Pesto Tomato, Egg & Avocado Breakfast Salad
Start your morning fresh with this Pesto Tomato, Egg & Avocado Breakfast Salad—a quick, healthy, and protein-packed breakfast made with jammy eggs, creamy avocado, juicy tomatoes, and vibrant basil pesto. This easy gluten-free breakfast salad is ready in just 20 minutes and perfect for busy mornings or relaxed weekend brunch.
Ingredients
- Main Ingredients:
- 4 large eggs
- 2 ripe avocados sliced
- 1 ½ cups cherry or grape tomatoes halved
- 2 –3 cups mixed greens or arugula optional but recommended
- Seasonings & Flavor:
- ⅓ cup basil pesto store-bought or homemade
- 1 –2 teaspoons fresh lemon juice
- Salt to taste
- Black pepper to taste
- Red pepper flakes optional
- Optional:
- Olive oil for drizzling
- Flaky sea salt for finishing
Instructions
- Boil the Eggs:
- Bring a small pot of water to a gentle boil. Carefully lower in the eggs.
- Soft-boiled (jammy): 6–7 minutes
- Medium: 8–9 minutes
- Hard-boiled: 10–11 minutes
- Ice Bath:
- Transfer eggs immediately to an ice bath for 5 minutes. Peel and slice in halves or quarters.
- Prep Produce:
- Wash and halve the tomatoes. Wash and dry greens. Slice avocados just before serving.
- Assemble Salad:
- Arrange greens (if using) on a large platter or bowl.
- Top with tomatoes and avocado slices.
- Add sliced eggs on top.
- Finish & Serve:
- Spoon pesto evenly over the salad.
- Drizzle with lemon juice and optional olive oil.
- Season with salt, pepper, and red pepper flakes.
- Let sit for 2–3 minutes, then serve immediately.
Notes
- For best texture, use slightly jammy eggs.
- Slice avocado right before serving to prevent browning.
- Add lemon juice to enhance flavor and balance richness.
- Store eggs separately if meal-prepping.
- Best enjoyed fresh; do not freeze.