Hearty breakfast salad

Serves: 8 Prepare & Cook:


  • 4 tbsp olive oil, plus extra for oiling
  • 4 turkey rashers
  • 5 medium potatoes, peeled and cut into 2.5cm cubes
  • 6 sprigs thyme, leaves picked
  • 650g asparagus, trimmed
  • 3 firm avocados, quartered
  • 40ml white grape vinegar
  • 8 SpinneysFood Free Range Eggs
  • 50g baby spinach
  • 50g pumpkin seeds


  1. Preheat the oven to 200°C, gas mark 6. Oil a baking tray.
  2. Arrange the turkey rashers on the tray and cook for 5-8 minutes until crisp. Leave to cool, then break into crumbs.
  3. Put the potatoes and thyme in a roasting tray with 3 tbsp oil. Season, toss together and roast for 10 minutes, until light golden. Add the asparagus. Cook for a further 10 minutes and keep warm.
  4. Meanwhile, set a griddle pan over a high heat and brush the avocados with the remaining oil. Cook for 30 seconds on each side, until lightly charred. Keep warm.
  5. Bring a large pan of water to the boil. Add the vinegar and reduce to a simmer.
  6. Use a whisk to create a vortex in the water. Gently crack the eggs into the centre, one at a time, and cook for 2-3 minutes until the whites are set but the yolks are still soft.
  7. Mix the baby spinach, pumpkin seeds, potato and asparagus together. Arrange on a platter with the griddled avocado.
  8. Allow your guests to help themselves to the salad, topping each serving with a poached egg and sprinkling generously with the crisp turkey crumbs.

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