Whole30 Breakfast Salad with Poached Eggs

Overhead shot of a breakfast salad with veggies, sliced avocado, and two poached eggs with one of them cut open and the yolk is gushing out.

5 from 5 votes

Whole30 Breakfast Salad with Poached Eggs

Veggie-packed breakfast that is full of protein, healthy fats, and tons of nutrients! This simple breakfast salad with poached eggs has all your breakfast favorites like roasted potatoes, bacon, and avocado, all topped over some greens for a delicious and nutrient-dense way to start the day! It makes the perfect Whole30, paleo, and gluten-free breakfast!

Course Breakfast, Salad

Cuisine American

Keyword breakfast bowl, breakfast salad, poached egg salad

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 635kcal

Author Kelly Nardo

Ingredients

1 small sweet potato, diced (about 6.5 ounces)
2 teaspoons avocado oil (divided)
1/2 teaspoon paprika
1/2 teaspoon cumin
2 pieces bacon
1/2 cup diced cherry tomatoes (70 grams)
1 cup diced cucumber (120 grams)
1 tablespoon dill, roughly chopped
2 packed cups greens (mixed greens, spinach, baby kale, arugula)
1/2 small avocado, sliced (50 grams)
2 large eggs
1 tablespoon apple cider vinegar
salt and pepper, to taste
optional toppings: fresh dill, lemon juice, dukkah...

Instructions

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add the diced sweet potatoes, 1 teaspoon oil, paprika, cumin, and salt and pepper. Mix well to fully coat. Bake for 30-35 minutes until crispy.
Make the tomato and cucumber salad. Add the diced tomatoes, cucumber, 1 teaspoon olive oil, and dill to a bowl. Mix well to combine.
When there are about 15 minutes left on the potatoes, make the bacon. Remove the pan from the oven and create some room for the bacon. Place on the baking sheet and season with pepper. Bake for 15 minutes until crispy. The bacon will let off some grease, so make sure there is enough room between it and the potatoes. Once done, remove and place on a paper towel-lined plate to cool. Roughly chop once cooled.
When there are about 10 minutes left on the bacon, make the eggs. Fill a medium-sized saucepan with a few inches of water and let it come to a simmer. Crack an egg into a small bowl and set aside. Add a splash of apple cider vinegar to the water once it simmers. Using a spoon, swirl the water to create a whirlpool and slowly drop the egg into the water. Let it cook for 3-4 minutes (depending on your preference on how you like your eggs cooked) and remove with a slotted spoon. Repeat with the remaining egg.
Assemble the salad. Add greens, sweet potatoes, tomato cucumber salad, bacon, avocado to a large bowl. Top with poached egg and any optional toppings. I like to squeeze fresh lemon juice on it for a dressing. Enjoy!

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Nutrition