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Lunch Salad with Soft-Boiled Eggs
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
servings
Calories
350
A fresh and satisfying salad featuring soft-boiled eggs, roasted potatoes, and vibrant vegetables, perfect for a quick lunch.
Ingredients
Main Ingredients
2
pieces
soft-boiled eggs
200
grams
pan-seared potatoes
(diced)
100
grams
cherry tomatoes
1
medium
avocado slices
50
grams
fresh spinach
2
tablespoons
balsamic dressing
2
slices
toasted bread
(optional side)
Instructions
Boil eggs for 6-7 minutes until soft, then peel and set aside.
Pan-sear potatoes until golden and cooked through, then let cool.
Assemble spinach, cherry tomatoes, avocado slices, and potatoes in a bowl.
Slice the soft-boiled eggs and add to the salad.
Drizzle with balsamic dressing and toss gently to combine.
Serve with toasted bread on the side if desired.
Notes
For a richer flavor, add a sprinkle of salt and pepper to the eggs and salad.
Calories:
350
kcal
Cost:
$12
Course:
Salad
Cuisine:
International
Keyword:
Eggs