Pesto Tomato, Egg & Avocado Breakfast Salad

5 from 5 votes
Jump to RecipePin

Site Index Avocado Eggs Low carb Tomato

This post may contain affiliate links. See my privacy policy for details.

This Pesto Tomato, Egg & Avocado Breakfast Salad is literally what I’ve been living off of for breakfast lately. It combine everything I love into one bowl – and is such a healthy start to the day it’s incredible. Vegetables, heart healthy oils from not only the avocado but the olive oil as well, protein from the eggs…it’s all amazing.

Pesto Tomato, Egg & Avocado Breakfast Salad in a white plate
Breakfast Salad

How to Make a Breakfast Salad

You don’t have to eat greens and lettuce to enjoy a salad for breakfast. The best part about making a breakfast salad is that it’s super fast to make. You can whip this up in the morning in no time at all, mere minutes in fact. The vegetable prep can be done while your eggs are poaching! It’s also easy to customize to your liking. More pesto, less pesto, no pesto, it’s all up to you.

  1. Slice up your tomatoes and your avocado
  2. Toss with the olive oil and pesto
  3. Top with salt, Parmesan and eggs.

Breakfast Salad in white plate with Poach eggs on top

Eating More Vegetables for Breakfast

Making a breakfast salad is a great way to check ” eating vegetables” off your to-do list for the day. If you have vegetables planned for dinner or lunch, you are topping off your vegetable intake early on in the day. It’s one less thing to worry about and honestly, this is So delicious! It’s so much better than toast, or a bagel or cereal.

top down shot of Breakfast Salad in white plate with Poach eggs on top

How to Poach Eggs for a Breakfast Salad

Can we talk about egg poachers again? Every time I post one of my egg recipes, you all are dying to know how I get my poached eggs so perfect.It’s this: an amazing egg poacher.

I love my egg poacher SO MUCH that I own two of them. I use it every day, as two eggs and some type of vegetable is my breakfast every morning. An egg poacher makes the best eggs everrrrr!  I’ll be taking one of my pans to the trailer this summer because there is no way I can do without it!

Happy cooking all!




How to make a breakfast salad that doesn't involve lettuce! Topping tomatoes and avocados with pesto and poached eggs is a healthy start to your day! #breakfast #eggs #healthy #lowcarb #keto


Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Subscribe to The Kitchen Magpie on YouTube

One click and you'll get notified of new videos added to our YouTube account!

Subscribe on YouTube

Pesto Tomato, Egg and Avocado Breakfast Salad

How to make a breakfast salad that doesn't involve lettuce! Topping tomatoes and avocados with pesto and poached eggs is a healthy start to your day! 
5 from 5 votes
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
2 servings
Karlynn Johnston


  • 2 tablespoons olive oil
  • 1 teaspoon basil pesto
  • 2 cups of sliced cherry tomatoes
  • 2 small avocados pitted, peeled and diced
  • 1 tablespoon Parmesan flakes
  • 4 large eggs poached
  • sea salt
  • pepper


  • Combine the oil and pesto together.
  • Toss with the tomatoes, avocados and Parmesan until coated with the pesto.
  •  Poach your eggs to your desired liking
  • Divide the salad between two plates, then top with two eggs.
  • Salt and pepper to taste.

Recipe Notes

Sea salt adds a divine salty crunch to this meal, try to find some if you can!

Nutrition Information

Calories: 618kcal, Carbohydrates: 24g, Protein: 17g, Fat: 53g, Saturated Fat: 9g, Cholesterol: 329mg, Sodium: 217mg, Potassium: 1421mg, Fiber: 14g, Sugar: 5g, Vitamin A: 1550IU, Vitamin C: 54mg, Calcium: 118mg, Iron: 3.7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Avocado Eggs Low carb Tomato

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Stephanie says

    I skipped the Parmesan but loved the fresh, light yet flavorful dish5 stars

Leave a Comment or Recipe Tip

Recipe Rating