A salad for breakfast? You heard right! When it comes to breakfast salads, having the perfect balance of creamy, savory, and crunchy textures is essential!
Today, we’re sharing our go-to breakfast salad (or lunch, or dinner) that’s quick and easy to make. Loaded with yummy flavors and nutrition, it’s the perfect way to start the day! Here’s what we’re loving about this Poached Egg & Avocado Breakfast Salad:
- Sweet grape tomatoes.
- Peppery arugula, kale, or spinach.
- Wholesome cooked quinoa.
- Creamy, fresh avocado slices.
- Topped with a creamy, runny poached egg (SO YUMMY)!
This is a recipe you’ll want to save and keep on repeat for a healthy meal any time of the day!
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Poached Egg & Avocado Breakfast Salad VIDEO TUTORIAL
Breakfast Salad Ingredients
You’ll only need 6 simple ingredients for this easy breakfast salad recipe:
- Eggs
- Lettuce or greens of choice (we used a mix)
- Grape tomatoes
- Chopped walnuts, sliced almonds, pistachios, or any type of nut/seed
- Quinoa (can be dry or pre-cooked. We love these quinoa packs to save time!)
- Avocado
Feel free to make this breakfast salad your own! Add in any toppings or extras that you want.
How to Make this Poached Egg Breakfast Salad Recipe
1. Poach the eggs
Poaching the eggs is easier than you might think! In this case, we used these egg poachers to simplify the process. Bring the water to a boil, swirl the water, place the egg poachers in the pot, then pour the eggs into the poachers. Let it cook for a few minutes and done!
2. Cook the quinoa
Cook the dry quinoa while the eggs are poaching (here’s a post about how to cook quinoa perfectly every time) or use pre-cooked quinoa in your salad instead!
3. Combine the lettuce, tomatoes, nuts, and avocado
And any other toppings you might want! We didn’t include a salad dressing since the runny poached eggs and creamy avocado add so much flavor to this salad. However, this Easy Lemon Vinaigrette would pair wonderfully!
4. Add salt/pepper
Serve and enjoy!
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You’ll Love this Easy, Healthy Breakfast Salad Recipe!
It’s loaded with protein, healthy fats, healthy carbs, and yummy flavors. What’s not to love? This Poached Egg & Avocado Breakfast Salad is perfect for adding into your healthy weekday breakfast mix!
Breakfast Salad Tips for Storage and Leftovers!
One of the best things about this breakfast salad is that it’s just as easy to store and reuse as it is to make fresh in the morning. Whether you’re prepping parts of it ahead of time or storing extras, here are a few simple tips to help keep everything fresh and delicious.
- Leftover quinoa can be stored in an airtight container in the fridge for up to 4 or 5 days. I like making a big batch at the beginning of the week! It’s perfect for tossing into this salad, adding to veggie bowls, or pairing with eggs and toast.
- Lettuce and tomatoes can be chopped ahead and stored in separate containers in the fridge. This keeps them crisp and ready to go.
- Chop walnuts in advance and keep them in a sealed jar in the pantry. So easy and convenient.
- Avocados are best sliced fresh, but if you have extras, drizzle with lemon juice and store in a tightly sealed container to help prevent browning.
- Poached eggs are best made right before serving, but if you’re looking to save time, soft-boiled eggs are a great option. Peel and store them in the fridge for up to 3 days!
Breakfast Salad FAQs
Yes, definitely. It might not be the first thing that comes to mind for breakfast, but salad is a great way to start your day with fiber, healthy fats, and protein! This one is filling, flavorful, and full of nutrients to keep you going all morning.
They do. In countries like Israel, Japan, and Turkey, savory breakfasts that include salads or fresh veggies are very common. Breakfast doesn’t have to look one certain way, and this salad fits right in with those delicious traditions.
Yes! While I recommend poaching the eggs right before serving, you can prep everything else in advance. Layer the lettuce, tomatoes, quinoa, and walnuts in a container, then just add the egg and avocado when you’re ready to eat.
Without the eggs and avocado, the salad can stay fresh in the fridge for 2 to 3 days. Keep it in an airtight container and add the egg and avocado just before serving for the best texture and taste.
It’s totally up to you. The base of the salad is served cold, and the warm poached eggs on top add a cozy, satisfying touch.
More healthy breakfast recipes:
- Easy Avocado Breakfast Toast
- Tofu Scramble Vegan Breakfast Bowl
- Easy Whole30 Breakfast Casserole
- Healthy Breakfast Tacos
- Skillet Sweet Potato Hash with Kale
Want to take this meal up a notch? Pair it with a smoothie from Smoothie Box for added nutrition (and get $15 off your first box)!
