1 tbsp coconut oil or butter
4 eggs
1 large avocado, peeled and stoned
juice of 1 lemon
50g rocket
100g cherry tomatoes, cut in half
2 tsp chopped chives
2 tbsp good-quality pesto or leftover pesto mint

Beautiful Breakfast Salad


Breakfast salads are one of my favourite ways to start the day. I love mixing up my morning routine every now and then, and this dish helps me do just that.
I prefer to fry my eggs in coconut oil; not only does it have a higher smoking point than regular oils but it also doesn’t denature with heat. It makes the eggs super crispy, too!

Heat the oil or butter in a frying pan over a high heat for 1 minute. Crack in the eggs, spaced apart, put a lid on the pan and cook for
1–2 minutes until the yolks are runny – or cook for a little longer if you prefer your eggs well done.

Slice the avocado and toss with the lemon juice. Arrange the rocket, tomatoes and avocado on a plate and top with the fried eggs.

Scatter over the chopped chives and drizzle over the pesto to finish.