As I train most mornings I like to refuel with a big cooked breakfast after. However, rather than a  traditional fry up I like to make a breakfast salad with whatever ingredients I have on hand. This breakfast fills me up until lunch time and provides me with all the nutrients I need.


Serves 1

Ingredients Breakfast Salad 2

  • 2 eggs
  • Handful mushrooms
  • 2 rashers bacon
  • 1/2 Zucchini
  • 1 cup baby spinach / Kale / Mixed Salad
  • 1/4 Avocado
  • 5 cocktail tomatoes
  • 2 tbs Persian Fetta
  • 2 tbs mixed seeds
  • Olive Oil
  • Lemon Juice


  1. Boil the eggs for 2 mins for a slightly runny middle.
  2. Cut the bacon up in small pieces
  3. Fry the bacon until it starts to crisp up, then add the mushrooms and zucchini
  4. Place baby spinach / kale / salad in a bowl and top with bacon mixture, tomatoes, feta, avocado and seeds, squeeze some lemon juice over and a splash of olive oil. If you’re like me also add a few good splashes of Tabasco sauce.