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

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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


  • 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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