Real Recipes From Real Home Cooks ®

avocado - egg - tomato breakfast salad

Recipe by
Marty Hufnagel
Vancouver, WA

Quick and easy too. Keep hard boiled eggs in the frig. to satisfy those spur-of-the-I'm-hungry-moment pangs.

yield 1 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For avocado - egg - tomato breakfast salad

  • 1
    small avocado
  • 1
    hard boiled egg
  • 5
    grape tomatoes, halved
  • 1 tsp
    lemon juice
  • 1 tsp
    bragg vinaigrette dressing & marinade
  • salt and pepper
  • 1 sprig
    small chives

How To Make avocado - egg - tomato breakfast salad

  • 1
    Boil the egg (along with as many eggs you desire for the frig. or other uses)
  • 2
    Cut the avocado open , remove seed, cut the filling into cubes and remove with a spoon into a small bowl.
  • 3
    Shell the hard boiled egg and cut into chunks. Add this to the avocado and mix very gently.
  • 4
    Sprinkle a couple of times with lemon juice. (if using fresh lemon juice - use 1 lemon wedge)
  • 5
    Sprinkle about 2 shakes of Bragg Dressing over all. Mix gently.
  • 6
    Throw the tomato halves into the bowl. Sprinkle with salt and pepper. Cut the chive stem with scissors over for garnish.