Pesto Tomato Egg Avocado Breakfast Salad
Pesto Tomato Egg Avocado Breakfast Salad is a quick and healthy breakfast made with creamy avocado, juicy tomatoes, basil pesto, Parmesan, and poached eggs. Ready in only 15 minutes, it's naturally gluten-free, protein-rich, and perfect for breakfast or brunch.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon basil pesto
- 2 cups cherry tomatoes sliced
- 2 small avocados pitted, peeled, and diced
- 1 tablespoon Parmesan flakes
- 4 large eggs
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- In a small bowl, whisk together the olive oil and basil pesto until smooth.
- Place the sliced cherry tomatoes, diced avocados, and Parmesan flakes into a large mixing bowl.
- Pour the pesto dressing over the vegetables and gently toss until everything is evenly coated.
- Bring a saucepan of water to a gentle simmer. Carefully poach the eggs until the whites are set and the yolks remain runny, about 3–4 minutes, or cook them to your preferred doneness.
- Divide the Pesto Tomato Egg Avocado Breakfast Salad evenly between two serving plates.
- Top each serving with two poached eggs.
- Season with sea salt and freshly ground black pepper before serving immediately.
Notes
- Best served immediately after assembling.
- Drizzle with a little lemon juice to keep avocados fresh.
- Fresh cracked pepper adds wonderful flavor.
- Pair with toasted sourdough, whole grain bread, or fresh fruit.
- Garnish with fresh basil leaves for extra freshness.