Breakfast Salad with Fried Eggs (No Lettuce!)
This breakfast salad is fresh and crunchy with creamy avocado, spicy cashews, and a jammy fried egg on top. No lettuce required, and most of it can be prepped ahead for an easy morning.
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
Serving: 1 serving = ½ of the recipe, Calories: 458kcal, Carbohydrates: 24g, Protein: 13g, Fat: 37g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 174mg, Sodium: 414mg, Potassium: 1109mg, Fiber: 10g, Sugar: 8g, Vitamin A: 3608IU, Vitamin C: 116mg, Calcium: 85mg, Iron: 4mg