Egg Breakfast Salad
Photo by Susan Bell

Egg Breakfast Salad


New ways of enjoying eggs are always welcome at breakfast – I hope you like this salad version as much as I do.

  • 2 large eggs
  • 1 spring onion, finely sliced
  • Zest of ½ a lemon
  • A sprinkling of chopped fresh chives
  • ½ a stick of celery, finely chopped
  • A handful of cherry tomatoes, quartered
  • ¼ of an avocado, peeled and chopped
  • A handful of rocket, rinsed
  • 1 tablespoon of olive oil
  • Sea salt and freshly ground black pepper

Boil the eggs for 6 minutes, then rinse under cold water to stop them cooking. Peel the eggs and finely chop them. You could do this the night before if you know you’ll be busy in the morning.

Put the eggs into a bowl with the spring onion, lemon zest, chives, celery, cherry tomatoes, avocado and rocket. Add the olive oil and salt and pepper, and mix well.

Add it to a slice of toast or eat it as is in a bowl.

This recipe is taken from Nourish and Glow: The 10 Day Plan by Amelia Freer. Published by Michael Joseph in 2017.

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