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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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!
Jess says:
Had one of those “oh no I haven’t gone food shopping” nights and pulled together this salad! I always make changes, in this case I made a balsamic vinaigrette because I thought it needed aa dressing/sauce component. I happened to have some Madly Hadley coconut bacon on hand and added that – made it seem more like breakfast, highly recommend bacon or a plant-based bacon!! Roasted potatoes would be good too but I didn’t feel like taking the time.
Thank you for the inspiration!
Blitzo says:
Hi Christine, this is the great recipe. For me very incredible breakfast. It makes getting up in the morning so much easier to make.
Ivonne says:
I am surprised at how good a salad tastes for breakfast. I added some ricotta cheese to increase creaminess, and it totally did the trick. Loved it!
Hamza says:
I prefer salad bowls for breakfast. How easy this healthy breakfast (avocado and poched egg) salad bowl to make? I learned in easy steps. Thanks!
Angela Cardamone @marathonsandmotivation.com says:
This is such an incredible breakfast! It makes getting up in the morning so much easier!
Julie @ Running in a Skirt says:
What a great idea for breakfast! And your poached egg looks perfect. Love this idea for a healthy meal.