Pesto Tomato, Egg & Avocado Breakfast Salad
This Pesto Tomato, Egg & Avocado Breakfast Salad is a fresh, high-protein morning meal packed with jammy eggs, creamy avocado, juicy cherry tomatoes, and vibrant basil pesto. Ready in just 15 minutes, this low-carb friendly breakfast salad is energizing, flavorful, and perfect for busy mornings or weekend brunch. If you’re looking for a healthy savory breakfast idea, this nourishing bowl delivers.
Ingredients
- Main Ingredients
- 2 large eggs
- 1 cup cherry tomatoes halved
- 1 ripe avocado sliced
- 2 cups mixed greens arugula or spinach
- 2 tablespoons basil pesto
- Seasonings & Finishing
- 1 teaspoon lemon juice
- 1 tablespoon olive oil optional drizzle
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Optional Add-Ins
- Crumbled feta or goat cheese
- Toasted pine nuts
- Everything bagel seasoning
- Sliced cucumbers
- Red pepper flakes
Instructions
- Prepare Ingredients
- Wash and dry greens and tomatoes.
- Slice tomatoes in half.
- Slice avocado just before assembling.
- Cook the Eggs (Jammy Style Recommended)
- Bring a small pot of water to a boil.
- Gently lower eggs into boiling water.
- Cook for 7 minutes for jammy centers (9–10 minutes for fully hard-boiled).
- Transfer immediately to an ice bath.
- Peel and slice in half.
- Assemble the Salad
- Add mixed greens to a bowl.
- Top with cherry tomatoes and sliced avocado.
- Place halved eggs on top.
- Dress & Finish
- Spoon pesto over eggs and vegetables.
- Drizzle with lemon juice and olive oil if desired.
- Sprinkle with salt and pepper to taste.
- Serve Immediately
- Enjoy while fresh for best texture and flavor.
Notes
- For perfectly jammy eggs, cook exactly 7 minutes and cool quickly in ice water.
- Slice avocado just before serving to prevent browning.
- Pesto is flavorful — start with a small amount and add more if desired.
- For dairy-free, use dairy-free pesto.
- Best assembled fresh; store components separately for meal prep.