Warm Breakfast Salad Recipe
Photo by Jen Rich

Warm Breakfast Salad


Salad for breakfast may appear a rather strange idea, but this nutrient-packed dish is a super start to the day and provides those all-important vegetables first thing. The protein from the egg and feta (if using) will help to keep blood sugars balanced and hunger at bay during the morning which helps to reduce snacking.

Some people find raw kale hard to digest, so cook it through gently first if you prefer. I do this by placing the chopped, washed leaves in a sieve, and pouring boiling water over to wilt it slightly. You can of course swap the vegetables for any that you prefer. I often use baby leaf spinach instead of kale, red peppers instead of tomatoes, or courgettes instead of mushrooms. It’s a very forgiving recipe.

  • 1 medium egg
  • 2 tsp olive oil
  • 1 small clove garlic, finely chopped
  • A handful chestnut mushrooms (or variety of your choice), sliced
  • 2 large handfuls kale, tough stalks removed and leaves roughly chopped
  • A handful cherry tomatoes, quartered
  • ½ avocado, sliced
  • 1 heaped tsp toasted seeds
  • 1 tbsp crumbled feta (optional)

Bring a small pan of water to a rolling boil then cook the egg for 6 minutes. Plunge into cold water then peel the shell.

Heat the olive oil in a frying pan over a medium heat then add the garlic, stirring frequently until soft but not coloured. Add the mushrooms and stir to coat in the garlicky oil. Sauté for 3-4 minutes, stirring frequently, until golden and fully cooked.

Tip the mushrooms onto plate then add the kale to the pan, no need to clean it, add a splash of water and cover with a lid. Cook until tender then add the mushrooms back in to the pan to warm through. Season with salt and pepper to taste.

Tip onto a serving plate and top with the cherry tomatoes, avocado, toasted seeds and feta, if using.


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