Breakfast Salad with Egg & Salsa Verde Vinaigrette Recipe

Honestly, the first time someone suggested a “salad” for breakfast, I was skeptical. My morning routine usually involved something warm, comforting, maybe a little sweet – oatmeal, pancakes, or the classic scrambled eggs and toast. The idea of crisp lettuce and vinaigrette before noon felt… unusual. But then came this recipe: the Breakfast Salad with Egg & Salsa Verde Vinaigrette. Let me tell you, it was a revelation! It wasn’t just a random pile of greens; it was a vibrant, satisfying, and incredibly flavorful start to the day. The zesty kick of the homemade salsa verde vinaigrette, combined with the creamy avocado, the crisp veggies, and the pièce de résistance – a perfectly cooked egg with a gloriously runny yolk mingling with everything – completely won me over. Even my family, initially hesitant, were converted. It’s become a weekend staple, and sometimes even a quick weekday power breakfast when I prep components ahead. It leaves you feeling energized and satisfied, not heavy or sluggish. It’s proof that breakfast can be exciting, healthy, and packed with savoury goodness. If you’re looking to shake up your breakfast routine and add a burst of freshness and flavour, you absolutely have to try this.

Why You’ll Fall in Love with This Breakfast Salad

Before we dive into the delicious details, let’s talk about why this Breakfast Salad with Egg & Salsa Verde Vinaigrette deserves a prime spot in your recipe collection. It’s more than just a trendy meal; it’s a powerhouse of flavour, nutrition, and versatility.

• A Vibrant Start: Forget monotonous breakfast routines. This salad is bursting with colour, texture, and zesty, savoury flavours that wake up your palate and your senses. The bright green vinaigrette, colourful veggies, and golden yolk make it a feast for the eyes as well as the stomach.
• Nutrient-Dense Powerhouse: Packed with leafy greens, fresh vegetables, healthy fats from avocado and olive oil, and high-quality protein from the eggs, this breakfast provides sustained energy. It’s rich in vitamins, minerals, and fibre, setting you up for a productive and healthy day.
• Incredibly Satisfying: The combination of protein, healthy fats, and fibre ensures you stay full and satisfied until lunchtime, helping to curb mid-morning cravings for less healthy options. The runny egg yolk adds a luxurious richness that makes it feel indulgent.
• Surprisingly Quick & Easy: While it looks gourmet, this breakfast salad comes together relatively quickly, especially if you prep the vinaigrette ahead of time. Cooking the eggs takes just a few minutes, and assembling the salad is a breeze.
• Highly Customizable: This recipe is a fantastic template. You can easily swap greens, add different vegetables, incorporate leftover cooked grains like quinoa, add extra protein like black beans or grilled chicken, or adjust the spice level of the vinaigrette. It’s easy to adapt to your preferences or what you have on hand.
• Gluten-Free & Adaptable: Naturally gluten-free (just ensure no gluten-containing toppings like croutons are added), it caters to various dietary needs. With simple swaps, it can be adapted for paleo or dairy-free diets too.
• The Perfect Savory Breakfast: If you lean towards savoury rather than sweet breakfasts, this salad hits all the right notes. The tanginess of the salsa verde, the richness of the egg, and the freshness of the greens create a balanced and delicious savoury profile.

Ingredients You’ll Need

This recipe is designed for two generous servings. Feel free to scale up or down as needed. Precision is key for the vinaigrette, while the salad components offer more flexibility.

For the Salsa Verde Vinaigrette (Makes about 3/4 cup):

• Tomatillos: 4 medium (about 150g), husked, rinsed, and roughly chopped
• Fresh Cilantro: 1 packed cup, stems and leaves
• Jalapeño: ½ to 1 small, stemmed and roughly chopped (seeds removed for less heat, keep some for more)
• Garlic: 1 large clove, peeled and smashed
• Lime Juice: 3 tablespoons, freshly squeezed (about 1 large lime)
• Extra Virgin Olive Oil: 6 tablespoons (1/4 cup + 2 tbsp)
• Water: 1-2 tablespoons (optional, to adjust consistency)
• Salt: ½ teaspoon, or to taste
• Black Pepper: ¼ teaspoon, freshly ground, or to taste
• Optional: Pinch of ground cumin or a small squeeze of agave/honey for balance

For the Salad (Per Serving – Multiply by 2 for the full recipe):

• Mixed Greens: 2 large handfuls (about 2-3 cups loosely packed) – A mix like spinach, arugula, and romaine works well.
• Cherry Tomatoes: ½ cup, halved or quartered if large
• Cucumber: ¼ cup, sliced or diced
• Red Onion: 2 tablespoons, thinly sliced (soak in cold water for 5 mins to mellow the flavour if desired)
• Avocado: ½ medium, pitted, peeled, and sliced or diced
• Radishes: 2-3, thinly sliced (optional, for peppery crunch)

For the Eggs & Toppings (Per Serving – Multiply by 2 for the full recipe):

• Large Eggs: 2
• Olive Oil or Butter: For cooking eggs (if frying)
• Crumbled Cotija or Feta Cheese: 1-2 tablespoons (optional, adds saltiness)
• Toasted Pepitas (Pumpkin Seeds) or Sunflower Seeds: 1 tablespoon (for crunch)
• Optional: Cooked black beans (¼ cup), crumbled bacon (1 strip), pickled red onions, microgreens, fresh cilantro leaves for garnish.

