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 minutes Cook Time 10 minutes minutes Total Time 15 minutes minutes
Servings 2 Salads
Calories 384 kcal
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: 384 kcal | Carbohydrates: 27 g | Protein: 14 g | Fat: 27 g | Saturated Fat: 4 g | Cholesterol: 186 mg | Sodium: 99 mg | Potassium: 1024 mg | Fiber: 11 g | Sugar: 6 g | Vitamin A: 1635 IU | Vitamin C: 22 mg | Calcium: 90 mg | Iron: 3 mg