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Pesto Tomato, Egg & Avocado Breakfast Salad

Pesto Tomato, Egg & Avocado Breakfast Salad for a Bright Kickstart

A refreshing Pesto Tomato, Egg & Avocado Breakfast Salad that delivers a burst of nutrients and flavors for a healthy start.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor profile.
  • 3 tablespoons Basil Pesto Use store-bought or homemade pesto.
Salad Base
  • 1 cup Sliced Cherry Tomatoes Substitute with diced regular tomatoes if necessary.
  • 1 large Avocado Ensure it's ripe for the best texture.
  • 1/4 cup Parmesan Flakes Substitute with nutritional yeast for a dairy-free version.
Eggs
  • 2 large Eggs Poaching is recommended for a soft texture.
Seasoning
  • Sea Salt Enhances flavor.
  • Black Pepper Enhances flavor.

Equipment

  • Mixing Bowl
  • slotted spoon
  • pot

Method
 

Preparation
  1. In a mixing bowl, combine olive oil and basil pesto. Whisk until smooth and well-blended.
  2. Add sliced cherry tomatoes and diced avocado to the bowl with the dressing. Gently toss until everything is coated.
  3. Sprinkle Parmesan flakes over the salad and toss gently.
  4. Poach eggs in simmering water for 3-4 minutes. Remove and drain excess water.
  5. Divide the salad onto plates and place the poached eggs on top.
  6. Finish with a sprinkle of sea salt and black pepper to taste.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 22gSaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 210mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This salad can be prepped in advance, and leftovers can be stored in the fridge for up to 2 days.

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