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Get your greens in bright and early with this delicious Breakfast Salad featuring whole grain English muffin croutons, sautéed baby kale and leeks, my go-to crispy cheesy fried egg, creamy avocado, and fresh herbs to finish. Yes, breakfast salads are a thing!
Components of a Breakfast Salad
There are five main components for making a legit breakfast salad (aka one that’s both satisfying and delicious).
Veggies: this breakfast salad is packed with hearty greens. Feel free to use roasted broccoli, roasted sweet potatoes, or sautéed mushrooms, onions, and bell peppers.
Protein: I like my eggs in the morning! And when cooked over-easy or over-medium, they add a delicious silky sauce to the whole breakfast bowl. If you tend to need more protein than just a couple of eggs, or prefer something other than eggs, add some cooked ground turkey, cubed ham, or crispy baked tofu.
Something crunchy: every great salad needs something crunchy and English muffin croutons are a great option here.
Finally, finish the breakfast bowl off with sprinkle of flaky sea salt for the ultimate crunchy finish.
Variations On This Breakfast Salad
- Use shredded Cheddar instead of Parmesan for the cheesy egg.
- Make it dairy-free by skipping the cheese and adding Nutritional yeast to finish.
- Skip the cheese and make sunny side up eggs.
- Serve with soft boiled eggs instead of cheesy eggs.
- Make poached eggs instead of fried eggs.
- Add smoked salmon and capers.
- Use cooked ground turkey flavored with salt, red pepper flakes and fennel seed instead of (or in addition to) the eggs.
- Add basil and sliced cherry tomatoes.
- For a little zip, add some lemon zest or lemon juice to the greens.
More Breakfast Recipes
Baking Recipes
Bran Muffins
Breakfast
Whole-Wheat French Toast
Egg Recipes
Easy Crustless Quiche Recipe
Baking Recipes
Moist Whole-Wheat Banana Bread with Yogurt
If you give this Breakfast Salad recipe a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @zestfulkitchen on Instagram. I love hearing about and seeing your ZK creations!
Egg and Avocado Breakfast Salad
Description
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Ingredients
- ½ leek
- 2 ½ teaspoons extra-virgin olive oil , divided
- 1 whole grain English muffin , cut into ¼-inch pieces
- Kosher salt and black pepper
- 4 cups baby kale or chopped regular kale
- 2 large eggs
- 1 ½ tablespoons grated Parmesan
- ¼ avocado , sliced
- Fresh dill
- Flaky sea salt
Instructions
- Halve leek and slice ¼-inch thick; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water then let rest 10 minutes. Using a slotted spoon or spider, scoop up leek slices, being careful not to kick up dirt at bottom of bowl, and transfer to a clean kitchen towel and pat dry.
- Meanwhile, preheat a nonstick skillet over medium for 5 minutes. Add 1 teaspoon oil to preheated skillet and swirl to coat. Add English muffin cubes and season with salt and pepper; cook, stirring frequently, until golden brown and toasted, 10–12 minutes; transfer to a bowl.
- Add 1 teaspoons oil to now-empty skillet over medium heat. Add leek slices and cook, stirring frequently, until softened and starting to brown, 3–4 minutes. Add kale and cook until just wilted, 1–2 minutes; season with salt and pepper. Transfer greens to a serving bowl.
- Wipe skillet clean then add remaining ½ teaspoon oil to skillet over medium heat. Crack eggs into skillet and cook until whites are set, about 2 minutes. Top each egg with 1 teaspoon Parmesan then carefully flip eggs, sprinkle another teaspoon Parmesan over each egg and cook 1 minute. Flip again and cook just until cheese is golden brown, about 1 minute.
- Top greens with eggs, croutons, avocado slices, fresh dill, flaky sea salt and black pepper.
