Fridge Friend Recipes
Peach, Avocado and Tomato Egg Salad recipe
A fresh and colourful dinner salad pairing sweet peaches with tomatoes, creamy avocado and softly cooked eggs.
20 min · Easy · Modern British Jump to method
Ingredients
- 2 Peaches
- 1 Avocados
- 200g Tomatoes
- 2 Eggs
- 80g Leafy greens
- 1 tbsp White wine vinegar
- 1 tbsp Olive oil
- 1 tsp Mustard
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 276 kcal |
| Protein | 8.6 g |
| Carbohydrates | 20.8 g |
| Fat | 18.8 g |
| Saturated fat | 3.5 g |
| Fibre | 8 g |
| Sugar | 14.6 g |
| Sodium | 190 mg |
Why this works
A nutrient-dense salad with good fibre and healthy fats, but moderate energy from avocado and olive oil.
Vitamin C and antioxidants. Tomatoes, peaches and leafy greens contribute vitamin C, carotenoids and other antioxidant compounds.
Healthy monounsaturated fats. Avocado and olive oil provide mostly unsaturated fats, supporting a heart-favourable fat profile.
Cholesterol and choline from eggs. Eggs add high-quality protein, vitamin B12 and choline, though they also increase saturated fat slightly.
Method
- Boil the eggs for 7–8 minutes for a soft centre, then cool, peel and halve them.
Keep the water at a lively simmer rather than a rolling boil so the shells are less likely to crack and the yolks stay just set with a pale, creamy centre. Plunge the eggs into cold water straight after cooking to stop the heat carrying over and turning the yolks chalky.
- Slice the peaches, tomatoes and avocado, and arrange them over the leafy greens.
Choose peaches that yield slightly to a gentle squeeze, and slice the avocado at the last moment so the flesh stays bright and does not brown. If the tomatoes are especially juicy, let them sit cut-side down for a minute so excess liquid does not waterlog the leaves.
- Whisk together a simple dressing with a little vinegar, oil, salt and pepper if using, then drizzle over the salad.
Whisk until the dressing looks lightly emulsified and slightly thickened, not separated, so it clings to the fruit and greens. Taste once before dressing the salad, as the peaches will soften the vinegar and may need a sharper balance.
- Top with the eggs and serve immediately.
Place the egg halves cut-side up so the yolks are visible and do not bleed into the dressing. Add them just before serving to keep the whites neat and prevent the salad from wilting under the residual warmth.
Other Peach Recipes
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Lemongrass Tomato and Mushroom Rice Bowl
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Tangy Salami Egg Salad
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Tomato, Feta and Spinach Stuffed Eggs
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Aubergine and Pepper Shakshuka
35 min · A hearty, spiced tomato and pepper dish with softly cooked eggs, lifted by sweet aubergine and red onion. It is comforting, colourful and ideal for brunch or a light supper.
Bacon, Egg and Cabbage Skillet
25 min · A hearty, savoury skillet with crisp bacon, tender cabbage and softly set eggs. Finished with a little mustard and pepper for a robust, comforting meal.
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