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Poached Egg Breakfast Salad Bowl Recipe

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3.9 from 14 reviews

A light and nutritious Poached Egg Breakfast Bowl featuring fresh greens, ripe avocado, sweet grape tomatoes, protein-packed quinoa, and crunchy walnuts. This quick 15-minute recipe combines healthy ingredients for a balanced morning meal that is both satisfying and easy to prepare.

Ingredients

Ingredients

  • 2 large eggs
  • 4 cups lettuce (or greens of choice)
  • 7 grape tomatoes
  • 1 medium avocado
  • 1/2 cup cooked quinoa
  • 2 Tbsp chopped walnuts
  • Salt and pepper to taste

Instructions

  1. Boil water: Bring a small pot of water to a boil over medium-high heat to prepare for poaching the eggs.
  2. Add egg poachers: Give the boiling water a gentle swirl, then carefully place the egg poachers into the pot to create a stable base for the eggs.
  3. Poach eggs: Crack the eggs into the poachers and let them cook for 2 to 4 minutes depending on your desired yolk consistency, soft or medium set.
  4. Layer salads: While the eggs are poaching, assemble the salad by layering the fresh lettuce, halved grape tomatoes, sliced avocado, cooked quinoa, and chopped walnuts evenly to distribute flavors and textures.
  5. Add poached eggs: Gently remove the poached eggs from the water and place them on top of each salad bowl. Season with salt and pepper to taste.
  6. Enjoy: Serve immediately for a wholesome, protein-rich breakfast that energizes your day.

Notes

  • Use fresh eggs for easier poaching and better shape.
  • If you don’t have egg poachers, you can poach eggs directly in water by creating a gentle whirlpool.
  • Substitute quinoa with cooked couscous or brown rice for variety.
  • Add a drizzle of olive oil or a squeeze of lemon juice to enhance the salad flavors.
  • To keep the salad crisp, prepare the greens and toppings in advance and add the poached eggs just before serving.

Find it online: https://lauracooks.com/poached-egg-breakfast-salad-bowl-recipe/