Blueberry-cashew smoothies & Avocado toasts with soft-cooked eggs and cherry tomatoes

Vegetarian, Dairy Free, Soy Free

2 Servings, 670 Calories/Serving

5 – 10 Minutes

Ingredients

  • BLUEBERRY-CASHEW SMOOTHIES
  • 1 cup coconut milk
  • 2 tablespoons pure maple syrup
  • 6 ounces blueberries
  • 3 tablespoons roasted cashews
  • AVOCADO TOASTS WITH SOFT COOKED EGGS AND CHERRY TOMATOES
  • 2 pasture-raised organic eggs
  • 1 ciabatta roll
  • 2½ ounces cherry tomatoes
  • 2 or 3 red radishes
  • 1 avocado
  • 1½ teaspoons sherry vinegar
  • Sun Basket avocado sprinkle - optional (sumac - Aleppo chile flakes)

Instructions

1

Blend the ingredients

In a blender, combine the coconut milk, maple syrup, blueberries, cashews, and 1 cup ice. Season lightly with salt and blend until smooth.

2

Serve

Pour into glasses and serve.

1

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the water heats and the eggs cook, prepare the ciabatta.

2

Toast the ciabatta

  • Cut the ciabatta in half horizontally; spread the cut sides with 1 teaspoon butter or drizzle with 1 teaspoon oil; season with salt.
In a medium frying pan over medium heat, place the ciabatta, cut sides down, and toast until lightly browned, 5 to 7 minutes. While the ciabatta toasts, prepare the remaining ingredients.

3

Prep the remaining ingredients; finish the avocado toasts

  • Cut the cherry tomatoes in half.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh lengthwise into ¼-inch-thick slices.
  • Cut the eggs in half lengthwise.
In a small bowl, stir together the tomatoes, radishes, sherry vinegar, and 1 teaspoon oil. Season to taste with salt and pepper and toss to coat.
Divide the avocado between the toasts; if desired, using a fork, mash the avocado. Drizzle with oil and season with salt and pepper. Top with the tomatoes, radishes, eggs, and as much avocado sprinkle as you like.

4

Serve

Transfer the avocado toasts to individual plates and serve.

Nutrition per serving:
BLUEBERRY-CASHEW SMOOTHIES Nutrition per serving: Protein: 3g (6% DV), Fiber: 3g (12% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 280mg (12% DV), Carbohydrates: 36g (12% DV), Total Sugars: 24g, Added Sugars (Maple syrup): 12g (24% DV). Not a significant source of trans fat.
Contains: tree nuts

AVOCADO TOASTS WITH SOFT COOKED EGGS AND CHERRY TOMATOES, Protein: 12g (24% DV), Fiber: 8g (32% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 155mg (52% DV), Sodium: 580mg (24% DV), Carbohydrates: 37g (12% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: wheat, eggs

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Black bean tostadas with quick pickles and soft-cooked eggs
Gluten Free, Vegetarian, Soy Free
BBQ meatloaf with roasted potatoes and green beans
Dairy Free