The Sunny Side Up Recipes

Fresh. Clean. Radiant. Living life on the sunny side.

Avocado Toast with Poached Eggs and Herb Roasted Tomatoes

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During the week, my go-to breakfast is always eggs and avocado toast on Ezekiel flaxseed bread.  I don’t know about you, but I feel like being in the office always makes me feel so hungry and it’s just enough to keep you feeling full until lunch. If  you haven’t heard of Ezekiel, definitely check it out–I love their sprouted grain flaxseed bread because it’s this amazing, tasty bread that also happens to be very high and fiber and uses no refined sugar or flour, only sprouted certified organic grains. How amazing is that?

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But on the weekend, I think it’s time for an upgrade.  Today I’m sharing one of my favorite Sunday breakfasts, avocado toast with poached eggs and slow-roasted herb tomatoes. It’s quick, simple, and delicious, and packed with fresh flavor.

A few insider tips: Poached eggs take a little bit more effort to make, but the secret ingredient that all chefs use is actually vinegar, which helps keep everything together. I also loved the idea of roasted tomatoes, because cooking them helps to enhance release of the phytochemical lcyopene that has powerful antioxidant properties to boost your health. I hope you enjoy it as much as I do!!

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Here’s the before….

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And the after.

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Avocado Toast with Poached Eggs and Herb Roasted Tomatoes
 
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Author:
Recipe type: Breakfast
Serves: 1 serving
Ingredients
  • 1 pint cherry tomatoes
  • 1 tbs extra virgin olive oil
  • 1 tbs Herves de Provence
  • 1 tbs distilled white vinegar
  • 2 eggs
  • 1 slice Ezekial flaxseed bread, toasted
  • 1 tsp salt
  • 1 generous handful of spinach
Instructions
  1. Preheat oven to 425 degrees. Rinse tomatoes and toss with olive oil and herbes de provence in a lined baking dish. Roast for 25 minutes.
  2. While the tomatoes are roasting, add salt and vinegar to a shallow pan and bring to a boil. Using a spoon, carefully stir the water in a clockwise direction to create a small current. Carefully crack egg in the center of your "whirlpool" and cook for 5 minutes or until fully poached. Remove with a slotted spoon and place onto a paper towel to remove excess water.
  3. Lay thin slices of avocado on top of toast, followed by poached egg and tomatoes to taste. Serve on a bed of spinach or your leafy green of choice.

 

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Spring Green Smoothie

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One of my favorite parts of spring is the range of produce that becomes available as the East Coast gets warmer (cue sun dresses, rooftop evenings, and beach getaways)! My roommate recently bought a new blender in an effort to up her nutrition regimen, and I couldn’t think of a better way to start out my first blog post. Bon appetit!
Green Smoothie
 
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I love green smoothies because they're fresh, light, and perfect for those on-the-go mornings when you need something quick. Bonus: You can't taste the spinach, so you're getting a third of your vegetables in for the day without even thinking about it! No brainer!
Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegetarian
Serves: 1 serving
Ingredients
  • 1 banana
  • 2 heaping handfuls of fresh spinach
  • ¾ cup vanilla almond milk
  • 1 Tbsp chia seeds
  • 1 Tbsp almond butter (PB2 is a great low-fat alternative)
  • 1 cup ice
  • 1 dash of cinnamon
  • Note: You can substitute spinach for virtually any other leafy green (kale, dandelion greens, swiss chard) but make sure to remove the stems since they're a bit bitter. If you're feeling adventurous, ginger, bee pollen, and spriulina are all fun add-ins!
Instructions
  1. Blend until creamy, and enjoy! For a creamier consistency, add extra banana and spinach. For a lighter punch, add extra almond milk. Serve immediately- it's best when fresh, but you can keep it for up to one day in the fridge!

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