Fresh & Naked Breakfast Salad

Serves: 2

If you’re not an early riser, this could be just the thing to start the day with, but it’s also a great brunch or supper dish. The real secret to a lovely runny egg yolk is to have a very fresh free range egg to begin with. Get the water boiling, and then add the eggs and cook for exactly 6 minutes. Remove the pan from the heat, lift the eggs from the pan with a slotted spoon and then plunge them into a bowl of cool water. As soon as they are cool enough to handle, peel them, cut them in half,  and serve.

Make it today with Fresh & Naked Unwashed Wild Rocket!

Serves: 2


  • 2 large free range eggs
  • 100g pancetta
  • A little olive oil
  • 2 thick slices bread cubed
  • 4 large tomatoes sliced
  • 1 small tin cannellini beans
  • 1 bag fresh & naked BIG Mix Little Leaves, washed and dried
  • Dressing
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 4 tablespoons olive oil


    1. Cook the eggs
    2. in boiling water for 6 minutes as described above, peel and keep whole.
    3. Place the pancetta
    4. in a non stick frying pan over a high heat and cook for a few minutes until the bacon is beginning to colour, add a little olive oil if necessary to make a covering of oil in the pan, this will depend on the amount of fat in the pancetta.
    5. Add the bread cubes
    6. and cook shaking the pan to turn the bread until the croutons are crispy and golden brown.
    7. Arrange the tomatoes around the edge of 2 breakfast plates, pile the salad in the centre then sprinkle the beans over.
    8. Cut the eggs
    9. in half and arrange on top of the salad
    10. Place the dressing ingredients in a screw top jar and give it a good shake
    11. Place the frying pan containing the  bacon and bread cubes on high heat then pour in the dressing allow to boil then pour over the salad and serve immediately.

    share this recipe: