Name: Breakfast Salad with Avocado and Eggs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 4 cups mixed greens (spinach, arugula, kale, etc.); 2 ripe avocados (sliced); 4 eggs (poached or boiled); 1 cup cherry tomatoes (halved); ½ cucumber (sliced); ¼ red onion (thinly sliced); 2 Tbsp olive oil; 1 Tbsp lemon juice; Salt and pepper (to taste); crumbled feta cheese, nuts, seeds, or gluten-free croutons

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Breakfast Salad with Avocado and Eggs

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Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 300 kcal

Ingredients

4 cups mixed greens spinach, arugula, kale, etc.
2 ripe avocados sliced
4 eggs poached or boiled
1 cup cherry tomatoes halved
½ cucumber sliced
¼ red onion thinly sliced
2 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper to taste

Optional toppings:

crumbled feta cheese, nuts, seeds, or gluten-free croutons

Instructions

Poach or boil the eggs according to your preference. For poached eggs, bring a pot of water to a simmer, add a splash of vinegar, and gently drop in the eggs. Cook for about 3-4 minutes for runny yolks or longer for firmer yolks. For boiled eggs, place them in boiling water for 7-9 minutes, then cool in ice water and peel. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
In a large bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion with the dressing until everything is lightly coated. Divide the dressed salad among plates. Top each with sliced avocado and an egg. Sprinkle with any optional toppings. Serve immediately.

Tip:

For the fluffiest muffins, avoid overmixing the egg mixture once you’ve added the milk. If you’re making these ahead of time for meal prep, let the muffins cool completely before storing them to prevent sogginess.