Ruby's Diner's breakfast salad

Name: Ruby's Diner breakfast salad
Total time: 20 min
Yield: Serves 4

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.

Mar 16, 2017 1:00pm

Serves 4
15 mins preparation
5 mins cooking plus chilling

"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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Ingredients

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

Method

Main

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.