Step-by-Step Instructions

Follow these steps to create your perfect Breakfast Salad masterpiece. Working efficiently, you can have this ready in under 30 minutes.

1. Make the Salsa Verde Vinaigrette:

• Combine Ingredients: In a blender or food processor, combine the chopped tomatillos, packed cilantro, chopped jalapeño (start with less if sensitive to heat), smashed garlic clove, and fresh lime juice.
• Blend Briefly: Pulse a few times until the ingredients are roughly chopped and combined.
• Emulsify: With the blender running on low speed, slowly drizzle in the extra virgin olive oil until the vinaigrette is smooth and emulsified. If it seems too thick, add 1-2 tablespoons of water to reach your desired consistency.
• Season: Add the salt, black pepper, and optional cumin or sweetener. Blend again briefly to incorporate.
• Taste and Adjust: Taste the vinaigrette. Adjust seasoning as needed – more salt, lime juice for tang, or a tiny bit more jalapeño for heat. Remember the flavours will meld as it sits.
• Set Aside: Pour the vinaigrette into a jar or bowl and set aside. This can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature or shake well before using.

2. Prepare the Eggs:

• Choose Your Method: Decide how you want your eggs. Poached, sunny-side-up, or soft-boiled eggs work best for achieving that desirable runny yolk that acts as part of the dressing.
  • Poached Eggs: Bring a saucepan of water with a splash of vinegar (like white or apple cider vinegar) to a gentle simmer (no rapid boiling). Crack an egg into a small ramekin. Create a gentle whirlpool in the water and carefully slide the egg in. Cook for 3-4 minutes for a runny yolk and set whites. Remove with a slotted spoon and drain well on a paper towel. Repeat for remaining eggs.
  • Fried Eggs (Sunny-Side Up or Over-Easy): Heat a teaspoon of olive oil or butter in a non-stick skillet over medium-low heat. Crack the eggs directly into the pan. Cook until the whites are set but the yolks are still runny (about 2-3 minutes for sunny-side up). For over-easy, gently flip and cook for another 15-30 seconds.
  • Soft-Boiled Eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into the water using a spoon. Boil for exactly 6-7 minutes for jammy, slightly runny yolks. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool enough to handle, peel carefully and halve them before adding to the salad.

3. Assemble the Salad:

• Prepare the Base: In a large bowl (if making both servings together) or individual serving bowls, place your mixed greens.
• Add Vegetables: Arrange the cherry tomatoes, cucumber slices, thinly sliced red onion, optional radishes, and sliced or diced avocado over the greens. If adding other optional ingredients like black beans, add them now.
• Dress the Salad: Drizzle about 2-3 tablespoons of the Salsa Verde Vinaigrette per serving over the salad components. You can toss gently or leave it drizzled on top for presentation. You will likely have leftover vinaigrette – store it in the fridge for future salads or use it as a marinade!
• Top with Egg(s): Carefully place your perfectly cooked eggs (one or two per serving) on top of the salad.
• Add Toppings: Sprinkle with crumbled cotija or feta cheese (if using) and toasted pepitas or sunflower seeds for crunch.
• Garnish: Add a final flourish with a few fresh cilantro leaves or microgreens, if desired. A sprinkle of flaky sea salt and extra black pepper directly on the eggs is also delicious.
• Serve Immediately: Breakfast salad is best enjoyed right away while the greens are crisp, the avocado is fresh, and the egg yolk is warm and runny.

Nutrition Facts (Estimated)

Please note that these values are estimates based on the ingredients listed and can vary depending on specific ingredient choices, portion sizes, and preparation methods. This calculation assumes 2 servings for the entire recipe as written above, using 2 eggs and half an avocado per serving, and approximately 3 tablespoons of vinaigrette per serving.

• Servings: 2
• Calories Per Serving: Approximately 480-550 kcal

Breakdown (Approximate per serving):

• Protein: 18-22g (Primarily from eggs, some from cheese and seeds)
• Fat: 35-45g (Mainly healthy unsaturated fats from olive oil, avocado, seeds)
• Saturated Fat: 7-10g
• Carbohydrates: 15-20g
• Fiber: 8-10g
• Sugar: 5-7g (Naturally occurring from vegetables and tomatillos)

This salad is a good source of Vitamin A, Vitamin C, Vitamin K, Folate, Potassium, and healthy fats.

Preparation & Cook Time

• Preparation Time: 15-20 minutes (Includes making the vinaigrette and chopping vegetables)
• Cook Time: 5-10 minutes (For cooking the eggs)
• Total Time: 20-30 minutes

Note: If the Salsa Verde Vinaigrette is made ahead of time, the total time reduces to about 10-15 minutes.

