Weekends are just perfect for taking the time to enjoy a breakky that’s new and a bit special. (Just add the paper, a cuppa and some good company.) Hope you enjoy.
5 cups of mixed greens (spinach, kale, red cabbage etc)
¼ red onion, diced
½ punnet small tomatoes, halved
½ cup sunflower seeds (lightly roasted in pan)
4 pieces bacon (cooked & chopped)
1 ripe avocado
4 poached or soft boiled eggs
Salt & pepper
¼ cup olive oil
3 tbs apple cider vinegar
Juice of 1 lemon
(2 pretty generous servings)
In a large bowl combine your greens. Blend onion, tomato, sunflower seeds and chopped up crispy bacon.
Place all of your salad dressing ingredients together in a jar. Put the lid on and shake until the dressing has completely combined. Pour the dressing over your salad and work it into the leaves. Use your hands if necessary. Set the salad aside.
Poach or soft boil your eggs. (six minutes in boiling water tends to be my sweet spot for soft boiled.) Once the eggs are done, serve them on top of your salad with some avocado slices. Enjoy!