Let’s start with a note of practicality: this recipe has been designed for two servings. That’s because there’s no chance my kids are eating a salad for breakfast. Nevertheless, there’s room for flexibility here. Should your breakfast needs require a more substantial serving, increase the quantity of eggs, or even introduce crispy bacon to the mix.

I double the croutons and keep them for a few meals, so it’s worth the step. Though this recipe may involve a few steps, the payoff is considerable. It’s versatile enough to be used for a leisurely Sunday-morning breakfast but also possesses the charm to impress an impromptu visitor.

Serves: 2

Ingredients

  • 300 g cherry tomatoes
  • 1 tbs extra-virgin olive oil
  • Sea salt and pepper
  • Aleppo or red pepper flakes
  • 2 cups / 275g torn bread
  • Extra-virgin olive oil
  • 2 large eggs
  • 2 cups / 40g baby kale
  • 1 avocado, sliced

For the vinaigrette

  • 2 tbs extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbs zhoug sauce or harissa paste
  • 2 tbs orange juice
  • 1 tsp agave nectar or honey
  • Salt and pepper
  • Crumbled goat cheese, optional
  • Hemp seeds, optional

Method

  1. Preheat the oven to 200°C. Line a rimmed baking sheet with parchment (baking) paper.
  2. Halve the tomatoes. Toss them in the oil, salt, pepper, and Aleppo pepper. Tip them onto the baking sheet and roast for 20 minutes.
  3. Toss the bread pieces with some olive oil and season with salt and pepper. Spread them on another baking sheet and toast for 12 minutes until dry and crisp on the edges. Remove and set aside.
  4. Bring a pot of water to a gentle boil and prepare a small bowl of ice water. Gently add your two eggs and cook them for exactly 6½ minutes (or 7½ if you like a firm yolk) then drop them in the bowl of ice water. After 5 minutes, peel the eggs and gently split them in half.
  5. While the eggs cook, assemble your salad. Whisk all the dressing ingredients together in a large bowl. Toss the greens with the dressing and divide into two bowls. Top with a handful of croutons, roasted tomatoes, and avocado slices, place an egg on top, and sprinkle with cheese and hemp seeds, if using.

MAKE AHEAD

Roast the tomatoes. You can also bake your croutons a day in advance.

This is an edited extract from Around Our Table by Sara Forte Published by Hardie Grant Books

© Prevention Australia
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