Egg & Avocado Breakfast Salad

Recipes don’t always need to be complicated or complex. This simple breakfast salad will keep those taste buds happy
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: European
Keyword: Breakfast, Gluten Free, Low Carb, Quick, Salad, Vegetarian
Servings: 2 Servings
Calories: 311kcal


  • 3 Eggs
  • 60 grams Rocket
  • ½ Lemon (Juiced)
  • 1 tsp Olive Oil
  • 1 Avocado
  • 20 grams Feta Cheese (Crumbled)
  • 1 tbsp Sunflower Seeds (or pumpkin)


  • Firstly, boil the eggs to your liking, for hard-boiled cook them for around 5-8 minutes.
  • Place the rocket in a bowl, drizzle with lemon juice and olive oil, season with salt and pepper and rub everything into the rocket with your hands.
  • Half the avocado remove the stone and flesh and cut into cubes, then add into the bowl alongside the crumbled feta cheese and sunflower seeds. Give everything a good mix and divide between two plates.
  • Once eggs are cooked, peel them and cut in quarters, and divide between the two plates. Season to taste with freshly ground black pepper and more lemon juice if required.


Calories: 311kcal | Carbohydrates: 8g | Protein: 15g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 221mg | Potassium: 765mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1266IU | Vitamin C: 29mg | Calcium: 157mg | Iron: 3mg