Green Breakfast Salad with Herbed Eggs

The great thing about this dish is that, due to its cold nature, it doesn’t have to be cooked fresh in the morning – it’s perfect made the evening before, ready to be grabbed and eaten on the go.


  • 4 poached eggs
  • 1 tbs finely chopped flat-leaf parsley leaves
  • 1 tbs finely chopped coriander leaves
  • 1 tbs sesame seeds
  • 1 tbs roughly chopped hazelnuts
  • 1 tbs roughly chopped cashew nuts
  • 1 tbs roughly chopped almonds
  • 1 tbs pumpkin seeds
  • 2 large avocados, roughly chopped
  • 1 small handful of kale, stalks removed and leaves finely chopped
  • 2 tbs avocado oil
  • Finely grated zest and juice of 1 lemon


Step 1.
Lower the eggs into a saucepan of boiling water, reduce the heat to a simmer and cook for 3–6 minutes depending on how firm you like them. Drain, then peel off the shells under cold running water. Leave to cool.

Step 2.
Place the parsley, coriander and sesame seeds in a bowl, add the peeled eggs and roll them in the herb mixture to coat them all over. Set aside.

Step 3.
In a separate large bowl, toss together the chopped nuts, pumpkin seeds, avocado and kale until well combined. Dress evenly with the avocado oil and lemon juice, and season with salt and pepper to taste.

Step 4.
Divide the salad between two serving bowls, top with the boiled eggs and garnish with the lemon zest. For extra visual amazingness, cut the boiled eggs in half to allow the yolk to ooze all over the delicious salad before serving.

Serves 2


eat clean luke hines Extract from 
Eat Clean by Luke Hines.
Available now. Published by Pan Macmillan. Go to Booktopia to purchase.