Breakfast Salad Recipe: Poached Egg Breakfast Bowl
Video
Ingredients
- 2 large eggs
- 4 cups lettuce (or greens of choice)
- 7 grape tomatoes
- 1 medium avocado
- 1/2 cup cooked quinoa
- 2 Tbsp chopped walnuts
- salt/pepper (to taste)
Instructions
- Bring a small pot of water to a boil.
- Give the water a swirl, then place the egg poachers in the pot.
- Pour the eggs into the poachers and let cook for 2-4 minutes.
- Create the salads by layering the lettuce, tomatoes, avocado, cooked quinoa, and walnuts.
- Add the poached eggs and top with salt/pepper to taste.
- Enjoy!
Notes
- Feel free to use greens or lettuce of choice.
- Here’s a post about how to cook quinoa perfectly every time or use pre-cooked quinoa in your salad instead!
- Want to add a salad dressing? This Easy Lemon Vinaigrette pairs wonderfully!
Klauss says:
One of the best breakfasts! Everything I love in it, and most importantly what till evening you can eat nothing !
Christine McMichael replied:
It was so good, Klauss! 🙂
rebecca says:
I love soft poached eggs. I’ve never done a salad for breakfast but am looking for new ways to get veggies in at breakfast, Maybe one morning I could make this for breakfast and do a version with a hardboiled egg for her.
Christine McMichael replied:
Me too, Rebecca! I think it would be amazing with a hardboiled egg!
Kathleen @blueeyedbabies says:
This looks so tasty! Perfect for a summer’s day lunch
Christine McMichael replied:
Thanks, Kathleen! Definitely perfect for a summer’s day lunch!
Matilda Togiai says:
These pictures are AMAZING! And the salad is so simple to put together made with simple but delicious ingredients. I would love to have one of these with a nice glass of Chardonnay :-).
Christine McMichael replied:
Thank you, Matilda! 🙂 It’s SUPER easy to make! That sounds amazing!
Jolina - The Unlikely Baker says:
I just had avocado and poached egg for brunch over the weekend (part of an eggs benny dish) and I LOVED the combination. I can just imagine this will taste fantastic too! Plus grape tomatoes and quinoa – yum.
Christine McMichael replied:
No way! How funny. I agree, the combo of avocado and a poached egg is heavenly! Thanks, Jolina! 🙂
Jenna Colgrove says:
That is way better than the breakfast I made myself this morning (yogurt) haha!
Christine McMichael replied:
Haha, that’s funny! I typically go with yogurt in the morning, so this really mixed things up for me. I love it, though!
Roselynn Mercedes says:
Just knowing this calls for some avocado has me sold on the recipe, haha. It sounds so perfect for a good filling breakfast.
Christine McMichael replied:
Haha, avocado is the best! It was so good and perfectly filling!
Lainey Robinson says:
Ok I am not one to be crazy about salads but this looks absolutely amazing! I’m definitely going to try this!
Christine McMichael replied:
Thanks, Lainey! I’m with you, this one was out of the ordinary for me but I ended up falling in love with it!
Aish says:
Love avocadoes. Great post.
Christine McMichael replied:
OH me too, Aish! The best 🙂 Thank you!
candy says:
Salad for breakfast is something I haven’t thought about. No different from eating pizza for breakfast.
Brittany says:
YUM ! I haven’t had brekky yet and this looks divine 🙂
Danielle says:
Never really thought to have a salad for breakfast but this looks so nice. And the fact that your photos are absolutely AMAZING kinda helps a lot too. Lovely post! <3
Christine | Vermilion Roots says:
Love salad for breakfast! 🙂
Caitlyn says:
Mmmm. Pinned! I love eggs in my salads and add an avocado. I’m sold! I’ll try this for lunch more likely than breakfast 🙂
Caitlyn
http://www.catonthemoon.xyz
Christine McMichael replied:
Thanks for Pinning, Caitlyn! Me too, so good! Enjoy the recipe 🙂
Jessie | Kitschen Cat says:
Wow, this is gorgeous and soo tasty I’m sure! I have to admit, I’m more of a #givemeallthebreadandsweetsyouhave for breakfast kind of girl, but heaven knows that can’t last 😉 Pinning now!!
Christine McMichael replied:
Thank you so much, Jessie! Hahaha for sure me too for sure. I definitely mixed it up with this one, but loved it! Thanks for pinning, enjoy the recipe!