This avocado and egg breakfast salad is a quick and easy way to start your day. It's packed with protein, healthy fats, and vitamins, and it's also delicious and satisfying. The salad is made with ripe avocado, sliced hard-boiled eggs, cherry tomatoes, red onion, and baby spinach. It's dressed with a simple vinaigrette made with olive oil, balsamic vinegar, salt, and pepper. This salad is perfect for a quick breakfast or lunch, and it's also a great way to use up leftover hard-boiled eggs.
The avocado and egg breakfast salad is a classic dish that has been enjoyed for centuries. It's believed to have originated in Mexico, where it was originally made with fresh avocado, hard-boiled eggs, and a simple dressing made with olive oil, vinegar, and salt. Over time, the salad has evolved to include a variety of other ingredients, such as cherry tomatoes, red onion, and baby spinach. Today, the avocado and egg breakfast salad is a popular dish all over the world, and it's a great way to start your day with a healthy and satisfying meal.
Prep time: 15 | Cook time: 7 | Serves: 2
Ingredients
2 eggs
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
2 cups baby spinach
1/4 red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions
In a small pot, bring water to a boil and gently add the eggs. Boil for 6-7 minutes for a soft-boiled egg or longer for a hard-boiled egg. Once done, rinse the eggs under cold water, peel, and slice.
In a large bowl, combine the baby spinach, sliced avocado, halved cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Divide the salad into two plates and top each with an egg.
Serve immediately and enjoy!
Why It Works
The avocado provides healthy fats and fiber, which help to keep you feeling full and satisfied.
The eggs provide protein, which is essential for building and repairing tissues.
The cherry tomatoes, red onion, and baby spinach provide vitamins, minerals, and antioxidants.
The olive oil and balsamic vinegar dressing adds flavor and helps to tie all of the ingredients together.