Egg on Toast with Blackberries Pistachios and Greens - Canyon Bakehouse

Egg on Toast with Blackberries Pistachios and Greens

Blackberries, pistachios, and field greens dressed with blackberry vinaigrette on toasted English muffin with a sunny egg.

Ingredients

    Blackberry Vinaigrette
  • 4 oz. Fresh Picked Blackberries

     

  • ¼ cup Red Wine Vinegar

     

  • ¼ cup extra virgin olive oil

     

  • 2 Tbsp. Lemon Juice

     

  • ½ tsp fine sea salt

    Toast
  • 2 Canyon Bakehouse English Muffin, toasted

     

  • 2 Eggs, cooked sunny-side-up

     

  • 4 oz. Blackberries

     

  • ¼ C. Pistachios, roughly chopped

     

  • 1 C. Spinach or Arugula

     

  • 3 Tbsp. Blackberry Vinaigrette (see above)

Directions

  1. Place the ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and pour into a lidded jar.
  2. Assemble the toasted English Muffins with sunny eggs, blackberries, chopped pistachios, greens and vinaigrette.

 

Difficulty: Easy

Prep: 10 min

Cook: 0 min

Servings: 2

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