Egg-Topped Sautéed Greens Breakfast Salad

Egg-Topped Sautéed Greens Breakfast Salad


  • 2–3 teaspoons avocado or olive oil
  • 2–3 eggs
  • 1/4 cup (35g) chopped red onion
  • 2–3 cups (60-90g) baby greens (spinach, kale or your favorite green)
  • 1/2 cup (100g) roasted cauliflower or roasted sweet potatoes
  • 1/3 avocado, sliced
  • Microgreens
  • Fresh dill
  • Sea salt and pepper


Heat 2 teaspoons oil in a large skillet over medium heat. Once hot add onion and sauté for about 5 minutes. Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt.

Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency, sprinkle with salt and pepper and place on top of sautéed greens. Top bowl with microgreens, fresh dill and sliced avocado. Serve with more salt and pepper and hot sauce if desired.

Nutrition Information

Serves: 1 |  Serving Size: 1 salad 

Nutrition (per serving): Calories: 368; Total Fat: 29g; Saturated Fat: 6g; Monounsaturated Fat: 17g; Cholesterol: 372mg; Sodium: 237mg; Carbohydrate: 13g; Dietary Fiber: 7g; Sugar: 3g; Protein: 17g

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