Recipes and Cooking Breakfast Salad with Avocado and Eggs 5.0 (1) Add your rating & review With a gorgeous poached egg on top, we're all about the breakfast salad idea. For an extra boost of protein, top your salad with bacon or crisped prosciutto. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Published on August 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 25 mins Servings: 6 Yield: 12 cups Jump to Nutrition Facts Ingredients ½ cup packed flat-leaf parsley ½ cup packed fresh basil and/or dill 1 clove garlic, halved 1 lemon (1/2 tsp. zest, 2 Tbsp. juice) 1 small avocado, halved 2 tablespoon water 2 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon ground black pepper 1 large carrot 2 heads butterhead lettuce, such as Bibb or Boston, torn into pieces (11 cups) 1 ¾ cup thinly sliced radishes 1 ½ teaspoon white vinegar 6 eggs Directions For dressing: In a food processor pulse parsley, basil, and garlic until finely chopped. Add lemon zest and juice, half the avocado, the olive oil, 2 Tbsp. water, and 1/4 tsp. each salt and ground black pepper. Cover; process until smooth. Coarsely chop remaining avocado half. Using a peeler, shave carrot lengthwise into thin ribbons. In a large bowl toss lettuce, radishes, avocado, and carrot with dressing. In a large skillet bring 6 cups water and the vinegar to boiling; reduce heat to simmering. One at a time, slip eggs into water. Simmer 3 to 5 minutes or until whites are set and yolks begin to thicken. Using a slotted spoon, remove eggs from water. Place eggs on salads. Serves 6. To Make Ahead Make dressing. Prepare carrot, lettuce, and radishes. Wrap remaining avocado half in plastic wrap. Chill ingredients separately up to 4 hours. When ready to serve, cook eggs, chop avocado, and assemble salad as directed. Rate it Print Nutrition Facts (per serving) 176 Calories 13g Fat 8g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 176 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 186mg 62% Sodium 195mg 8% Total Carbohydrate 8g 3% Total Sugars 3g Protein 9g Vitamin C 21mg 105% Calcium 93mg 7% Iron 2.9mg 16% Potassium 581mg 12% Folate, total 138.5mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.