I used to have this for lunch but now have it for breakfast/brunch. A Breakfast Salad sets you up for the entire day. It is such an easy recipe and quick to prepare that I actually make this while getting ready for work. This main dish contains potatoes, eggs and ham. Add a subtle basil pesto and a few tomatoes and you have a refreshing dish
Breakfast Salad
A refreshing way to start the day. The name does give it away being egg, ham, potatoes and salad. This is so filling I don’t need lunch and survive until dinner.
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Servings: 1 person
Calories: 256kcal
Ingredients
- 100 g salad potatoes cut into chunks
- 1 medium eggs
- 25 g smoked ham diced
- 1/2 tbsp rapeseed oil
- 1 tsp basil pesto
- 25 g watercress
- 50 g Cherry Tomatoes halved
- salt to taste
- ground pepper to taste
Instructions
- Place the potatoes in a small saucepan and cover with water, bring to the boil and cook for 6 minutes, add the egg to the pan and continue to cook for 6 minutes.100 g salad potatoes, 1 medium eggs
- Drain and cool under cold water. Peel the egg.
- Meanwhile, whisk the oil, pesto in a large bowl and toss in the potatoes, add the ham, watercress and tomatoes and toss to evenly coat.25 g smoked ham, 1/2 tbsp rapeseed oil, 1 tsp basil pesto, 25 g watercress, 50 g Cherry Tomatoes
- Taste and then season with salt and pepper.salt, ground pepper
- Place on a plate and top with the halved egg.
- Serve with crusty bread.
Notes
Produced with kind permission of AHDB
Nutrition
Calories: 256kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 722mg | Potassium: 742mg | Fiber: 2g | Sugar: 4g