5.0 from 9 votes
Pesto Tomato, Egg and Avocado Breakfast Salad
How to make a breakfast salad that doesn't involve lettuce! Topping tomatoes and avocados with pesto and poached eggs is a healthy start to your day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 servings
Calories: 618 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon basil pesto
- 2 cups of sliced cherry tomatoes
- 2 small avocados pitted, peeled and diced
- 1 tablespoon parmesan flakes
- 4 large eggs poached
- sea salt
- pepper
Instructions
- Combine the oil and pesto together.
- Toss with the tomatoes, avocados and Parmesan until coated with the pesto.
- Poach your eggs to your desired liking
- Divide the salad between two plates, then top with two eggs.
- Salt and pepper to taste.
Cup of Yum
Notes
- Sea salt adds a divine salty crunch to this meal, try to find some if you can!
Nutrition Information
Calories
618kcal
(31%)
Carbohydrates
24g
(8%)
Protein
17g
(34%)
Fat
53g
(82%)
Saturated Fat
9g
(45%)
Cholesterol
329mg
(110%)
Sodium
217mg
(9%)
Potassium
1421mg
(41%)
Fiber
14g
(56%)
Sugar
5g
(10%)
Vitamin A
1550IU
(31%)
Vitamin C
54mg
(60%)
Calcium
118mg
(12%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 618
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 53g | 82% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 329mg | 110% |
| Sodium | 217mg | 9% |
| Potassium | 1421mg | 30% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 54mg | 60% |
| Calcium | 118mg | 12% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.