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5
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7
votes
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!
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
2
servings
Calories:
618
kcal
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.
Notes
Sea salt adds a divine salty crunch to this meal, try to find some if you can!
Nutrition
Calories:
618
kcal
|
Carbohydrates:
24
g
|
Protein:
17
g
|
Fat:
53
g
|
Saturated Fat:
9
g
|
Cholesterol:
329
mg
|
Sodium:
217
mg
|
Potassium:
1421
mg
|
Fiber:
14
g
|
Sugar:
5
g
|
Vitamin A:
1550
IU
|
Vitamin C:
54
mg
|
Calcium:
118
mg
|
Iron:
3.7
mg