Pesto Tomato, Egg and Avocado Breakfast Salad Recipe
Introduction
This Pesto Tomato, Egg, and Avocado Breakfast Salad is a fresh and vibrant way to start your day. Packed with creamy avocado, tangy cherry tomatoes, and perfectly poached eggs, it offers a delightful balance of flavors and textures. It’s quick to prepare and satisfying for any morning meal.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon basil pesto
- 2 cups sliced cherry tomatoes
- 2 small avocados, pitted, peeled, and diced
- 1 tablespoon Parmesan flakes
- 4 large eggs, poached
- Sea salt, to taste
- Pepper, to taste
Instructions
- Step 1: In a bowl, combine the olive oil and basil pesto until well mixed.
- Step 2: Add the sliced cherry tomatoes, diced avocados, and Parmesan flakes to the bowl. Gently toss everything together until the salad ingredients are evenly coated with the pesto mixture.
- Step 3: Poach the eggs to your desired doneness using your preferred method.
- Step 4: Divide the salad evenly between two plates and top each with two poached eggs.
- Step 5: Season with sea salt and fresh ground pepper to taste, then serve immediately.
Tips & Variations
- Use sea salt for a crunchy, flavorful finish that enhances the salad’s taste.
- Replace Parmesan flakes with crumbled feta for a tangier flavor.
- Add a handful of fresh basil leaves for extra herbaceous notes.
- For a vegan option, skip the eggs and Parmesan, and add toasted nuts or seeds for protein.
Storage
This salad is best enjoyed fresh. If you need to store leftovers, keep the salad (without eggs) in an airtight container in the refrigerator for up to one day. Poach fresh eggs when ready to serve and add just before eating to maintain the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the salad in advance?
You can prepare the tomato, avocado, and pesto mixture ahead of time, but add the poached eggs just before serving to keep everything fresh and delicious.
What’s the best way to poach eggs?
Use simmering water with a splash of vinegar, gently crack the eggs into the water, and cook for 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels before adding to the salad.
PrintPesto Tomato, Egg and Avocado Breakfast Salad Recipe
A vibrant and nutritious Pesto Tomato, Egg, and Avocado Breakfast Salad that combines creamy avocado, fresh cherry tomatoes, and perfectly poached eggs tossed in a fragrant basil pesto dressing. This easy-to-make salad is a wholesome and flavorful start to your day.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Breakfast Salad
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
Salad Dressing
- 2 tablespoons olive oil
- 1 teaspoon basil pesto
Salad
- 2 cups sliced cherry tomatoes
- 2 small avocados, pitted, peeled and diced
- 1 tablespoon Parmesan flakes
Eggs
- 4 large eggs, poached
Seasoning
- Sea salt, to taste
- Pepper, to taste
Instructions
- Make the Dressing: In a small bowl, combine the olive oil and basil pesto thoroughly to create the pesto dressing.
- Toss the Salad: In a larger bowl, gently toss the sliced cherry tomatoes, diced avocados, and Parmesan flakes with the pesto dressing until everything is evenly coated.
- Poach the Eggs: Poach the eggs according to your preference for doneness, ensuring the yolks remain runny or firm as desired.
- Assemble the Plates: Divide the salad mixture evenly between two plates.
- Add Eggs and Season: Top each plate of salad with two poached eggs. Season with sea salt and freshly ground pepper to taste.
Notes
- Sea salt adds a delightful salty crunch that enhances the overall flavor of the salad—try to use flaky sea salt if available.
- Using fresh basil pesto ensures the salad has vibrant herbal notes.
- For poached eggs, adding a splash of vinegar to the water can help maintain egg shape.
- This salad is best served immediately to enjoy the creamy texture of the avocado and the warm eggs.
Keywords: pesto salad, breakfast salad, avocado salad, poached eggs, cherry tomatoes, healthy breakfast
