Fridge Friend recipes
Tomato, Avocado and Egg Warm Salad recipe
A satisfying warm salad with soft tomatoes, creamy avocado and jammy eggs. It is quick to make and works well for lunch or a light dinner.
20 min · Easy · Mediterranean Jump to method
Ingredients
- 3 Tomato
- 1 Avocado
- 4 Eggs
- 1/2 Lemon
- 1 tsp Plain cooking oil
| Nutrition | Per serving |
|---|---|
| Calories | 211 kcal |
| Protein | 11.1 g |
| Carbohydrates | 7.6 g |
| Fat | 15.1 g |
| Saturated fat | 3.2 g |
| Fibre | 4.8 g |
| Sugar | 4.9 g |
| Sodium | 85 mg |
Why this works
A nutrient-dense, lower-carb salad with moderate protein and mostly unsaturated fats, though calories and fat are driven up by avocado and eggs.
Vitamin C and antioxidants. Tomatoes and lemon provide vitamin C and plant antioxidants such as lycopene, which support immune function and overall cell protection.
Heart-healthy fats and potassium. Avocado contributes mostly monounsaturated fat plus potassium, which can support cardiovascular health and healthy blood pressure.
Protein and micronutrients from eggs. Eggs add complete protein, vitamin B12, selenium and choline, supporting muscle maintenance and normal nerve function.
Method
- Gently warm the tomatoes in a pan until they soften slightly.
- Boil the eggs for 7 minutes, then cool briefly and peel.
- Arrange the tomatoes and sliced avocado on plates, then add the eggs.
- Drizzle with lemon juice and serve warm.
Make it even more fancy
Other Tomato Recipes
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