EASY Pesto Tomato Egg Avocado Breakfast Salad
Fresh tomatoes, creamy avocado, basil pesto, Parmesan, and poached eggs create a healthy breakfast salad.Ready in only 15 minutes.Perfect for breakfast, brunch, or a light lunch.
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
- Sea salt
- Freshly ground black pepper
Instructions
- In a small bowl, whisk together the olive oil and basil pesto until smooth.
- Place the cherry tomatoes, diced avocado, and Parmesan flakes into a large bowl.
- Pour the pesto dressing over the vegetables and gently toss until evenly coated.
- Fill a saucepan with water and bring it to a gentle simmer. Carefully poach the eggs until they reach 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
- Serve with toasted sourdough or whole-grain bread if desired.
- Add grilled chicken for a heartier lunch.
- Fresh herbs such as basil or parsley make an excellent garnish.
- Finish with a squeeze of lemon juice for extra freshness.