Sunny Avocado Egg Plate with Fresh Greens and Cherry Tomatoes
Description
This dish is a vibrant, healthy breakfast or brunch plate that combines creamy avocado, perfectly cooked sunny-side-up eggs, fresh greens, and juicy cherry tomatoes. It’s full of protein, fiber, healthy fats, and bright, fresh flavors. It’s quick to make but feels gourmet—a perfect way to start your day on a colorful and nutritious note.
Servings
2 plates
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
For the Plate:
2 large eggs
1 ripe avocado
1 cup fresh mixed greens (spinach, arugula, or baby kale)
1 cup cherry tomatoes, halved
1 teaspoon olive oil
Salt and pepper to taste
Optional: red pepper flakes or lemon juice for extra flavor
For Garnish (Optional):
Fresh herbs (parsley, chives, or cilantro)
Feta cheese crumbles or a sprinkle of parmesan
Instructions
Prepare the Ingredients:
Rinse the fresh greens and cherry tomatoes.
Halve the cherry tomatoes.
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice it thinly or dice it.
Cook the Eggs:
Heat 1 teaspoon olive oil in a non-stick skillet over medium-low heat.
Crack the eggs carefully into the pan.
Cook sunny-side-up for about 3–4 minutes until the whites are set but the yolk remains runny. Cover with a lid for faster cooking if needed.
Season with a pinch of salt and pepper.
Prepare the Greens and Tomatoes:
Toss the fresh greens and cherry tomatoes in a small bowl with a drizzle of olive oil, salt, and pepper.
Optional: Squeeze a little lemon juice for brightness.
Assemble the Plate:
On each plate, arrange a portion of the greens and cherry tomatoes.
Place avocado slices beside the greens.
Carefully place the sunny-side-up eggs on the plate.
Garnish with herbs, cheese, or red pepper flakes as desired.
Serve:
Serve immediately while eggs are warm. Enjoy with toast or a side of your choice.
Tips & Variations
Eggs: If you prefer, you can poach the eggs instead of frying them.
Avocado: Add a sprinkle of lime juice to the avocado to prevent browning.
Greens: Baby spinach or arugula works best, but feel free to use whatever you have.
Protein Boost: Add smoked salmon or grilled chicken slices.
Q&A Section
Q1: Can I make this vegan?
A1: Yes! Replace the eggs with tofu scramble or chickpea flour “eggs” for a plant-based version.
Q2: How do I know when the egg is cooked perfectly sunny-side-up?
A2: The white should be fully set but the yolk still jiggly. If you gently shake the pan, the yolk should remain intact.
Q3: Can I prep this ahead of time?
A3: You can prep the greens and tomatoes in advance, but eggs and avocado are best fresh to avoid browning and sogginess.
Q4: Can I add carbs to make it more filling?
A4: Yes! Serve with whole-grain toast, roasted sweet potatoes, or quinoa on the side.