28 Apr Pesto Breakfast Salad
Posted at 11:09h
in >15 Minutes, All Recipes, Breakfast, Irish, Mains, Pre Workout Breakfast, Pre Workout Meal, Quick & Easy, Salad
Pesto Breakfast Salad
Whose says salad is just for lunch? This breakfast salad is the ultimate brekkie!RISE 21 Day Challenge Recipe: This recipe will make enough for breakfast on Sunday.
Servings: 1
Calories: 473kcal
Ingredients
- 30 g mixed lettuce leaves
- ¼ red onion finely chopped
- 25 g roasted red pepper jar is fine, chopped
- 2.5 g pumpkin seed 1 tsp
- 15 g green pesto 1 tbsp
- 5 ml rapeseed oil 1 tsp
- 2 rashers rind removed
- ¼ avocado sliced
- 1 egg
- sea salt
- black pepper freshly ground
Instructions
- In a bowl, combine the mixed salad leaves, red onion, roasted red pepper and pumpkin seed. Add the green pesto and mix well. Set aside.
- Heat the oil in a pan. Add the rashers to the pan and cook for 1-2 minutes per side. Chop the rasher up and add it to salad bowl.
- Slice and add avocado.
- Crack your egg into a small bowl. Bring a pot of water (at least 5 cm deep) to a simmer. Stir the water to create a gentle whirlpool. Tip the egg into the pot.
- Cook for 3-4 minutes or until the white is set (cook for longer if you like well cooked eggs). Lift the egg out with a slotted spoon and drain on kitchen paper.
- Top your breakfast salad with the poached egg and season well.
Notes
- This is a pre workout breakfast.
- To make this a post workout breakfast, add a portion of sourdough toast or a slice of wholemeal brown bread.
- To make this vegetarian – omit the rashers.
Nutrition
Calories: 473kcal | Carbohydrates: 12g | Protein: 15g | Fat: 42g | Fiber: 4g