Two Breakfasts

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


  • 1 cup coconut milk
  • 2 tablespoons pure maple syrup
  • 6 ounces blueberries
  • 3 tablespoons roasted cashews
  • 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)



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.



Pour into glasses and serve.


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.


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.


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.



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
Bibimbap with snap peas, carrots, and fried eggs
Vegetarian, Dairy Free, Spicy
Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean