Avocado & Soft-Boiled Egg Breakfast Salad with Toasted Almonds
Nutritional Information
A quick whole-food keto breakfast: peppery greens, creamy avocado, soft-boiled eggs and toasted almonds for crunch. No processed ingredients or added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 cups mixed arugula and baby greens
- 2 wholes large eggs
- 1 whole ripe avocado, sliced
- 1 oz raw almonds, roughly chopped
- ½ whole small lemon (juice)
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt (optional)
Bring a small pot of water to a gentle boil. Add eggs and cook 6–7 minutes for soft-boiled yolks. Transfer to cold water and peel.
Meanwhile, toast almonds in a dry skillet over medium heat for 2–3 minutes until fragrant; set aside to cool.
Assemble greens in two bowls. Top with avocado slices and halved soft-boiled eggs.
Sprinkle toasted almonds over salads, squeeze lemon juice across, and season with black pepper and salt if desired.
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