Breakfast Salad with Fried Eggs (No Lettuce!)
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This breakfast salad is fresh, creamy, and crunchy, with a jammy fried egg on top that makes it a real meal. There’s no lettuce here, just crisp vegetables, buttery avocado, and spicy cashews that come together in minutes.
Are you a morning person? I’ll be honest, I’m not. But even on days when I’m rushing out the door, I still want a breakfast that feels fresh and satisfying, which is why this breakfast salad is a staple in my kitchen. Most of it can be prepped ahead, so all you need in the morning is three minutes to fry an egg.
Salad for breakfast might sound a little unconventional, but there’s no lettuce here, so it never feels like you’re eating a bowl of greens before you’ve had your coffee. Instead, cherry tomatoes, cucumbers, and sweet red bell peppers keep it crisp and bright, creamy avocado softens every bite, and a handful of spicy cashews adds crunch. Add a jammy fried egg on top, and it becomes a real meal. I’ve been starting my day this way for years, and it’s hands-down my favorite. Give it a try; I think you’re going to love it, too.
This breakfast salad is a little like my favorite Greek salad and my cucumber tomato salad mixed into one. I switch it up regularly to keep things interesting (it’s on the menu almost daily around here), but I love it most just as written in the recipe.
Variations to try
I do variations of this breakfast salad all the time. Here are a few of my favorites:
- Serve it over arugula or baby greens.
- Add goat cheese or feta.
- Throw in some olives.
- Add fresh dill.
- Switch up the nuts – pecans, slivered almonds, pistachios, or toasted walnuts are all great.
- Add homemade breakfast sausage patties on the side.
Tips for making a breakfast salad
This salad is easy as it is, but I have a few tips to make it even better:
- Keep the pieces bite-sized: When you chop the cucumbers, peppers, and avocado, aim for pieces about the same size as your halved cherry tomatoes. It makes every forkful come together nicely.
- Cook the egg your way: How you cook the egg is up to you. I love a runny yolk that drizzles over the salad almost like a creamy dressing, but if you prefer a firmer egg, just leave it in the pan until it’s cooked through.
- Season it well: Don’t skip the drizzle of olive oil and a good pinch of salt and pepper. Those few simple things are what pull the whole salad together.
- Start with good ingredients: In a simple recipe like this, the ingredients really shine, so reach for the ripest tomatoes, the crispest cucumbers, and the freshest herbs you can find.
- Prep it ahead: For a breezy morning, chop everything the night before and keep it in an airtight container in the fridge, holding off on the oil, salt, and pepper. Then all that’s left to do is fry the egg when you’re ready to eat.
Storage
You can store this salad only if you don’t salt it first. Salt draws moisture out of veggies, making them soft. If you anticipate having leftovers, salt the salad on your plate.
Breakfast Salad with Fried Eggs (No Lettuce!)
Ingredients
- 1 ½ cups chopped cucumbers (use English cucumbers or mini cucumbers)
- 1 cup cherry tomatoes (halved)
- 1 red pepper (diced)
- 1 avocado (diced)
- ¼ cup fresh basil (torn into bite-sized pieces)
- ¼ cup parsley (roughly chopped)
- ¼ cup toasted cashews or pine nuts
- 1 tablespoon olive oil (use the best you have)
- ¼ teaspoon EACH: flaky sea salt and pepper
- 2 teaspoons butter (can sub olive oil)
- 2 large eggs
Instructions
- Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat.1 ½ cups chopped cucumbers, 1 cup cherry tomatoes, 1 red pepper, 1 avocado, ¼ cup fresh basil, ¼ cup parsley, ¼ cup toasted cashews or pine nuts, 1 tablespoon olive oil, ¼ teaspoon EACH: flaky sea salt and pepper
- Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg.2 teaspoons butter, 2 large eggs
Nutrition
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Hi Kristen!
I have a small question, is it okay to use a normal tomatoes instead of cherry tomatoes.
If tomatoes are in season then absolutely go for regular tomatoes! But if they’re out of season I would avoid them as they tend to be bland and have the worst texture. Cherry tomatoes are your best bet for year-round tomatoes.
This salad is awesome, It tastes quite good and the egg adds protein and energy to the dish. perfect for a great and fresh breakfast for a beautiful day. Thanks.
That is so wonderful to hear! Thanks, Lisa!
Ahh this sounds wonderful! I make a breakfast salad all the time with avocados, spinach, tomatoes, peppers, and poached eggs. I like to add a little bit of salsa and greek yogurt to mine as a ‘dressing’. Can’t wait to try this version!