It’s no secret that I’m a breakfast person. Whether it’s eggs, smashed avo, pancakes, Acai, smoothies, quinoa/chia pudding, French toast, waffles or granola, no type of food makes me more excited than breakfast food. A few years ago, I’d have scoffed at the suggestion of eating leafy greens for breakfast. A bowl of kale and spinach for my wake up call? No thanks, I needed to be eased into my veggie intake for the day. I didn’t see fibrous leaves fitting into my precious morning meal ritual unless they were blended into microscopic particles and masked by fruit in a smoothie.
That all changed during my first visit to Byron Bay’s Bayleaf cafe, my now go-to brunch spot when I’m in town. It was around 1pm on a Saturday arvo and I’d had a big one at the Beach Hotel the night before, so I was feeling a little rusty. Given the circumstances, I’d usually go for something a little heartier like smashed avo with poachies and slow cooked ham hock *drool*, but I decided that if there was one place in the world I would channel my soul’s most inner zen, it was Byron. So I took a leap of faith and ordered the Brekky Greens. Annnnnnd I was blown away.
Here’s my take on Bayleaf Cafe’s Brekky Greens. It’s probably not as good as Bayleaf’s anyway, but let’s face it, any meal tastes better when it’s served up to you by a Xavier Rudd/Chris Hemsworth hybrid as you sway to the dreamy notes of an acoustic busker in the distance, looking out at the blue sky over one of Australia’s –and arguably the world’s– coolest seaside locations, but I reckon it tastes pretty awesome. It’s hard to believe that something so honestly healthy can be packed with so much flavour!
Although it’s called a Brekky Greens Bowl, this salad can be enjoyed any time of day. The best thing about it is that because its lightly cooked and warm, you don’t feel like you’re chowing down bland greens – it’s surprisingly hearty! Plus the textures are amazing. Feel free to chop and change this recipe up to suit your preferences; pistachios instead of almonds, quinoa instead of buckwheat, adding green beans and broccolini.
Brekky Greens with Dukkah Eggs
- 1-2 tsp coconut oil
- 3 large handfuls kale, leaves removed from stalk and torn into bite-sized pieces
- 3 spring onions (green part only for low FODMAP), chopped
- 1 large handful baby spinach
- 1/4 cup activated buckwheat grouts
- 1/2 – 1 tsp minced chilli (or 1/2 – 1 medium chilli – remove the seeds if you’re not huge on spice!)
- 1 small handful each fresh mint, coriander and parsley
- 1 organic free range egg
- 1 tbs roasted almonds, chopped (I just throw raw almonds under the grill for a minute or two)
- 1-2 tbs dukkah (available from spice markets, delis and most supermarkets)
- 1/3 lemon
- 1/4 avocado, sliced
- Fill a small saucepan 2/3 of the way and bring to the boil. Reduce to low/medium and add buckwheat grouts. Cook for 10 mins or until soft but still chewy. They should not be mushy. Drain and set aside.
- To soft boil the egg, Place the egg in a saucepan and cover by 1 inch with cold water. Bring to the boil over high heat. Once the water has started boiling, reduce to a simmer (medium heat) and cook for 3 minutes for a creamy yolk or 4.5 minutes for a harder yolk. Using a slotted spoon, remove the egg and run under cold water. Peel under the water and set the egg aside.
- In the meantime, heat the coconut oil in a fry pan over medium heat. Fry the spring onion and chilli for around 2 mins or until fragrant.
- Add the kale and cooked buckwheat. Sauté until the kale begins to wilt, around 2-3 minutes. Add the spinach and fresh herbs and cook for a further minute. Season with Himalayan sea salt.
- Transfer to a serving bowl or plate. Squeeze desired amount of lemon juice over the salad. Slice the egg in half and add to the dish along with the sliced avocado, almonds and extra chilli, if desired. Sprinkle generously with dukkah and serve.