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close up photo of breakfast salad with soft boiled egg, avocado and sweet potato

Best Ever Breakfast Salad

  • Author: Maryea
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Diet: Vegetarian


This is the best ever breakfast salad! With fresh greens, sauteed sweet potatoes, avocado, and soft boiled eggs, it’s not only full of flavor, but super nutritious, too.




  • 4.5 ounces mixed greens of choice with microgreens (about 6 cups, loosely packed)r
  • juice from 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1 tablespoon avocado oil
  • 1 small/medium sweet potato, peeled and cut into cubes (about 1 1/2 cups)
  • 2 large eggs, soft boiled*
  • 1/2 avocado, sliced


  • Place the greens in a large bowl. Drizzle with lemon juice and olive oil, then season well with salt and pepper. Set aside.
  • Heat the avocado oil in a skillet over medium heat. Add the cubed sweet potato and season with salt and pepper. Sauté until soft and golden brown, about 7 minutes.
  • Meanwhile, soft boil your eggs*.
  • Assemble your salads: divide greens into two bowls. Top each bowl with 1/2 of the sweet potatoes, 1/2 of the sliced avocado, and 1 soft boiled egg, cut in half


To Soft Boil Your Eggs:

Using an Instant Pot:

Add 1 cup of water to the inner pot and place eggs on the steamer rack. Press the manual or pressure cook button and cook on high for 3 minutes. Quick release the steam and immediately place in an ice bath.

To Cook on the Stovetop:

Bring a pot of water to a boil. Carefully lower the eggs into the boiling water, cover the pot, and boil for 6 1/2 minutes. Place into an ice bath.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: recipes
  • Method: stove top
  • Cuisine: American


  • Serving Size: 1 salad
  • Calories: 359
  • Sugar: 6.5 grams
  • Fat: 24.3 grams
  • Saturated Fat: 4.2 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 29.4 grams
  • Fiber: 6.3 grams
  • Protein: 9.6 grams

Keywords: breakfast salad