Poached Egg & Avocado Breakfast Salad
Mix things up with a salad for breakfast! This vegetarian, gluten-free, and dairy-free Poached Egg & Avocado Breakfast Salad is simple, easy to make, and DELICIOUS. Perfect for a balanced meal any time of the day in 15 minutes of less!
Servings 2 Salads
- 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
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.
Calories: 384kcal | Carbohydrates: 27g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 186mg | Sodium: 99mg | Potassium: 1024mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1635IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 3mg