Go Back
–+ servings
Pesto Tomato, Egg & Avocado Breakfast Salad

Pesto Tomato, Egg & Avocado Breakfast Salad for Energizing Mornings

A colorful Pesto Tomato, Egg & Avocado Breakfast Salad that combines fresh ingredients for a nutritious and satisfying meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 2 salads
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1/2 cup Basil Pesto Homemade pesto recommended.
  • 1 cup Sliced Cherry Tomatoes Can use diced regular tomatoes.
  • 1 cup Avocados Hummus can be used instead for a different flavor.
For the Protein
  • 4 large Eggs Soft-boiled or scrambled can be used as alternatives.
For the Seasoning
  • to taste Sea Salt
  • to taste Black Pepper
  • 1/4 cup Parmesan Flakes Omit for dairy-free; nutritional yeast can be used.

Equipment

  • Saucepan
  • Medium bowl
  • Spatula
  • ramekin

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine olive oil and basil pesto, stirring until mixed. Add sliced cherry tomatoes and cubed avocados, tossing gently to coat.
  2. Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a ramekin and slide them into the simmering water. Poach for 4-6 minutes until whites are set and yolks are runny.
  3. On plates, divide avocado and tomato mixture to create a base. Place two poached eggs atop each portion.
  4. Sprinkle with sea salt and black pepper before serving immediately.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 15gProtein: 16gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 370mgSodium: 300mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 900IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh ingredients and consider adding nuts or seeds for extra texture and nutrition.

Tried this recipe?

Let us know how it was!