season with salt and pepper, and toss to combine.

Transfer the salad to two plates and top with avocado, goat cheese, chilli, and almonds. Top with the peeled eggs, and sprinkle over chives prior to serving.

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