Breakfast Salad and Fried Egg

Breakfast Salad and Fried Egg

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eggs and breakfast salad

Serves: 1

Preparation Time: 10 minutes


  • 1 egg
  • 1/2 bunch asparagus, diced into 1cm cubes
  • 50 g spinach leaves
  • 50 g cherry tomatoes, quartered
  • 1/2 teaspoon olive oil
  • 1/4 avocado, diced
  • 15 g feta cheese (optional)
  • 1 tablespoon pine nuts (toasted if desired) or chia seeds
  • 1/2 lemon, juiced
  • 1 small piece dark rye toast


  1. Heat a non-stick frying pan over medium heat, add oil and fry egg. Set aside.
  2. Stir-fry the asparagus until softened. (approximately 3-4 minutes)
  3. In a serving bowl add asparagus, spinach, tomatoes, avocado and feta cheese
  4. Squeeze lemon over the salad, season well and toss to combine.
  5. Serve topped with fried egg and pine nuts or chia seeds or over dark rye toast if desired.