Ingredients
- Large Eggs: 4, preferably free-range or organic
- Ripe Avocados: 2 medium, Hass variety works best for creaminess
- Red Onion: 1/4 small, very finely minced (about 2-3 tablespoons)
- Fresh Chives: 1 tablespoon, finely chopped (or use fresh parsley or dill)
- Lemon Juice: 1 tablespoon, freshly squeezed (plus a little extra to taste)
- Extra Virgin Olive Oil: 1 tablespoon
- Dijon Mustard: 1 teaspoon (optional, but adds a lovely tang)
- Sea Salt: 1/2 teaspoon, or to taste
- Freshly Ground Black Pepper: 1/4 teaspoon, or to taste
- Red Pepper Flakes: A pinch (optional, for a little heat)
- Optional additions for texture and flavor:
- Celery: 1 small stalk, finely diced for crunch
- Cherry Tomatoes: 1/2 cup, halved or quartered for sweetness and color
- Baby Spinach or Arugula: A handful per serving, as a base
Instructions
- Hard-Boil the Eggs:
- Place the 4 eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least an inch.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately cover the saucepan with a lid, remove it from the heat, and let the eggs stand in the hot water for 10-12 minutes for firm yolks. For slightly softer, jammy yolks, reduce the time to 8-9 minutes.
- While the eggs are cooking, prepare an ice bath: a bowl filled with cold water and ice cubes.
- Once the cooking time is up, use a slotted spoon to carefully transfer the eggs from the hot water to the ice bath. Let them cool completely in the ice bath for at least 5-10 minutes. This stops the cooking process and makes them easier to peel.
- Once cooled, gently crack the eggs all over and peel them under cool running water or submerged in the ice bath. Pat the peeled eggs dry with a paper towel.
- Prepare the Avocados:
- While the eggs are cooling, prepare your avocados. Cut each avocado in half lengthwise around the pit.
- Gently twist the halves to separate them. To remove the pit, carefully strike it with a sharp knife so the blade embeds slightly, then twist the knife to dislodge the pit. Alternatively, scoop it out with a spoon.
- Scoop the avocado flesh out of the skins using a spoon and place it into a medium-sized mixing bowl.
- Roughly chop or dice the avocado into bite-sized pieces. If you prefer a creamier salad, you can mash one of the avocados slightly with a fork. Immediately drizzle with a little lemon juice (about 1/2 teaspoon) and toss gently to prevent browning.
- Dice the Eggs:
- Once the eggs are peeled and dried, dice them into chunks similar in size to your avocado pieces. Add the diced eggs to the bowl with the avocado.
- Add Aromatics and Herbs:
- Add the finely minced red onion and chopped fresh chives (or your herb of choice) to the bowl. If using, add the optional finely diced celery at this stage for extra crunch.
- Prepare the Dressing:
- In a small separate bowl, whisk together the 1 tablespoon of fresh lemon juice, 1 tablespoon of extra virgin olive oil, and 1 teaspoon of Dijon mustard (if using). This creates a light, emulsified dressing.
- Combine and Season:
- Pour the dressing over the avocado and egg mixture.
- Add the 1/2 teaspoon of sea salt, 1/4 teaspoon of freshly ground black pepper, and the pinch of red pepper flakes (if using).
- Gently fold everything together using a rubber spatula or a large spoon. Be careful not to overmix, as you want to maintain some texture from the avocado and egg pieces. Overmixing can make the salad mushy.
- Taste the salad and adjust seasonings if necessary. You might want a little more salt, pepper, or another squeeze of lemon juice for brightness.
- Serve Immediately:
- For the best flavor and texture, serve the Avocado and Egg Breakfast Salad immediately. If using optional cherry tomatoes or spinach/arugula, you can fold them in now or use the greens as a bed for the salad.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450