Perfect for breakfast or a sneaky late lunch, this egg, avocado and rocket salad will keep you going till lunch and beyond.


  • 3 eggs
  • 2 oz. (60g) rocket
  • ½ lemon, juiced
  • 1 tsp. olive oil
  • 1 avocado
  • 1/8 cup (20g) feta cheese, crumbled
  • 1 tbsp. sunflower seeds (or pumpkin)


  1. Firstly, boil the eggs to your liking, for hard-boiled cook them for around 5-8 minutes.
  2. Place the rocket in a bowl, drizzle with lemon juice and olive oil, season with salt and pepper and rub everything into the rocket with your hands.
  3. Half the avocado remove the stone and flesh and cut into cubes, then add into the bowl alongside the crumbled feta cheese and sunflower seeds. Give everything a good mix and divide between two plates.
  4. Once eggs are cooked, peel them and cut in quarters, and divide between the two plates. Season to taste with freshly ground black pepper and more lemon juice if required.