Poached Egg & Avocado Breakfast Salad is deliciously EPIC and filled with a crunchy, yet creamy texture.
Expressly, Not to mention the delicious, creamy, savory poached egg to top it all off. So. Much. Yum! Which leads us to our next potential freak out though.
For this dilemma that we are both equals in (unless you’re an egg poaching PRO, in which case you should most definitely share your extraordinary ways with us), I have four words: Stainless Steel Egg Poacher.
Especially for my Granola Breakfast Bowl loving friends! Maybe your thoughts are saying, “Is a salad for breakfast even human?“.
In fact, For those of you who prefer savory breakfasts over sweet breakfasts, this is right up your alley. But for those of us who pretty much eat Oatmeal Cookies and French Toast for breakfast….um yeah, we’re freakin’ out.
Especially We have protein + healthy fats + veggies galore + healthy carbs. SUCH a great way to start off the day.
This isn’t to say that I’m kissing my Smoothie Bowls goodbye, but I’m excited to have this new savory Poached Egg & Avocado Breakfast Salad in the mix.
Poached Egg & Avocado Breakfast Salad: Procedures
Poach the eggs.
Create the salads by layering the lettuce, tomatoes, cooked quinoa, avocado, and pistachios.
Add the poached eggs and top with salt/pepper to taste.
4 large Happy Eggs. 2 ½ tbsp white wine vinegar
Fill a large pan with water and bring it to a light boil, then add 2 tbsp vinegar. Crack each egg into a small ramekin.
Particularly, Divide the salad between two big bowls and top each with a poached egg.
Ingredients
Ingredients
- 2 eggs
- 1 avocado
- 7 grape tomatoes
- 2 cups lettuce
- 1/4 cup cooked quinoa
- 1 Tbsp pistachios
- salt/pepper
Cook Time: 10 minutes Total Time: 10 minutes Servings2 Calories: 258kcal
