Breakfast salad
This simple breakfast salad tastes fresh and bright, with apple, eggs, radishes and salad leaves
SERVES
1
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
1 Irish apple, cored and cut into thin slivers
4-6 small breakfast radishes, sliced thinly
mixed garden leaves (rocket, nasturtiums, mizuna etc.)
120ml extra virgin olive oil
3 tbsp apple cider vinegar
juice of ½ lemon
sea salt
black pepper
2 eggs
Method
Make the dressing by whisking together the oil, vinegar and lemon juice, seasoning generously with sea salt and freshly cracked black pepper.
Place the leaves (washed), apple slices and radish slices in a bowl and drizzle over some of the dressing. You want it generously dressed but not soggy or drenched.
Poach the eggs in boiling salted water, drain and gently place on top of the salad. Season the eggs with black pepper and a little salt. I like to garnish with some peppery edible nasturtium flowers.
