Breakfast Salad - (Free Recipe below)

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Breakfasald - Recipes
1.00 LBS
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Breakfast Salad
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
Author: The Endless Meal
Serves: 1-2
  • ½ english cucumber, cut into quarters and then thickly sliced
  • 2 large handfuls of cherry tomatoes, halved
  • 1 red pepper, diced
  • 1 not too ripe avocado, diced
  • 1 small handful of fresh basil, torn into bit sized pieces
  • 1 small handful of parsley, roughly chopped
  • ¼ cup of pine nuts, toasted
  • 1 tablespoon olive oil
  • ¼ teaspoon mild flavoured flaky sea salt, such as Maldon or a black lava sea salt
  • 2 eggs
  • Oil for frying the eggs
  • Option: Slice an Avocado
  • Option: Add sliced ham or turkey
  1. Combine all veggies, pine nuts, olive oil and salt together in a large bowl and toss well.
  2. Heat a skillet (cast iron works great) over medium heat and add a splash of oil. When the pan is hot crack both of the eggs into the pan. Add a small splash of water to the pan to help the eggs cook. Remove the eggs from the skillet and serve over the salad once they are cooked to your liking.