Breakfast Salad

Kick start your 5-a-day in the morning with this healthy Breakfast Salad. This is a great breakfast if you struggle to eat first thing as you can take it to work and eat at your desk.

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Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 17 minutes
Serves 1

Nutritional Info (per portion)

Energy 306 kcal
Protein 16.6g
Fat 18.6g
of which saturates 3.9g
Carbohydrate 16.7g
of which sugars 3.1g
Fibre 2.5g
Salt 1g
  • Breakfast Salad


  • 100g salad potatoes, cut into chunks
  • 1 medium egg
  • 25g smoked ham, diced
  • ½ tbsp rapeseed oil
  • 1 tsp basil pesto
  • 25g watercress
  • 50g cherry tomatoes, halved

How to make it

  1. Place the potatoes in a small saucepan and cover with water, bring to the boil and cook for 6 minutes, add the egg to the pan and continue to cook for 6 minutes. Drain and cool under cold water. Peel the egg.
  2. Meanwhile, whisk the oil, pesto and seasoning in a large bowl and toss in the potatoes, add the ham, watercress and tomatoes and toss to evenly coat.
  3. Place on a plate and top with the halved egg. Serve with crusty bread.

Great for using up leftover cooked potatoes and for an on-the-go breakfast served in a portable plastic container. Try using grilled bacon to replace the ham or sun dried tomato pesto instead of basil.