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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.

Serves 2


  • 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


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