AT A GLANCE
"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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|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.|