QUICK BREAKFAST SALAD
Yes, we did use the words 'breakfast' and 'salad' together
A breakfast salad recipe by Madeleine Shaw
Breakfast salads are one of my favourite ways to start the day, writes 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
Heat the oil or butter in a frying pan over a high heat for 1 minute. 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.
Slice the avocado and toss with the lemon juice. Arrange the rocket, tomatoes and avocado on a plate and top with the fried eggs.
Scatter over the chopped chives and drizzle over the pesto to finish.
:: Taken from Madeleine's new book, Ready, Steady, Glow