Name: Breakfast salad with poached eggs and kale pesto
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1½ cups (45g) firmly packed baby leaves (see tip); 200 grams brussels sprouts, shaved; 2 cups (300g) crunch combo sprout mix; 1 medium carrot (120g), cut into matchsticks; ¼ cup (35g) sunflower seeds, toasted; ¼ cup (60ml) apple cider vinegar; 2½ tablespoons avocado oil; 2 teaspoons honey; 8 eggs; 1 medium avocado; Kale pesto; ⅓ cup (55g) roasted almonds; ⅓ cup (50g) roasted cashews; 2 small cloves garlic, peeled; 2 cups (80g) baby kale leaves, chopped caorsely; ½ cup (125ml) extra virgin olive oil; 1½ tablespoons apple cider vinegar; ¼ cup (20g) finely grated parmesan

Ingredients

1½ cups (45g) firmly packed baby leaves (see tip)

200 grams brussels sprouts, shaved

2 cups (300g) crunch combo sprout mix

1 medium carrot (120g), cut into matchsticks

¼ cup (35g) sunflower seeds, toasted

¼ cup (60ml) apple cider vinegar

2½ tablespoons avocado oil

2 teaspoons honey

8 eggs

1 medium avocado

Kale pesto

⅓ cup (55g) roasted almonds

⅓ cup (50g) roasted cashews

2 small cloves garlic, peeled

2 cups (80g) baby kale leaves, chopped caorsely

½ cup (125ml) extra virgin olive oil

1½ tablespoons apple cider vinegar

¼ cup (20g) finely grated parmesan

Method

1.Make kale pesto.

2.Place baby leaves, brussels sprouts, sprout mix, carrot and seeds in a bowl; toss to combine. Whisk vinegar, 1 tablespoon of the oil and the honey in a small bowl; season to taste. Add dressing to salad; toss to coat.

3.Half-fill a large frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan. Repeat with another 3 eggs; return water to boil. Cover pan; turn off heat. Stand fo r4 minutes or until a light film of egg white sets over the yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on a paper-towel-lined plate briefly to blot up any poaching liquid. Repeat poaching with remaining eggs.

4.Divide salad among bowls; top with avocado and eggs; spoon pesto over. Drizzle with remaining oil.

Kale pesto

5.Pulse nuts and garlic in a food processor until coarsely chopped. Add kale, oil and vinegar; pulse to a fine paste. Add parmesan, season; pulse until just combined. Makes 1¼ cups.

We used a baby leaf micro herb mix of sorrel, parsley, coriander (cilantro) and radish.

Leftover pesto can be covered with a thin layer of oil in an
airtight container, then refrigerated for up to 1 week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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