Egg and Avocado Breakfast Salad

The perfect way to kick off the day—a deliciously satisfying breakfast bowl packed with greens, crunchy English muffin croutons, crispy cheesy eggs, and creamy avocado. This breakfast salad has it ALL!

📝 Ingredients

• 1/2 leek
• 2 1/2 teaspoons extra-virgin olive oil (, divided)
• 1 whole grain English muffin (, cut into 1/4-inch pieces)
• Kosher salt and black pepper
• 4 cups baby kale (or chopped regular kale)
• 2 large eggs
• 1 1/2 tablespoons grated Parmesan
• 1/4 avocado (, sliced)
• Fresh dill
• Flaky sea salt

👨‍🍳 Instructions

1. 1Halve leek and slice ¼-inch thick; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water then let rest 10 minutes. Using a slotted spoon or spider, scoop up leek slices, being careful not to kick up dirt at bottom of bowl, and transfer to a clean kitchen towel and pat dry.
2. 2Meanwhile, preheat a nonstick skillet over medium for 5 minutes. Add 1 teaspoon oil to preheated skillet and swirl to coat. Add English muffin cubes and season with salt and pepper; cook, stirring frequently, until golden brown and toasted, 10–12 minutes; transfer to a bowl.
3. 3Add 1 teaspoons oil to now-empty skillet over medium heat. Add leek slices and cook, stirring frequently, until softened and starting to brown, 3–4 minutes. Add kale and cook until just wilted, 1–2 minutes; season with salt and pepper. Transfer greens to a serving bowl.
4. 4Wipe skillet clean then add remaining ½ teaspoon oil to skillet over medium heat. Crack eggs into skillet and cook until whites are set, about 2 minutes. Top each egg with 1 teaspoon Parmesan then carefully flip eggs, sprinkle another teaspoon Parmesan over each egg and cook 1 minute. Flip again and cook just until cheese is golden brown, about 1 minute.
5. 5Top greens with eggs, croutons, avocado slices, fresh dill, flaky sea salt and black pepper.