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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.
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.
- Slice up your tomatoes and your avocado
- Toss with the olive oil and pesto
- Top with salt, Parmesan and eggs.
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.
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!
Love,
Karlynn
Pesto Tomato, Egg and Avocado Breakfast Salad
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Total Time
- 15 minutes
- Course
- Breakfast
- Cuisine
- American
- Servings
- 2 servings
- Calories
- 618
- Author
- Karlynn Johnston
Ingredients
- 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
Instructions
- 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
Nutrition Information
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.
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Karla says
Hi Karlynn-
Your recipe looks yummy and right up my alley. What poaching technique did you use to create the bun?
Thank you!
Stephanie says
I skipped the Parmesan but loved the fresh, light yet flavorful dish