Pesto Tomato, Egg and Avocado Breakfast Salad Recipe
Introduction
This Pesto Tomato, Egg, and Avocado Breakfast Salad brings together fresh flavors and satisfying textures for a bright start to your day. It’s quick to make, nourishing, and perfect for anyone looking for a healthy breakfast boost.
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 small bowl, combine the olive oil and basil pesto thoroughly to create the pesto dressing.
- Step 2: In a larger bowl, gently toss the sliced cherry tomatoes, diced avocados, and Parmesan flakes with the pesto dressing until everything is evenly coated.
- Step 3: Poach the eggs according to your preference for doneness, ensuring the yolks remain runny or firm as desired.
- Step 4: Divide the salad mixture evenly between two plates.
- Step 5: Top each plate of salad with two poached eggs. Season with sea salt and freshly ground pepper to taste.
Tips & Variations
- Use fresh pesto or homemade pesto for the best flavor.
- Try adding a squeeze of lemon juice to brighten the salad further.
- Substitute Parmesan flakes with crumbled feta or goat cheese for a different twist.
- Serve with crusty toast to make it more filling.
Storage
This salad is best enjoyed fresh. Store leftover salad components separately in airtight containers in the refrigerator for up to one day. Poached eggs do not store well; it’s best to poach fresh eggs at serving time. Reheat the salad gently at room temperature if needed, but avoid microwaving to preserve texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
You can prepare the pesto dressing, slice tomatoes, and dice avocados ahead, but it’s best to assemble and add poached eggs just before serving to keep the avocado fresh and eggs perfectly cooked.
What if I don’t like poached eggs?
Feel free to substitute with soft-boiled, fried, or scrambled eggs according to your preference. The salad pairs well with any style of egg.
PrintPesto Tomato, Egg and Avocado Breakfast Salad Recipe
This Pesto Tomato, Egg and Avocado Breakfast Salad is a fresh and vibrant morning dish combining creamy avocado, juicy cherry tomatoes, and perfectly poached eggs, all tossed in a flavorful basil pesto dressing. It’s a nutritious, easy-to-make breakfast salad packed with healthy fats, protein, and bright flavors, ideal for a wholesome start to your day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Poaching
- Cuisine: Italian-inspired
- Diet: Low Fat
Ingredients
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
Seasonings
- Sea salt, to taste
- Pepper, to taste
Instructions
- Make the Dressing: In a small bowl, thoroughly combine the olive oil and basil pesto to create a smooth and flavorful 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 all ingredients are evenly coated, ensuring a vibrant and balanced flavor throughout.
- Poach the Eggs: Poach the eggs using your preferred method until the whites are set and the yolks reach your desired doneness—whether runny or firm—for maximum richness and texture.
- Assemble the Plates: Divide the prepared salad mixture evenly between two plates to form the base of your breakfast salad.
- Add Eggs and Season: Top each plate with two poached eggs, then season with sea salt and freshly ground pepper to taste, enhancing the overall flavor with a perfect seasoning balance.
Notes
- For creamier texture, use ripe avocados that yield slightly to gentle pressure.
- Customize the pesto dressing by adding a squeeze of lemon juice for extra brightness if desired.
- To poach eggs perfectly, use fresh eggs and simmer gently in water with a splash of vinegar to help coagulate the whites.
- Parmesan flakes can be substituted with shaved Pecorino Romano or omitted for a dairy-free version.
- This salad is best enjoyed immediately to keep avocados fresh and eggs warm.
Keywords: pesto salad, breakfast salad, poached eggs, avocado salad, tomato salad, healthy breakfast, Italian breakfast
