Some rare mornings, bacon just isn’t the answer. A virtuous salad full of the greenest greens and ancient grains will help you start the day feeling fresh and, with this lot, surprisingly full.

Raw breakfast salad at Ruby’s Diner – Waverley
Offering cold-drip coffee, organic fruit and vegetables and pasture-raised eggs and meats, Ruby’s has charmed and inspired the beachside crowd with healthy offerings. This salad is a prime example, an effortless combination of our favourite salad ingredients: avocado, kale, crunchy activated hazelnuts and creamy feta with two softly poached eggs. Order a glass of house-brewed kombucha and you’ll be floating all the way home.

Hot smoked salmon salad at Kepos Street Kitchen – Redfern
Israeli head chef Michael Rantissi’s popular menu takes the Middle Eastern food he grew up with and adds a fresh and simple Mediterranean twist. This is evident in this generous, warm and fragrant salad. A crunchy herb salad is sprinkled with house-made hazelnut dukkah and mixed with olives and soft kipfler potatoes. Topped with flaky, hot smoked salmon pieces cooked in a wood-fired oven and an oozing soft boiled egg, it’s perfect for a lazy, late-morning brunch.

Bowlarama at Lox, Stock & Barrel – Bondi Beach
Pass on the bagels at Bondi’s New York deli-style cafe and ask for the bowl to beat all other salad bowls: bowlarama. A textural kale and seaweed salad is tossed in a piquant miso dressing and sits alongside a rainbow of house-fermented vegetables, slices of avocado and hummus. Perfectly poached eggs and sprouted-quinoa toast pack a protein punch that will keep you going until lunchtime. All ingredients used are proudly sourced seasonally and ethically, to satisfy both your mind and your appetite.

Breakfast with Gwyneth at Bread & Circus – Alexandria
In an ode to the superfood maven herself, Breakfast with Gwyneth is one of Alexandria’s favourite starts to the day. And it’s found in the bustling Fountain Street complex. Two biodynamic eggs are served as you like them alongside quinoa that has been pan fried with garlic, chilli and kale. It’s served on a bed of wilted mixed greens. Choose from the long list of loose-leaf tea and cold-pressed juices for an extra refreshing boost of wellbeing.

Shenkin salad at Shenkin – Erskineville
Erskineville’s Israeli-style favourite offers more than just arm-sized wraps and the finest falafel. The compartmentalised Shenkin Salad is also a popular traditional pick. An Israeli salad of cucumber, tomato and herbs sits next to another typical breakfast item in Israel, a scoop of flaked tuna, as well as corn, haloumi, a boiled egg and crackers. Pair it with its signature, freshly baked pita and a bowl of hummus for a breakfast packed with flavour that can easily be shared.

Asian mushrooms at Bar H – Surry Hills
Surry Hills’ modern Asian dinner spot has recently gained further repute with the introduction of its Asian-inspired brunch menu offered on Sundays. Traditional and unusual ingredients make for a unique start to the day, like this warm salad of shiitake, shimeji, oyster and enoki mushrooms, topped with a softly poached egg and served on a bed of buckwheat, green shallots and karakul (a native Australian succulent known as sea banana) and flavoured with shio koji (a Japanese fermented rice condiment).