RECIPE

Brunch salad

Serves: Serves 2
Prep: 10 minutes
Cooks In: 10 minutes

Brunch salad

For many people, weekend brunch means bacon, eggs and toast. There’s nothing wrong with these foods, it’s just that (most of the time) they’re eaten in a big, heavy, fatty meal that doesn’t do much for your arteries, waistline or how you feel afterwards.

What if there was a way you could have bacon, eggs and toast in a healthy delicious way that made you feel good afterwards? Well here it is, my Brunch salad – it’s like a cross between a Caesar salad, and bacon and eggs on toast, and is one awesome way to start the weekend!

To make gluten-free – use gluten-free bread/toast

To make dairy-free – omit yoghurt in dressing and just use a bit more mayo

 

Ingredients

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Brunch salad

  • Portobello mushrooms 2 large or 4 smaller
  • tomatoes 2 large or 4 smaller, cut in half
  • streaky bacon 4-5 rashers
  • extra-virgin olive oil 1 tablespoon
  • balsamic vinegar 1 tablespoon
  • thyme leaves 2 teaspoons chopped
  • free-range eggs 2-4 (depending on if you want 1 or 2 eggs each)
  • wholegrain toast bread 2 pieces
  • avocado ½ firm ripe, cut in half, peeled
  • baby Cos lettuce leaves of 1, cut in half

Dressing

  • garlic 1 small clove, minced
  • parsley 2-3 tablespoons finely chopped
  • mayonnaise 1 tablespoon
  • natural unsweetened yoghurt 2 tablespoons
  • extra-virgin olive oil 1 tablespoon
  • lemon juice of ½

Method

Preheat oven grill to high. Bring a full kettle to the boil.

 

  1. Place mushrooms (gill side up), tomatoes (cut side up), and bacon in a large baking dish or oven tray. Mix extra-virgin olive oil, balsamic vinegar and thyme together and spoon over mushrooms and tomatoes. Season mushrooms and tomatoes with salt and pepper. Grill for about 10 minutes or until bacon is crispy and mushrooms are soft.

 

  1. Meanwhile, mix all dressing ingredients together and set aside.

 

  1. Pour boiling water into a fry pan on medium heat. Carefully crack eggs into simmering water and poach for about 2 minutes or until whites are just set but yolks are still runny. Pop bread in the toaster.

 

  1. Arrange Cos lettuce on serving plates and dress with half of the creamy dressing. Top with an avocado quarter, cooked mushroom(s), tomato(es) and bacon. Remove poached eggs from water with a slotted spoon and place on top of salad. Butter toast and cut into cubes, scatter over the salad, and dress with remaining creamy dressing. Season with salt and freshly ground black pepper. Brunch is served!
Nutritional Information Per Serving
Kilojoules
2832
Calories
668
Carbs
18.1 g
Sugar
7.4 g
Total Fat
54.5 g
Protein
26 g

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