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Sunrise Greens: Crafting the Perfect Breakfast Salad with Egg

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 plates
Calories 350
A vibrant and nutritious breakfast salad featuring fresh greens, creamy avocado, and perfectly cooked eggs, ideal for a healthy start to your day.

Ingredients

Greens

  • 3 cups mixed baby greens (arugula, spinach, and baby kale) (washed and dried)
  • 1 piece ripe avocado (sliced)
  • 2 large eggs (preferably free-range or organic)
  • 0.5 cup cherry tomatoes (halved)
  • 1 small cucumber (thinly sliced)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or pure maple syrup
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon toasted pumpkin seeds (for garnish)
  • as needed Fresh herbs (chives or parsley) (finely chopped for freshness)

Instructions 

  • Gently rinse and dry the greens, then arrange on plates.
  • Cook the eggs: boil for 6 minutes for soft yolks or fry sunny-side-up until whites are set.
  • Top greens with sliced cucumbers, halved cherry tomatoes, and avocado slices.
  • Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
  • Drizzle dressing over the salad, toss gently, then add sliced eggs, pumpkin seeds, and herbs. Serve immediately.

Notes

For extra flavor, add a squeeze of lemon or a sprinkle of fresh herbs before serving.
Calories: 350kcal
Cost: $15
Course: Breakfast, Salad
Cuisine: Healthy
Keyword: Avocado, Egg, Greens