I’m not really someone who has many ‘rituals’. I never get up or go to bed at the same time; I get to work and leave at a different time each day; and purposely avoid going out into the CBD city worker world around lunchtime because I generally am not a huge fan of masses of people. I think queuing and waiting is unnecessary and on the odd occasion when I treat myself to takeaway lunch, I usually rock up around 2:30 and breeze in and out. But my work friends know that I do have one ritual. Aside from the pleasure I get from working with my small but precious group of work friends, like a lot of office workers, it’s no secret that my current, corporate ‘day’ job isn’t always the most fulfilling or inspiring. So, every morning, when I get to work, I go into the kitchen (where I belong) and spend 10 minutes making my brekki. And for this short time I feel I’m in the right place, and considering the most advanced cooking appliance in the work kitchen is a sandwich maker, I chop veges. Which makes me happy 🙂

I generally choose try to steer clear of inflammatory foods, including grains and dairy, but I am endlessly jealous of the those toast-munching brekki folk. Sure, sometimes I like to make a fuss and go all out when it comes to preparing food, but generally I really like simplicity and wish I could just just have a couple of pieces of toast with butter and vegemite for brekki each day. Alas, it’s just not meant to be for me, so I’ve come up with a (relatively) healthy brekki which I’m more or less happy to have pretty much the same day in, day out. While I  assume that raw veges for brekki isn’t most people’s cup of tea, it’s surprising how many people have shown interest in my work brekki. While I’m sure most of this interest is either due to people being polite, curious about the novelty of someone chopping veges in the work kitchen, or drawn by the pretty colours, perhaps some of you might also like this different spin on brekki, so here it is. 


  • 1 hard-boiled egg 
  • 1-2 Tbs mayonnaise (you can check out my easy mayo recipe here)
  • raw carrot
  • raw shallot / chives
  • raw radish
  • raw silverbeet / kale / spinach / chard / purple cabbage
  • S&P


  1. Peel the hard boiled egg & mush it up with the mayo with the back of a fork
  2. Chop all the veges into dainty chunks
  3. Season and mix together

Essentially I think any crunchy veges work great in this, as they are nice with the mushy egg mayo and make you feel less like you’re eating baby food. Every now and then I also add a teaspoon of fresh pesto or sprinkle of curry powder to flavour it up, but usually prefer it just as is.