Breakfast Sprout Salad with Poached Egg

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March 13, 2017

Serves 4


2 tsp cumin seeds

2 tsp fennel seeds

1/4 tsp dried chilli flakes

1 betroot, grated

2 carrots, grated

1 fennel bulb

1/2 bunch of chives, chopped

1/2 bunch of dill, chopped

1/4 bunch of coriander, leaves picked

1/4 bunch of flat leave parsley, leaves picked

1/4 bunch of mint, leaves torn

2 cup mixed sprouts

juice of one lemon

1/3 cup extra virgin olive oil

2 tsp white vinegar

4 eggs


1Lightly crush the cumin, fennel seeds and chili flakes in a mortar and pestle.

2Place the grated vegetables, herbs, sprouts, lemon juice and oil in a large bowl. Season with salt and pepper and toss to combine.

3To poach the egg/s, bring a saucepan of water to the boil over a high heat. Add the white vinegar. Turn the heat down to low so that you can see small bubbles. Use a large spoon to stir the water so that you can see a whirlpool.

4Working with one egg at a time, crack each egg into a small bowl then add it to the whirlpool.

5Cook for 2-3 minutes for a soft yolk or until you're happy.

6Use a slotted spoon to transfer eggs to a paper towel lined plate to drain.

7Divide the breakfast sprout salad among 4 bowls. Top each with an egg then season with the spices.


1If you don't wish to make a spice mix, you can use a good quality dukka.