Egg and avocado breakfast salad
This breakfast salad is the right way to begin the day! It’s the perfect quick and healthy meal that is loaded with protein, healthy fat and fibre.
Add a small pot of blueberries to enjoy after the salad you have a nutritionally balanced breakfast.
Egg and avocado breakfast salad
Ingredients
Serves 1
2 eggs, hard boiled, shell removed and halved
Handful of watercress
3 cherry tomatoes, halved
1/2 avocado, sliced
handful of pumpkin seeds
1/2 tbsp basil olive oil (optional)
handful of blueberries served in a separate pot
Hard boil your eggs. I like mine jammy, so I add room temperature eggs to a saucepan and cover them with cold water. Bring water to the boil, once boiling, set a timer for 5 minutes and allow them to cook on a gentle boil. Immediately rinse the eggs under cold water until the shell feels cool to the touch.
Add a handful of watercress to your plate. Add the eggs, tomato and avocado.
sprinkle over the pumpkin seeds and drizzle over the basil olive oil if using.
serve with the pot of blueberries on the side to eat afterwards.
