Fridge Friend recipes
Egg and Salad Brunch Board with Cherry Tomatoes and Dressing recipe
A fresh, colourful brunch board built around softly cooked eggs, crisp leaves and juicy cherry tomatoes, finished with a simple savoury dressing. Light but satisfying, it works well for a leisurely breakfast or an easy lunch.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 120g Mixed Leaf Salad
- 150g Cherry Tomatoes
- 100g Lettuce
- 3 tbsp Sauce
- 1 tbsp Oil
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 190 kcal |
| Protein | 12 g |
| Carbohydrates | 9 g |
| Fat | 12 g |
| Saturated fat | 2.7 g |
| Fibre | 3.1 g |
| Sugar | 5.3 g |
| Sodium | 340 mg |
Why this works
A light, protein-containing brunch board with plenty of salad and tomatoes, but the dressing and added salt can push sodium up.
Egg protein. Eggs provide high-quality protein plus vitamin B12 and selenium, supporting muscle maintenance and normal cell function.
Leafy greens and tomatoes. Mixed leaves and cherry tomatoes add vitamin C, folate, potassium and carotenoids with relatively few calories.
Sodium watch-out. The pinch of salt plus sauce may make this less suitable for a low-sodium diet, depending on the dressing used.
Method
- Bring a small pan of water to a gentle boil, add the eggs and cook for 7 minutes for soft-boiled or 9 minutes for hard-boiled, then cool briefly and peel.
- Wash and dry the mixed leaf salad and lettuce, then arrange them on a serving board or large platter.
- Halve the cherry tomatoes and scatter them over the leaves.
- Cut the eggs in half and place them around the board.
- Whisk the sauce with the oil, a pinch of salt and black pepper, then drizzle over the salad just before serving.
- Serve immediately while the eggs are still warm, if desired.
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