Recipes and Cooking Breakfast Salad with Avocado and Eggs 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 is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Published on August 12, 2020 Print 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. 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.