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.


    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

  • 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)


  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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