RECIPE: Breakfast Salad

  • RECIPE: Breakfast Salad

RECIPE: Breakfast Salad

All prices are in NZ Dollars and include GST


(serves 4)


This salad with Iceberg lettuce, crispy bacon, avocado, poached eggs and Parmesan is my absolute favourite summer brunch dish.  I began loving it after eating a version of it at Bambina, a café in Ponsonby, Auckland.  If you prefer dress the salad with simple olive oil and balsamic dressing rather than Caesar dressing.




300g (12) rashers rindless middle bacon (grilled till crispy)

1 small-medium Iceberg lettuce (outer leaves discarded, torn into chunky bite-sized pieces)

4 handfuls rocket leaves

4 tomatoes (quartered) or 8 cherry tomatoes (halved)

1/2 recipe Caesar Dressing (CC)

8 large eggs (poached)

1 avocado  (stone removed, peeled and cut into quarters)

80g Parmesan cheese (shaved)

1/2  tsp flaky sea salt

1/4 tsp freshly ground black pepper




  • Cut or break 8 rashers grilled bacon into chunky pieces. Reserve remaining 4 rashers whole.


  • Into a large bowl place lettuce, rocket, tomatoes and chopped bacon. Toss together.


  • Divide lettuce mixture between 4 pasta-style bowls. Drizzle each serve with 1 tbsp Caesar Dressing.


  • Top with two poached eggs.


  • Cut each quarter avocado into two or three and place beside eggs. Drizzle each serve with another tbsp Caesar Dressing.


  • Divide shaved Parmesan among serves, scattering on top of eggs. Top each serving with a bacon rasher and season with salt and pepper.  Serve immediately.






To poach eggs:  Use freshest eggs possible preferably free range or organic.  Over a high heat bring a large pan of hot water to a rolling boil and then reduce heat to simmer.  When water is simmering break egg on the firm edge of a bench close to the pan and pour egg into pan.   Repeat with remaining eggs but do not overcrowd the pan.  When whites are cooked and yolks are firmish but still runny remove from pan using a fish slice.