Breakfast salad

So simple and so delicious. Sarah Bowman provides breakfast ideas that will get your engine purring in the morning

  • 30 mins cooking
  • Serves 6
  • Print


  • 50 gram butter
  • 4 tablespoon olive oil
  • 6 small handfuls of leftover boiled potatoes or use cooked, small new potatoes like jersey bennes, cut into bite-sized pieces
  • 6 organic free-range eggs
  • sea salt
Mustard Vinaigrette
  • 1 tablespoon dijon mustard
  • 1/3 cup olive oil
  • 1 lemon, juice
  • 6 small handfuls of peppery leaves, (i used mizuna, rocket, and nasturtium leaves from my garden – but a bag of rocket or watercress would work well)


Breakfast salad
  • 1
    Heat butter and oil in a large frying pan, add potatoes and cook over a moderate heat for 15-20 minutes or until crisp and golden. Stir only occasionally
  • 2
    While the potatoes are cooking, heat water to poach the eggs
  • 3
    Place all of the vinaigrette ingredients in a small jar and shake to combine. Use as much as you need to lightly dress the salad leaves.
  • 4
    Poach eggs (see note below) and assemble individual plates. Place a spoonful of fried potatoes on each, top with dressed leaves and nestle a poached egg on top. Season with sea salt and cracked black pepper and serve at once


To poach eggs, add 1 tbsp white vinegar to simmering water, give it a swirl then slip in the eggs one at a time. I break each egg into a cup first then slip it gently into the water

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