Egg-Topped Sautéed Greens Breakfast Salad

Bright, fresh and savory, this breakfast salad by Eating Bird Food is a great oatmeal alternative that makes you feel like you’re treating yourself from the moment you wake up. It’s an easy way to fit more vegetables into your diet, plus it’s full of healthy fats from the avocado and protein from the eggs. This breakfast salad has everything you need to take on the day.

under 20 mins

Ingredients for servings

    Egg-Topped Sautéed Greens Breakfast Salad

  • 3 teaspoon avocado or olive oil

  • 3 eggs

  • 0.25 cup chopped red onion

  • 2 cup baby greens spinach, kale or your favorite green

  • 0.5 cup roasted cauliflower or roasted sweet potatoes

  • 0.33333333333 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

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