So, salad isn’t a typical breakfast food but if you have a little time in the morning and feel like eating something that will be satisfying and filling but not heavy, this is a great brekky option!
I’m not gonna lie, the majority of the time I’m a quick bowl of muesli and yoghurt kinda girl. But when my mornings aren’t rushed I do love to put a bit more effort into my breakfast. This might mean oats porridge and berries, simple eggs on toast or an omelette.
The other day I wanted to venture out of my comfort zone, so I decided to try a ‘big breakfast’ inspired salad. It felt good to get some greens in so early and still kept me full till late morning.
I would hardly call this a recipe, as it’s so simple and you don’t need specific measurements. But I will tell you how I get perfect boiled eggs!
Perfect Boiled Eggs
I start with room temperature eggs – a consistent starting point helps with the timing, to get the eggs just the way you like them.
If you keep your eggs in the fridge, just fill a bowl with warm water from the tap and sit the eggs in there until they’ve reached room temperature. You may need to replace the warm water a couple of times as it cools.
Meanwhile get a pot of water on the boil, using a medium high heat on the stove.
Once the eggs are at room temperature and the water on the stove is boiling, add the eggs quickly but gently into the pot. As you do, set your timer.
I’ve shown eggs cooked for 5, 6 and 7 minutes as a guide. I like mine cooked for 6 minutes – slightly firm yolks, with a ‘jammy’ centre. If you prefer a really runny yolk, cook boil your eggs for just 4 minutes.
As a guide…
- 4 minutes – a typical runny egg, silky yolks but the whites are firm
- 5 minutes – a runny egg, but the edges of the yolks may just be starting to firm a little.
- 6 minutes – the yolks will be slightly firm but still jammy in the centre.
- 7 minutes – the yolks are firm but still maintain quite a bit of moisture.
- 8 minutes – yolks are completely firm and will have turned pale yellow throughout.
When the timer goes off, remove the eggs from the pot and put them straight into a bowl of cold water to stop the cooking process. Once the eggs have cooled, peel the shells off and you should have perfect eggs, cooked just the way you like them.
Now for the salad…
Like I said, this isn’t a full on recipe. For one serving, I used a big handful of fresh spinach, a quarter of an avocado, about half a punnet of grape tomatoes and two pieces of shortcut bacon and one boiled egg.
I cooked the bacon in the oven – much less mess and fuss than cooking it on the stove top, but you could do either. Pop the bacon on a pan with baking paper and cook in the oven for about 20 minutes at 200 degrees.
While the bacon is cooking in the oven, boil one or two eggs on the stove as I’ve described above.
Then simply assemble all the ingredients into a bowl, season with salt and pepper and enjoy!