Red Meat Allergy Friendly Whole30 Everything-Seasoned Breakfast Salad with Eggs and Avocado
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Learn more →Ingredients
2 servings
For the eggs
- 4 large eggs
For the salad
- 4 cups arugula
- 1 cup cherry tomatoes, halved
- 1 persian cucumber, thinly sliced
- 2 radishes, thinly sliced
- 1 ripe avocado, pitted and sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tsp everything bagel seasoning
- flaky sea salt, to taste (optional)
Instructions
- 1
Bring a medium saucepan of water to a full boil over high heat. Gently lower the eggs in with a slotted spoon and cook for exactly 7 minutes for jammy, slightly soft yolks. Transfer the eggs immediately to a bowl of ice water and let them sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until the dressing is emulsified and uniform.
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