The Perfect Breakfast Greens from Chef Ryan

We were very lucky to get the secret recipe to one of our favourite breakfast recipes from our interview guest of the month Chef Ryan. This recipe is full of greens and goodness and is so incredibly tasty, you've got to try it!


  • 1 x bunch of Asparagus (stems removed)
  • 12 x Green Beans
  • 2 x Kale leaves (finely chopped)
  • 1 tbsp of almonds (crushed)
  • Juice from 1/2 a lemon
  • 1 tbsp of Mint (chopped)
  • 1 tbsp of Parsley (chopped)
  • 1 tbsp of Goats Cheese
  • 1 tsp of fresh thyme
  • 2 Free Range Eggs



1. Heat Pan and add a drizzle of Extra Virgin Olive Oil or Coconut oil.

2. Add Asparagus and Beans to pan and cook for 2 minutes until slightly tender.

3. Add Thyme and Almonds and cook for 30 seconds.

4. Add Kale and cook for 30 seconds

5. Remove from heat and season with sea salt, add herbs and squeeze lemon generously. Serve with two perfectly poached eggs and a sprinkle of goats cheese.

Perfectly Poached Eggs

You will need:

  • 15-18cm deep water
  • 20cm wide pot
  • 1 x cup plain white vinegar
  • 2 Free Range Eggs (at room temperature)

1. Bring vinegar water to the boil.

2. Turn it down slightly however ensure there are still medium bubbles (this keeps the egg from sinking to the bottom!)

3. Crack your egg close to the water, and let it cook for 2.5 minutes.

4. Remove the egg with spoon onto paper towel.

Ryan's Tip: Always ensure you poach your eggs in vinegar as this keeps the egg wrapped around the yolk.

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