Welcome! Here on 3 Scoops I am happy to present the ultimate avocado toast that will satisfy any breakfast cravings whether salty or sweet! This combination fulfills them both and it is FANNNNTASTIC!! Poached eggs on avocado toast with cherry tomatoes, blueberries, and crushed pistachios is a plate full of nutrition and shouting EAT ME!! Plus, you should probably keep reading and find out why you should eat more cherry tomatoes!
Try some Poached Eggs on Avocado Toast!
Poached eggs…so what’s the trick to fixing up some restaurant style poached eggs? Well it all starts with having some fresh eggs to use. Do you like the runny poached eggs or the ones that are more cooked? If you like them runny then cook them for 4 minutes but if you would rather have them more cooked through shoot for 5 minutes and then remove them from the water. They are great either way but I usually take them out of the water around 4 minutes.Plus I learned this handy little trick from Lindsay at Pinch of Yum to help the eggs get a good shape using mason jar lids!
The combination of avocado with cherry tomatoes and blueberries makes this avocado toast my new favorite meal! Literally making the mmm sounds after every bite! 😉 I also put this avocado toast together using my crazy good whole grain white bread! So yeah, you could say I’m obsessed with this recipe lately.
Cherry tomatoes are also usually on my weekly shopping list because they pack a lotta nutrients and flavor in a tiny little tomato! They are sweeter than larger tomatoes but still have a low sugar content. It is the best of both worlds!! They are great for more than just topping salads. I love slicing/chopping them and adding them to wraps, tacos, dips, and sandwiches. Also a tip for storing tomatoes..they keep their flavor best stored at room temperature and not in the fridge. If your tomatoes are not ripe yet, store them in a paper bag. Tomatoes kept in the fridge lose their flavor quickly .
Poached Eggs on Avocado Toast
Ingredients
- 2 slices white whole grain bread
- 1/2 avocado ripe
- 2 eggs
- 3-4 cherry tomatoes
- blueberries
- pistachios crushed
- salt and pepper to taste
Instructions
For the Poached Eggs
- Add enough water in medium saucepan to cover eggs. Pour 1 teaspoon vinegar into water to help eggs hold shape. Taste will not be altered. Place 2 lids (rims only) of mason jars in bottom of saucepan. Bring water to a boil and then turn off heat but let saucepan remain on burner. Crack eggs into a small bowl and then pour into lids at bottom of saucepan. For soft and runny eggs remove from water at 4 minutes. For slightly runny eggs, let cook for 5 minutes. When removing eggs from pan with spatula, remove egg and lid at same time. While holding egg, remove lid and then top avocado toast with egg.
For the Toast
- While eggs are cooking, toast bread and mash avocado on top of toast.
- Slice cherry tomatoes and place on top of avocado.
- Garnish with blueberries and crushed pistachios.
Jalaene says
This looks amazing…