Breakfast Salad: Poached Egg Breakfast Bowl

Common Questions

Is salad okay to eat for breakfast?

Yes, definitely. It might not be the first thing that comes to mind for breakfast, but salad is a great way to start your day with fiber, healthy fats, and protein! This one is filling, flavorful, and full of nutrients to keep you going all morning.

Do any cultures eat salad for breakfast?

They do. In countries like Israel, Japan, and Turkey, savory breakfasts that include salads or fresh veggies are very common. Breakfast doesn’t have to look one certain way, and this salad fits right in with those delicious traditions.

Can I prep this salad ahead of time?

Yes! While I recommend poaching the eggs right before serving, you can prep everything else in advance. Layer the lettuce, tomatoes, quinoa, and walnuts in a container, then just add the egg and avocado when you’re ready to eat.

How long does this salad keep in the fridge?

Without the eggs and avocado, the salad can stay fresh in the fridge for 2 to 3 days. Keep it in an airtight container and add the egg and avocado just before serving for the best texture and taste.

Should this salad be served hot or cold?

It’s totally up to you. The base of the salad is served cold, and the warm poached eggs on top add a cozy, satisfying touch.

Mix things up with a salad for breakfast! This vegetarian, gluten-free, and dairy-free Poached Egg & Avocado Breakfast Salad is simple, easy to make, and DELICIOUS. Perfect for a balanced meal any time of the day in 15 minutes or less!

A salad for breakfast? You heard right! When it comes to breakfast salads, having the perfect balance of creamy, savory, and crunchy textures is essential!

Today, we’re sharing our go-to breakfast salad (or lunch, or dinner) that’s quick and easy to make. Loaded with yummy flavors and nutrition, it’s the perfect way to start the day! Here’s what we’re loving about this Poached Egg & Avocado Breakfast Salad:

• Sweet grape tomatoes.
• Peppery arugula, kale, or spinach.
• Wholesome cooked quinoa. (opens in a new tab)
• Creamy, fresh avocado slices.
• Topped with a creamy, runny poached egg (SO YUMMY)!

This is a recipe you’ll want to save and keep on repeat for a healthy meal any time of the day!

You’ll also love: Quick & Healthy Weekday Breakfast Recipes

Poached Egg & Avocado Breakfast Salad VIDEO TUTORIAL

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Breakfast Salad Ingredients

You’ll only need 6 simple ingredients for this easy breakfast salad recipe:

• Eggs
• Lettuce or greens of choice (we used a mix)
• Grape tomatoes
• Chopped walnuts, sliced almonds, pistachios, or any type of nut/seed
• Quinoa (can be dry or pre-cooked. (opens in a new tab) We love these quinoa packs to save time!)
• Avocado

Feel free to make this breakfast salad your own! Add in any toppings or extras that you want.

How to Make this Poached Egg Breakfast Salad Recipe

1. Poach the eggs

Poaching the eggs is easier than you might think! In this case, we used these egg poachers (opens in a new tab)to simplify the process. Bring the water to a boil, swirl the water, place the egg poachers in the pot, then pour the eggs into the poachers. Let it cook for a few minutes and done!

2. Cook the quinoa

Cook the dry quinoa while the eggs are poaching (here’s a post about how to cook quinoa perfectly every time) or use pre-cooked quinoa (opens in a new tab) in your salad instead!

3. Combine the lettuce, tomatoes, nuts, and avocado

And any other toppings you might want! We didn’t include a salad dressing since the runny poached eggs and creamy avocado add so much flavor to this salad. However, this Easy Lemon Vinaigrette would pair wonderfully!

4. Add salt/pepper

Serve and enjoy!

RELATED: 20+ Easy Healthy Salad Recipes

You’ll Love this Easy, Healthy Breakfast Salad Recipe!

It’s loaded with protein, healthy fats, healthy carbs, and yummy flavors. What’s not to love? This Poached Egg & Avocado Breakfast Salad is perfect for adding into your healthy weekday breakfast mix!

Breakfast Salad Tips for Storage and Leftovers!

One of the best things about this breakfast salad is that it’s just as easy to store and reuse as it is to make fresh in the morning. Whether you’re prepping parts of it ahead of time or storing extras, here are a few simple tips to help keep everything fresh and delicious.

• Leftover quinoa can be stored in an airtight container in the fridge for up to 4 or 5 days. I like making a big batch at the beginning of the week! It’s perfect for tossing into this salad, adding to veggie bowls, or pairing with eggs and toast.
• Lettuce and tomatoes can be chopped ahead and stored in separate containers in the fridge. This keeps them crisp and ready to go.
• Chop walnuts in advance and keep them in a sealed jar in the pantry. So easy and convenient.
• Avocados are best sliced fresh, but if you have extras, drizzle with lemon juice and store in a tightly sealed container to help prevent browning.
• Poached eggs are best made right before serving, but if you’re looking to save time, soft-boiled eggs are a great option. Peel and store them in the fridge for up to 3 days!

Breakfast Salad FAQs

More healthy breakfast recipes:

• Easy Avocado Breakfast Toast
• Tofu Scramble Vegan Breakfast Bowl
• Easy Whole30 Breakfast Casserole
• Healthy Breakfast Tacos
• Skillet Sweet Potato Hash with Kale

Want to take this meal up a notch? Pair it with a smoothie from Smoothie Box (opens in a new tab) for added nutrition (and get $15 off your first box (opens in a new tab))!