Breakfast Salad with Eggs, Avocado, and Tomatoes

This breakfast salad is a great way to start your day. It's packed with protein from the eggs, healthy fats from the avocado, and vitamins and minerals from the tomatoes and bell pepper. The cilantro and feta add a nice flavor contrast, and the olive oil dressing ties everything together.

I first had this salad at a bed and breakfast in the Finger Lakes region of New York. I was immediately hooked on the combination of flavors and textures. I've been making it ever since, and it's now one of my favorite breakfast recipes.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 6 large eggs
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup crumbled feta cheese
• 1 avocado, diced
• 1 cup chopped tomatoes
• 1/4 cup chopped green bell pepper
• 1/4 cup olive oil

Instructions

1. Place the eggs in a saucepan of cold water and bring to a boil.
2. Reduce heat to medium and cook for 10 minutes.
3. Remove from heat and let cool in cold water for 5 minutes.
4. Peel the eggs and chop them.
5. In a large bowl, combine the eggs, red onion, cilantro, feta cheese, avocado, tomatoes, and green bell pepper.
6. Drizzle with olive oil and toss to coat.
7. Serve immediately.

Why It Works

• The eggs provide protein and a rich, creamy texture.
• The avocado provides healthy fats and a smooth, buttery texture.
• The tomatoes and bell pepper add vitamins and minerals, as well as a bright, fresh flavor.
• The cilantro and feta add a nice flavor contrast, and the olive oil dressing ties everything together.