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Avocado Toast Breakfast Salad

This perfect-for-breakfast salad is inspired by two early-morning favorites: avocado toast and the bagel and egg sandwich. With bagel croutons, avocado slices, and soft-boiled eggs, this salad is perfect for a quick breakfast or an easy lunch.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
481 calories per serving


> 4 large eggs
> 2 pre-sliced everything bagel
> 1 cup grape tomatoes
> 2 ripe avocados
> 3 tbsp olive oil
> 1 tbsp fresh lemon juice
> 2 tsp everything bagel seasoning
> 1 (5 oz) pkg baby spinach


In a medium pot, place the eggs and add enough water to cover by 1 inch. Cover pot and bring to a boil on high. Remove from heat and let stand, covered, 6 min. Drain eggs and rinse with cold water until cool. Peel eggs and halve them. Season with salt and pepper.
Meanwhile, toast the bagel halves until golden brown. Cut bagels into 1-inch pieces. Halve the tomatoes, if desired. Pit and slice the avocados.
In a large serving bowl, stir the oil, lemon juice, and bagel seasoning. Season with salt and pepper. Add the spinach, tomatoes, and bagel croutons and toss to combine. Transfer salad to plates. Serve salad with avocado slices and egg halves.

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