Best 5 Avocado Egg Tomato Breakfast Salad Recipes
Calling all avocado, egg, and tomato lovers! This breakfast salad is a flavor-packed, nutrient-rich dish that will kick-start your day. The creamy avocado, perfectly cooked egg, juicy tomato, and tangy dressing come together to create a symphony of flavors and textures that will tantalize your taste buds. Whether you're looking for a quick and easy weekday breakfast or a special weekend brunch, this salad has you covered. It's also incredibly versatile, so feel free to customize it with your favorite toppings and variations. From a classic vinaigrette to a spicy harissa dressing, the possibilities are endless. Get ready to elevate your breakfast game with this delightful avocado, egg, and tomato breakfast salad!
Let's cook with our recipes!
TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY
Here's what you need: hard-boiled egg, avocado, roma tomato, salt, pepper
Provided by Mercedes Sandoval
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl.
- Mix until combined. Serve.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram
AVOCADO - EGG - TOMATO BREAKFAST SALAD
Quick and easy too. Keep hard boiled eggs in the frig. to satisfy those spur-of-the-I'm-hungry-moment pangs.
Provided by Marty Hufnagel
Categories Eggs
Time 25m
Number Of Ingredients 7
Steps:
- 1. Boil the egg (along with as many eggs you desire for the frig. or other uses)
- 2. Cut the avocado open , remove seed, cut the filling into cubes and remove with a spoon into a small bowl.
- 3. Shell the hard boiled egg and cut into chunks. Add this to the avocado and mix very gently.
- 4. Sprinkle a couple of times with lemon juice. (if using fresh lemon juice - use 1 lemon wedge)
- 5. Sprinkle about 2 shakes of Bragg Dressing over all. Mix gently.
- 6. Throw the tomato halves into the bowl. Sprinkle with salt and pepper. Cut the chive stem with scissors over for garnish.
EGG, AVOCADO, & TOMATO TOAST RECIPE BY TASTY
Here's what you need: bread, avocado, cherry tomatoes, egg
Provided by Greg Perez
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Sliced two cherry tomatoes.
- Mash ½ of 1 avocado with salt. (Use the other half for another toast.)
- Prepare bread in a toaster to desired crispiness.
- In a pan, fry an egg sunny side up.
- Assemble the toast by spreading avocado on the toast, then the tomatoes and topping everything with the egg.
- Enjoy!
AVOCADO EGG SALAD TOAST
I had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mash avocado to desired consistency. Gently stir in eggs, green onion, lemon juice, salt and pepper. Spread over toast. Serve immediately.
Nutrition Facts : Calories 367 calories, Fat 15g fat (4g saturated fat), Cholesterol 280mg cholesterol, Sodium 671mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
AVOCADO EGG SALAD
I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!
Provided by ANGELAANDJAKERS
Categories Salad Egg Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 9.2 g, Cholesterol 216.6 mg, Fat 25 g, Fiber 4.9 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 188.7 mg, Sugar 2.7 g
Tips:
- Choose ripe avocados: Ripe avocados are easier to peel and have a creamier texture. To check if an avocado is ripe, gently press the skin. It should give slightly to the touch but not be mushy.
- Use fresh eggs: Fresh eggs will hold their shape better when poached. If you're not sure if your eggs are fresh, crack them into a bowl of water. If they sink to the bottom, they're fresh. If they float, they're not.
- Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them for just a few minutes, until the whites are set and the yolks are still runny.
- Use a variety of toppings: This salad is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as cucumber, bell pepper, or spinach.
- Make it ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the dressing just before serving.
Conclusion:
This avocado, egg, and tomato breakfast salad is a delicious and healthy way to start your day. It's packed with protein, healthy fats, and vitamins and minerals. Plus, it's easy to make and can be tailored to your own preferences. So next time you're looking for a quick and easy breakfast, give this salad a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
