Poached Egg & Avocado Breakfast Salad

A salad for breakfast? You are correct! Achieving an ideal equilibrium of creamy, savory, and crunchy textures is crucial for breakfast salads.

Photo: BY CHRISTINE

This is a convenient breakfast salad (or lunch, or dinner) that is simple and quick to prepare. Rich in delectable flavors and nutrients, it is an ideal way to commence the day! We appreciate the following aspects of this Poached Egg & Avocado Breakfast Salad:

• Succulent grape tomatoes.

• Spicy arugula, kale, or spinach.

• Nourishing prepared quinoa.

• Velvety, fresh avocado segments.

• Adorned with a velvety, fluid poached egg.

Ingredients

• Eggs

• Lettuce or greens of choice (can be a mix)

• Grape tomatoes

• Chopped walnuts, sliced almonds, pistachios, or any type of nut/seed

• Quinoa can be either dry or pre-cooked. We appreciate these quinoa packs for their time-saving benefits.

• Avocado

How to make

1. Poach the eggs.

Poaching eggs is more straightforward than one might assume. In this instance, we employed these egg poachers to streamline the procedure. Heat the water until it reaches a boil, stir the water, insert the egg poachers into the saucepan, and subsequently pour the eggs into the poachers. Allow it to cook for several minutes, and it is complete!

2. Prepare the quinoa

Prepare the dry quinoa concurrently with the poaching of the eggs (refer to this page for optimal quinoa cooking techniques) or incorporate pre-cooked quinoa into your salad instead!

3. Combine the lettuce, tomatoes, almonds, and avocado.

Additionally, any extra toppings you may desire! A salad dressing was omitted as the runny poached eggs and creamy avocado impart substantial flavor to the salad. This Easy Lemon Vinaigrette would complement nicely!

4. Add salt and pepper, then enjoy.

This simple, nutritious breakfast salad will delight you!