How to Serve Your Breakfast Salad

Presentation and pairing can elevate your breakfast salad experience. Here are some ideas:

• Serve Immediately: For the best texture and temperature contrast (warm egg, cool salad), assemble and serve right away.
• Individual Bowls: Assemble directly into individual shallow bowls or plates for a beautiful presentation.
• Runny Yolk Magic: Gently break the egg yolk just before eating, allowing it to drizzle over the salad components, mixing with the vinaigrette.
• Serve With:
  • A slice of hearty whole-grain toast or sourdough on the side for dipping into the yolk and vinaigrette.
  • Crispy tortilla strips for extra crunch and a Tex-Mex feel.
  • A small bowl of fresh fruit on the side for a touch of sweetness.
  • Your favourite morning beverage – coffee, tea, or fresh juice.
• Deconstructed Option: For picky eaters or meal prep, keep components separate and let individuals assemble their own bowls.
• Family Style: Arrange all components beautifully on a large platter and let everyone serve themselves. Place the vinaigrette in a small pitcher on the side.

Pro Tips for Breakfast Salad Perfection

Take your breakfast salad from great to absolutely amazing with these five expert tips:

1. Master the Vinaigrette: Taste and adjust the Salsa Verde Vinaigrette carefully. Don’t be afraid to tweak it! If it’s too tart, a tiny pinch of sugar or agave can balance it. If it’s too bland, add more salt or lime. If you like it spicier, leave some seeds in the jalapeño or add a pinch of cayenne. Making it slightly ahead allows the flavours to meld beautifully.
2. Egg Excellence: The egg is crucial. Practice your preferred cooking method (poached, fried, soft-boiled) to consistently achieve perfectly set whites and a luscious, runny yolk. Don’t overcook it! The yolk mixing with the vinaigrette is a key flavour component. Season the egg itself with a little salt and pepper.
3. Texture is Key: Aim for a variety of textures. You have the crispness from the greens and cucumber, creaminess from the avocado and yolk, tenderness from the tomatoes, and you need crunch. Don’t skip the toasted pepitas or sunflower seeds! Other great additions for crunch include toasted nuts (almonds, walnuts), crispy tortilla strips, or even some crumbled bacon.
4. Meal Prep Smart: While the full salad is best assembled fresh, you can save significant time during busy mornings:
   • Make the Salsa Verde Vinaigrette up to 4 days ahead (store in fridge).
   • Wash and chop sturdy greens (like romaine) and hardier veggies (cucumber, radish, onion) and store them in airtight containers (keep greens separate).
   • Toast nuts/seeds ahead of time.
   • Wait to slice the avocado and cook the eggs until just before serving.
5. Don’t Dress Too Early: Dress the salad just before adding the egg and serving. Adding the vinaigrette too soon will make the greens wilt and become soggy, especially delicate ones like spinach or arugula. Drizzle, top with the egg, and serve promptly for the best results.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this Breakfast Salad recipe:

1. Can I make this Breakfast Salad ahead of time for meal prep?

• Answer: You can prep components ahead, but it’s best assembled fresh. Make the Salsa Verde Vinaigrette and store it in the fridge (up to 4 days). Chop hard veggies (cucumber, onion, radish) and store them separately. Wash greens and store them (perhaps with a paper towel to absorb moisture). Toast seeds/nuts. Cook hard-boiled eggs if using (store peeled or unpeeled). However, cook fried or poached eggs fresh, slice avocado fresh, and assemble/dress the salad just before eating to prevent sogginess and browning.

2. Is this recipe gluten-free?

• Answer: Yes, the recipe as written (salad base, vegetables, egg, vinaigrette, cheese, seeds) is naturally gluten-free. Just ensure any additional toppings you might add, like croutons or specific store-bought additions, are certified gluten-free if needed.

3. Can I make this breakfast salad vegan?

• Answer: Yes, with a few substitutions! Omit the eggs and cheese. For the protein element, consider adding seasoned black beans, chickpeas, crispy baked tofu cubes, or a small scoop of tofu scramble. Ensure your optional sweetener in the vinaigrette (if using) is vegan (like agave or maple syrup instead of honey). The Salsa Verde Vinaigrette itself is typically vegan.

4. I don’t have tomatillos. What can I use instead for the vinaigrette?

• Answer: While tomatillos give the classic Salsa Verde flavour (tangy, slightly acidic), you could try a different green salsa base or adapt the vinaigrette. You could try using green tomatoes (less common) or create an “avocado-lime crema” style dressing by blending avocado, lime juice, cilantro, garlic, olive oil, and a touch of water/jalapeño. Alternatively, a simple lime vinaigrette or a lemon-tahini dressing would also pair nicely with the salad components, though it won’t be “Salsa Verde.”

5. How should I store leftovers?

• Answer: Ideally, you’ll only assemble as much salad as you plan to eat immediately, as dressed salad with cooked egg doesn’t store well. If you do have leftovers, it’s best to store components separately if possible. Store leftover undressed greens/veggies in one container, leftover vinaigrette in another, and any leftover cooked egg separately (note: reheated eggs, especially fried or poached, aren’t ideal). Reassemble and add fresh avocado when ready to eat. A dressed salad might last a day in the fridge but will likely be wilted.