Avocado & Soft‑Boiled Egg Herb Salad
Nutritional Information
A simple, whole-food keto breakfast or light lunch: creamy avocado and soft‑boiled egg on a bed of peppery arugula with fresh herbs and lemon. No oils or processed ingredients — healthy fats come from avocado and egg yolks.
This recipe is originally for 1 servings. How many are you cooking for today?
- 1 medium ripe avocado
- 2 larges eggs
- 1 cup arugula (packed)
- 6 eachs cherry tomatoes (halved)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh chives (chopped)
- 1 slice lemon (for squeezing)
Bring a small pot of water to a gentle boil. Carefully add eggs and cook 6–7 minutes for soft‑boiled. Transfer to cold water, peel and halve.
Halve and pit the avocado; slice or cube. Arrange arugula on a plate, top with avocado, halved soft‑boiled eggs and cherry tomatoes.
Sprinkle parsley and chives over salad. Squeeze lemon over just before serving. Season with salt and pepper to taste (optional).
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!