Chef's Recipes

Ruby's Diner's breakfast salad

Start your day on a refreshing note with the nourishment of Ruby's Diner breakfast salad with poached eggs, avocado, kale, broccolli and other healthy herbs.

  • 15 mins preparation
  • 5 mins cooking plus chilling
  • Serves 4
  • Print
"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 broccoli, thick stems trimmed, discarded (200gm)
  • 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 coarsely chopped roasted almonds


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.