Why are Australians obsessed with breakfast salads?
This post comes to us from our FP Contributer Miann!
We Australians love breakfast, full of flavor and nutrients and easy-to-digest ingredients. The philosophy behind our favourite meal of the day is largely influenced by our active lifestyle, so light yet filling, flavoursome fresh greens and slow-release energy foods tend to fill our plates and delight our palettes.
If there’s one thing I’m obsessed with, it’s salad for brekkie. Better yet, a salad served warm packed with healthy goodies like grains, roast vegetables and eggs. Which is why I travel 40 minutes north most weekends to enjoy my favourite warm green breakfast salad served up by Elk Espresso on the Gold Coast.
And I’m not the only one obsessed with this dish. When Orlando Bloom was filming on the Gold Coast last year, he visited Elk every day for two weeks straight and ordered the same thing every morning – he even got the recipe from the chef. And here it is for you below.
Elk’s Breakfast Salad
Bunch of kale
Bunch of silverbeet
4 sprigs of asparagus
3 sprigs of broccolini
Some green peas
1/4 cup hazelnuts
1 tub Greek yoghurt
1/4 beetroot juice
Prepare the night before.
Mix Greek yoghurt and beetroot in a bowl.
Lay a clean Chux cloth or cheesecloth and place mixed yoghurt into the center. Tie up the edges into a ball and hang in the fridge suspended over a bowl.
You need only a spoonful for the breakfast, so save the rest for salads, or to spread on loaded sourdough toast for lunch.
Wash all greens and set aside to dry on paper cloth.
Place on a baking tray and toast for a just few minutes so you don’t burn them.
Cut pumpkin into medium cubes, oil up and season – then roast in oven for 20-30mins on 356F /180C.
Lightly blast hazelnuts in a food processor to break down into chunks.
Cut all the greens down into pieces of 1-2 inches long.
Boil water in a pot with a dash of vinegar. Place 2 eggs into the water just before the next step.
In a frying pan on medium heat, place a dash of coconut oil and a few drops of oil in with salt and pepper, and sauté off all the greens (kale, silverbeet, asparagus, broccolini and peas) for a few minutes until they begin to wilt. Then add cooked pumpkin into pan and douse with salt and pepper.
Place the greens and pumpkin in your favourite bowl and top with poached eggs, toasted almonds and a generous dollop of lebna. Garnish with sprigs of watercress and enjoy!
Follow Elk Espresso on Instagram for more delicious dishes and incredible coffee!
More posts from Miann here.