Toss some salad greens in olive oil and sprinkle on some blueberries, fresh mozzarella balls, and cherry tomatoes. Finish it up with some pecans and a perfectly poached egg for a delicious + nutritious breakfast salad with eggs.
I first had a salad for breakfast in San Francisco. It’s not your everyday breakfast but I love a bit of an unexpected breakfast. Avocado Toast is one of my favorites, but I also eat dinner leftovers for breakfast quite often. Nothing feels as fresh and light and this lovely salad though. The toast is optional, I have a piece when I need something a little extra filling.
I like my breakfast salad with eggs – I like the protein and poached eggs seem like a special little breakfast treat. And don’t worry they’re super easy to make.
For this breakfast salad you’ll need:
- arugula and spinach – if you prefer one over the other then use the one you like. For one plate I used half of a 5 oz container. My local Aldi has a great little Artisan Lettuce Mixed pack that would be great here.
- watercress – I used this because I was happy to find it in a local grocery store, it’s optional though as I believe the other greens are enough
- cherry tomatoes – I love sweet little cherry tomatoes, you could also use Roma tomatoes, cut into wedges or diced
- blueberries – this is what I prefer along with strawberries, but you could use any berry
- mozzarella balls – I like the small little fresh mozzarella balls, but I originally had this with thick slices of mozzarella
- walnuts or pecans – a tablespoon or two of nuts gives a nice crunch
- a large egg – to poach, plus some water to poach it in
- olive oil – to drizzle
- balsamic vinegar – I like white balsamic vinegar for this but you can use regular balsamic vinegar or any type of vinaigrette you have in the fridge
- bread to toast – this is optional, I don’t always have bread with my breakfast salad but when I do I like a piece of sourdough, toasted and slathered with real butter
- avocado – half an avocado, sliced
Other breakfast salad ideas that I think would be awesome to try:
- mushroom and sweet potato cubes with fresh herbs
- tomato, basil, and feta
- chickpeas, tahini, and pumpkin seeds
What kind would you make?
Let’s Make a Breakfast Salad
Start with portioning the greens into a bowl for mixing. I leave them there until the egg goes in the water and then I dress it with the oil and vinegar.
Prep everything else you need – cut the cherry tomatoes and have the Mozza, blueberries, and walnuts ready. The measurements are just what I like, you can eyeball it. Toast a piece of bread if you’re having it.
Bring a small pot of water to boil. Once it’s boiling turn the heat down to a low simmer. You only want to see occasional bubbles. Crack your egg into a small bowl. Slide the egg into the simmering water. Set a timer for 3 minutes.
Now you can dress the greens. Plate the greens, add the watercress if using. Slice half an avocado and add to the plate. Dot around the tomatoes, mozzarella, blueberries and pecans or walnuts. Add the toast to the plate if using.
Lift the egg out of the pot with a slotted spoon and place it onto the center of the plate. Sprinkle with salt and pepper. Serve.
Questions About eating greens for breakfast
Whichever greens you like! I like spinach and arugula. You use kale (make sure you massage it to make it easier to chew and digest!), you could use romaine or a mix of your favorite greens.
No of course not – I love poached eggs and they’re really not hard to make! I’ve explained above how to do it. You can replace the poached egg with a fried egg or a soft or hard boiled eggs.
Breakfast Salad
Ingredients
- 2 ½ oz arugula + spinach mix a few cups*
- ¼ cup watercress
- ¼ cup fresh mozzarella balls
- ¼ cup cherry tomatoes halved
- ¼ cup blueberries
- 2 tablespoons walnuts or pecans
- 1 large egg
- ½ large avocado
- salt and pepper to taste
- 1 tablespoon olive oil
- ½ tablespoon white balsamic vinegar
- 1 piece sourdough bread, toasted and buttered optional
Instructions
- Bring a small pot of water to a boil.
- Place the greens into a mixing bowl.
- Toast a piece of bread (Optional)
- Once the water has come to a boil, turn the heat down to a low simmer. (You shouldn't see consistent bubbles, just one every few seconds or so.) Crack the egg into a small bowl and then gently slide it into the water. Set a timer for three minutes for a runny yolk. Leave it for 4 minutes for a harder yolk.
- Dress the greens with the oil and vinegar. Plate the greens and then top with watercress if using. Dot around the mozzarella balls, cherry tomatoes, and blueberries, and pecans. Slice half an avocado and add to the plate. Add the toast.
- Scoop the egg out with a slotted spoon, lightly shake off excess water and then slide the egg on top of the salad greens. Sprinkle the plate with salt and pepper and serve immediately.
Notes
- I used half of a 5 oz container of mixed spinach and arugula.
- Watercress is optional, I use it when I can find it.
- Use whatever berry you like. Same with the nuts.
- I used white balsamic vinegar. I use regular balsamic vinegar too or sometimes balsamic glaze – delicious.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
