Breakfast Salad

Seeking a nutritious breakfast option? Try our super-fresh breakfast salad, using locally sourced produce from Spinneys
Breakfast Salad
ITP Images
Breakfast Salad
November 19, 2018
Preparation Time 10 minutes
Cooking Time 10 minutes
Serves 2

PHOTO BY Efraim Evidor
RECIPE BY Mart Leisegang
FOOD STYLING BY Mart Leisegang


4 spinneysFOOD Eggs
50g spinneysFOOD Mixed Leaves
1 spinneysFOOD Organic Beef Tomato, quartered
25g spinneysFOOD Organic Cherry tomatoes, or Tamatim Tasties tomatoes
1 spinneysFOOD Organic Cucumber, cut into sticks
4 tbsp cream cheese
Juice of 1 lemon
2 tbsp olive oil + extra for drizzling
spinneyFOOD Salt, as needed
spinneysFOOD Black Pepper, as needed
50g spinneysFOOD Luxury Mixed Nuts, chopped
spinneysFOOD Micro Greens, as needed


  • 1

    Bring a pot of salted water to the boil, reduce to a simmer and place the eggs in the water. Cook for 5-6 minutes then remove eggs and set aside

  • 2

    Arrange the leaves, tomatoes and cucumber on two plates

  • 3

    In a small bowl, mix the cream cheese with the lemon juice and olive oil and season

  • 4

    Place a spoonful of the cream cheese in the middle of each plate

  • 5

    Peel the eggs and divide between the two plates. Top with the chopped mixed nuts and drizzle with olive oil

  • 6

    Garnish with micro greens



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