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Close up of Poached Egg & Avocado Breakfast Salad in a grey bowl.

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!
Course Breakfast, Main Course
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 Salads
Calories 384kcal


  • 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.
  • Enjoy!




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