The great thing about this egg 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.
Avocados are a great source of good-quality fat that have an amazing way of keeping us feeling satiated for longer, meaning that after this breakfast you won’t be reaching for any naughty mid-morning snack.
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped coriander leaves
1 tablespoon sesame seeds
1 tablespoon roughly chopped hazelnuts
1 tablespoon roughly chopped cashew nuts
1 tablespoon roughly chopped almonds
1 tablespoon pumpkin seeds
2 large avocados, roughly chopped
1 small handful of kale, stalks removed and leaves finely chopped
2 tablespoons avocado oil
finely grated zest and juice of 1 lemon
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.
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.
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.
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.
If you feel the need to beef this dish up a little, try adding a slice of one of my amazing gluten-free loaves from the Bakery chapter. Boiled eggs (in the shell) can be stored in the fridge for up to 1 week, so make up a big batch to have on hand for this breakfast, as well as for snacks throughout the day.