Pesto 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
Scale
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
