Name: Ruby’s Diner’s breakfast salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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

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.

Serves 4

Prep

15M

Cook

Total

20M

“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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones