Breakfast Salad

In times of corona lockdowns and the #staythefuckhome era some of you might eat a little more than usual, I do for sure. To avoid putting on 10 kg corona weight, I decided to join the hype train of intermittent fasting. I eat between 2pm and 10pm and the rest of the day there is just water and coffee.

Anyways, that means that I basically start my day with brunch. So today you’re gonna get a breakfast salad inspiration and recipe from me. I love, love, love salads and will show you my current favorite dressing.  Serve with a few slices of toasted bread et voilà, perfect breakfast salad!

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Breakfast Salad

Course Breakfast, Salad
Cuisine Fusion Kitchen
Keyword avocado, egg, salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 people


  • 2-4 eggs
  • 2 tbsp pine nuts roastet
  • 80 g feta
  • 2-3 handful of spinach
  • 4 tomatoes
  • 1/4 red onion
  • 1 avocado


  • 1-2 tbsp lemon olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp honey
  • 1 tsp mustard tarragon, English or Dijon
  • salt
  • pepper


  • Bring water to the boil and boil eggs in it for 5-6 minutes. Take them out and rinse them under cold water.
  • Roast pine nuts in a pan without oil.
  • Meanwhile mix all the ingredients for the dressing in a small bowl.
  • Peel the onion and cut into fine slivers.
  • Cut the tomatoes into wedges.
  • Separate avocado from skin and remove core, then cut into cubes.
  • Marinate tomatoes, avocado, spinach and onion with the dressing.
  • Divide the salad onto two plates.
  • Peel the eggs and lay them on top. Crumble the feta on top and garnish with pine nuts.

This post is also available in English!

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