egg and potato breakfast salad
I eat this egg and potato breakfast salad because it keeps me full, focused and energised all mornings - even on busy days.
It’s make ahead, balanced and requires zero thinking at 7am. Start your day with clarity, not chaos.
egg and potato breakfast salad
Ingredients
serves 1
2 eggs - hard boiled and peeled
1 medium sized potato, no need to peel, cut into cubes - boiled until fork tender and left to cool
1 tbsp dairy free yoghurt
1 tsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp olive oil
sea salt to season
chunk of cucumber cut into cubes
1 tomato sliced into cubes
pinch of dried oregano and sea salt to season
handful of salad leaves - I used rocket
chopped chives and chive flower to serve (optional)
Add the eggs to a bowl and mash them down with a fork.
Add the potatoes to the egg
Mix together the yoghurt, dijon mustard, apple cider vinegar and olive oil until combined. Season with a pinch of sea salt.
Add this dressing to the egg and potato and mix well
Add the egg and potato salad to your plate
Add the cucumber
Add the tomato and season them with a pinch of sea salt and dried oregano
Add the salad leaves
Add chopped chives over the egg and top with a chive flower (if using)
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