As someone who prefers savoury foods to sweet, traditional breakfasts don’t appeal to me. Therefore, you can always find me enjoying some type of savoury breakfast. One of my favourite ways to satisfy my need of having something savoury is by eating a breakfast salad! Truthfully, a breakfast salad is just a salad eaten at breakfast time, but this particular recipe includes soft-boiled eggs, which makes this salad even more breakfast appropriate.

Easy breakfast salad recipe for anyone!

MAKES 4 | TAKES 10 MINUTES

INGREDIENTS

  • »  4 eggs
  • »  8 cups lacinato kale, chopped intobite-sized pieces
  • »  1⁄4 cup olive oil
  • »  2 Tbsp apple cider vinegar
  • »  4 tsp whole grain mustard
  • »  1 cup grape or cherry tomatoes, cutinto quarters
  • »  2 Tbsp finely chopped chives
  • »  4 tsp hemp seeds
  • »  4 tsp sunflower seeds
  • »  2 tsp sesame seeds
  • »  1 avocado, quartered and slicedlength wise
  • »  Crushed red chili flakes, for garnish
  • »  Sea salt and freshly ground blackpepper, to taste

DIRECTIONS

Bring a small pot of water to a boil. Gently place eggs into boiling water with a slotted spoon, turn heat down to maintain a gentle boil and cook eggs for seven minutes. Transfer eggs into a bowl of ice water and let cool.

Meanwhile, prepare the salad by placing the kale into a mixing bowl. Add olive oil, apple cider vinegar and whole grain mustard. Massage the dressing into the kale, ensuring each piece of kale is coated with dressing and softened.

Place kale into each of the four salad bowls.

Next, top each bowl with tomatoes and toss kale and tomatoes together. Then garnish with chives, hemp seeds, sunflower seeds and sesame seeds.

Top with 1⁄4 sliced avocado and two peeled egg halves.

Finish by lightly garnishing each bowl with crushed red chili flakes. Serve.

Nutrition information per serving: Calories 390; Fat 30g; Carbohydrates 20g; Protein 12g

More recipe inspiration: How about some oat milk with that? Try this easy home-made oat milk recipe!

Author: Meg Doll is a holistic nutrition professional, recipe developer, self-love advocate and future author of her upcoming book, Keto Freedom. As an eating disorder survivor, Meg is passionate about supporting other women in nourishing their bodies with real food and their minds with loving thoughts so they can live a life of freedom.

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