Egg and Avocado Breakfast Salad

Ingredients

• 1/2leek
• 2 1/2 teaspoons, dividedextra-virgin olive oil
• 1whole grain English muffin, cut into 1/4-inch pieces
• to tastekosher salt and black pepper
• 4 cupsbaby kale or chopped regular kale
• 2 largeeggs
• 1 1/2 tablespoonsgrated Parmesan
• 1/4avocado, sliced
• to tastefresh dill
• to tasteflaky sea salt

Instructions

1. 1

   Clean the leek

   Halve the leek and cut it into 1/4-inch slices. Put the slices in a large bowl, cover with cold water and move them around to loosen any grit. Leave for 10 minutes, then lift them out with a slotted spoon without disturbing the grit at the bottom. Transfer to a clean tea towel and pat dry.

2. 2

   Toast the croutons

   Meanwhile, heat a non-stick frying pan over medium heat for 5 minutes. Add 1 teaspoon of the oil and swirl to coat the pan. Add the muffin pieces, season with salt and pepper, and cook for 10–12 minutes, stirring often, until golden and toasted. Transfer to a bowl.

3. 3

   Cook the greens

   Add 1 teaspoon of oil to the empty pan over medium heat. Add the leek and cook for 3–4 minutes, stirring often, until softened and beginning to brown. Add the kale and cook for 1–2 minutes, until just wilted; season with salt and pepper. Transfer the greens to a serving bowl.

4. 4

   Fry the eggs

   Wipe the pan clean and add the remaining 1/2 teaspoon of oil over medium heat. Crack in the eggs and cook for about 2 minutes, until the whites are set. Top each egg with 1 teaspoon of Parmesan and carefully flip it; sprinkle another teaspoon of Parmesan over each egg and cook for 1 minute. Flip once more and cook for about 1 minute, just until the cheese is golden.

5. 5

   Assemble the salad

   Arrange the eggs, croutons and avocado over the greens. Finish with fresh dill, flaky sea salt and black pepper.

What is an egg and avocado breakfast salad?

This American-style breakfast bowl brings together eggs, greens and avocado, with toasted muffin pieces standing in for crunchy croutons. It is a fresh take on a savoury breakfast, combining familiar morning ingredients in a salad format.

The method builds contrast: kale and leek make a warm, savoury base, while avocado softens the bowl and the Parmesan on the eggs adds a crisp, salty edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 563 calories, 27g protein, 27g carbs, 39g fat.

The muffin supplies most of the carbohydrates, while the olive oil, Parmesan and avocado contribute much of the fat; the eggs and Parmesan provide most of the protein. For a more balanced plate, serve the bowl with a piece of fruit or add extra greens without changing the croutons.

Clean and prepare the leek

Leek layers can hold grit, so the cold-water soak gives it time to sink away from the slices. Lift the leek out rather than pouring the bowl through a sieve, which could tip the grit back onto it.

Dry the slices well before cooking. This helps them soften and brown in the pan instead of releasing excess water.

Toast the muffin cubes

Cut the English muffin into even 1/4-inch pieces so they toast at a similar pace. Stir frequently over medium heat, and take them off the heat once golden and crisp.

The croutons are cooked separately from the greens, keeping their toasted texture instead of letting them soften in the pan.

Wilt the greens gently

Cook the leek first, until softened and just starting to colour, then add the kale. Kale needs only 1–2 minutes to wilt, so keep it moving and take it off the heat while it still has some structure.

Baby kale works as written; chopped regular kale is another option. If using the latter, chop it well so it is easy to eat with the other components.

Get the eggs and cheese right

Let the egg whites set before trying to flip them. A careful turn helps keep the eggs intact and gives the Parmesan on both sides a chance to brown.

Watch the cheese closely during the final minute: aim for golden and crisp, rather than dark. A non-stick pan makes flipping and lifting the cheesy eggs easier.

Serve while the textures contrast

Put the warm greens in the bowl first, then add the eggs, croutons and sliced avocado. Finish with dill, flaky salt and black pepper just before serving.

The croutons are best while crisp, and the eggs are most enjoyable straight from the pan. Serve as a complete breakfast, or alongside fruit if you want a fresh, sweet contrast.

Recipe notes & tips

• Lift the leek slices from the soaking water so the grit stays behind.
• Pat the leek dry before it goes into the pan.
• Stir the muffin cubes often to encourage even browning.
• Add the kale after the leek has softened so it does not overcook.
• Use a thin spatula to turn the eggs carefully.
• Add the avocado and flaky salt just before serving.

Variations

• Use baby spinach: Stir it into the leek and cook just until wilted.
• Add chilli flakes: Sprinkle them over the finished bowl for a little heat.
• Change the herbs: Use chopped parsley in place of fresh dill.
• Try another cheese: Use finely grated mature Cheddar instead of Parmesan.
• Add lemon: Finish with a small squeeze over the greens and avocado.

Common mistakes to avoid

• Pouring off the leek water: Lift the slices out so settled grit does not land back on them.
• Skipping the drying step: Pat the leek dry to help it cook rather than steam.
• Leaving croutons unstirred: Stir them often so they toast evenly and do not scorch in one spot.
• Overcooking the kale: Remove it as soon as it wilts to keep some texture.
• Flipping eggs too early: Wait until the whites are set so the eggs are easier to turn.
• Browning the cheese too far: Keep an eye on the final minute and remove the eggs when the cheese is golden.

How to store

For the best texture, assemble and eat the salad straight away. If needed, refrigerate the cooked greens and eggs in a covered container for up to 2 days, keeping the croutons and avocado separate; reheat the greens and eggs gently, then add the other toppings fresh.

Frequently asked questions