Ruby's Diner's breakfast salad


"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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You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2017

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