Ruby's Diner's breakfast salad

AT A GLANCE

  • Serves 4 people

"I'd like to know how to make the delicious breakfast salad from Ruby's Diner in Waverley, please."

Monique Bishop, Double Bay, NSW

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  • ½ small head (200gm) broccoli, thick stems trimmed, discarded
  • 2 cups (firmly packed) torn kale or baby kale
  • 1 tbsp lemon juice, plus extra to taste
  • 1½ tbsp mild-flavoured extra-virgin olive oil, plus extra to taste
  • 1½ avocados diced into 2cm chunks
  • 2 tbsp coarsely chopped mint
  • 2 tbsp coarsely chopped dill
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 2 spring onions, trimmed, thinly sliced
  • 4 very fresh eggs
  • 200 gm goat’s curd or marinated feta
  • 60 gm (⅓ cup) coarsely chopped roasted almonds
01   Cut broccoli into florets and thinly slice on a mandolin. Place in a bowl of iced water to crisp (8-10 minutes), then drain well.
02   Combine kale, lemon juice and olive oil in a large bowl, season to taste and rub kale until it begins to soften (1-2 minutes). Add broccoli, avocado, herbs and spring onion, and toss to combine, then check seasoning and adjust with extra lemon juice and olive oil, and toss again.
03   Bring a large saucepan of salted water to a simmer, then reduce heat to low. Carefully break an egg into a bowl. Swirl water to create a whirlpool, then slip egg into water. Poach until white is set but yolk is still runny (2-3 minutes). Remove with a slotted spoon, drain well and repeat with remaining eggs.
04   Spread a quarter of the goat’s curd or feta in the base of shallow serving bowls and pile salad on top. Top with warm poached eggs, scatter with almonds, drizzle with a little extra olive oil, season to taste and serve.

Topics:

RECIPE, KALE, BREAKFAST, AVOCADOS, SALAD RECIPES, BROCCOLI, ALMONDS, FARE EXCHANGE, HEALTHY

Recipe:

RUBY'S DINER

Photography:

JOHN PAUL URIZAR

Styling:

AIMEE JONES

FEATURED IN

Feb 2017

Feb 2017

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