POACHED EGG & AVOCADO BREAKFAST SALAD
- 2 large eggs
- 4 cups lettuce (or greens of choice)
- 7 grape tomatoes
- 1 medium avocado
- 1/2 cup cooked quinoa
- 2 Tbsp chopped walnuts
- salt/pepper (to taste)
Bring a small pot of water to a boil.
Give the water a swirl, then place the egg poachers in the pot.
Pour the eggs into the poachers and let cook for 2-4 minutes.
Create the salads by layering the lettuce, tomatoes, avocado, cooked quinoa, and walnuts.
Add the poached eggs and top with salt/pepper to taste.
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