Tête de Moine AOP Breakfast Salad

Tête de Moine AOP Breakfast Salad

Serves 2
Preparation time: 10min


  • 2 eggs
  • mixed salad
  • 1 avocado
  • approx. 6 Tête de Moine AOP rosettes
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 2 tsp white balsamic vinegar
  • salt and pepper

For serving:

  • bread slices


  1. Boil the eggs 6-7 minutes (soft-boiled). Rinse in cold water.
  2. Arrange the salad, avocado, egg halves and cheese rosettes on plates.
  3. Mix together the ingredients for the dressing and drizzle over the salad.
  4. Serve with bread slices if desired.

I ate this salad for breakfast for the first time on a holiday trip to New York about 10 years ago. The salad – and music – bring me back to the bustling city cafés. Just as tasty on a week-day as well as on a bigger week-end breakfast spread. And always when you have a craving for veggies first thing in the morning.


Alicia Keys – Empire State of Mind

Listen on Spotify

Enjoy your mornings,

Minna Vauhkonen

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