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.

Breakfast Salad
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.

Pesto Tomato, Egg & Avocado Breakfast Salad from @kitchenmagpie

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.

Pesto Tomato, Egg & Avocado Breakfast Salad from @kitchenmagpie

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


5 from 1 vote
Pesto Tomato, Egg and Avocado Breakfast Salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

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! 

Course: Breakfast
Cuisine: American
Keyword: Breakfast Salad
Servings: 2 servings
Calories: 618 kcal
Author: Karlynn Johnston
  • 2 tbsp olive oil
  • 1 tsp basil pesto
  • 2 cups of sliced cherry tomatoes
  • 2 small avocados pitted, peeled and diced
  • 1 tbsp Parmesan flakes
  • 4 large eggs poached
  • sea salt
  • pepper
  1. Combine the oil and pesto together.
  2. Toss with the tomatoes, avocados and Parmesan until coated with the pesto.
  3.  Poach your eggs to your desired liking
  4. Divide the salad between two plates, then top with two eggs.
  5. 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 Facts
Pesto Tomato, Egg and Avocado Breakfast Salad
Amount Per Serving
Calories 618 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 9g 45%
Cholesterol 329mg 110%
Sodium 217mg 9%
Potassium 1421mg 41%
Total Carbohydrates 24g 8%
Dietary Fiber 14g 56%
Sugars 5g
Protein 17g 34%
Vitamin A 31%
Vitamin C 65.5%
Calcium 11.8%
Iron 20.3%
* Percent Daily Values are based on a 2000 calorie diet.

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

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