Australian Camelina Kale & Egg Breakfast Salad

Get creative and kick your start your morning the healthy way.  Packed with superfoods Australian Camelina Oil, kale and eggs, this dish is high in omega 3 and protein and is sure to satisfy your taste buds. So simple yet so deliciously tasty. A must try breakfast that is definitely not same old same old boring throw together. 

 

Serves: 3-4   |  Prep Time: 15 minutes    Cooking Time: 30 minutes

 

Ingredients

Potatoes

1 pound fingerling potatoes (or any small variety)

2 cloves garlic, minced

2 tablespoons Australian Camelina oil

½ teaspoon salt

 

Dressing

3 tablespoons Australian Camelina oil

2 tablespoons sherry vinegar

½ teaspoon ground mustard

¼ teaspoon salt

¼ teaspoon black pepper

 

Salad

4 cups shredded kale

3 to 4 jammy eggs (Boiling water for six minutes then transfer to ice bath)

¼ cup breadcrumbs

chili flakes

 

Method

 

Heat the oven to 200˚C.

Quarter the fingerling potatoes and place on a sheet tray along with the minced garlic. Drizzle with camelina oil and salt then toss until the potatoes are well coated. Roast until the potatoes are tender and starting to brown, around 30 minutes.

Combine the dressing in a small jar and shake until well combined.

Place the kale in a bowl and drizzle with the dressing. Let rest until the potatoes are done.

Once the potatoes are done and still slightly warm, assemble the salad.

Add the potatoes to the kale along with half the breadcrumbs. Toss to combine.

Place the eggs on top and sprinkle with remaining breadcrumbs and chili flakes as desired.

 

NOTES

Original recipe from Naturally Ella