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Sardines on Toast

Sardines on Toast

When it comes to topping and upgrading your daily toast, it’s so easy to get creative! You can follow your own imagination or you can top the roasted slices of bread with fried sardines and with a mildly sweet mixture of capers and onion. Your choice. Did we mention the mustard and the mayo?

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Ingredients Needed for Sardines on Toast

2 tablespoons of olive oil
1 red onion, sliced
1 teaspoon sugar
1 tablespoon red wine vinegar
2 tablespoons of capers
6 sardine fillets
salt
pepper
1 tablespoon mustard
1 tablespoon mayonnaise
1 tablespoon fresh parsley, chopped
3 toast bread slices
1 tomato, sliced

How to Make Sardines on Toast

  1. Heat 1 tablespoon of olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the sugar and stir it in. Add the vinegar and capers. Stir them in, then cook for 7 – 8 minutes.
  3. Heat the remaining tablespoon of olive oil in a grill pan over medium heat and add fillets. Season with salt and pepper and grill for 2 – 3 minutes on both sides.
  4. Add the mustard and mayonnaise to a small bowl and mix them until even.
  5. Spread this mixture on each slice of toast, add tomato slices, and the fillets. Top with cooked onion mixture and fresh parsley.
Pizza Toast

Pizza Toast

What is pizza toast? Is it an upgraded toast? Is it a hybrid between the plain toast and the pizza? Is it a mini pizza, actually? Is it all these things? Enough with philosophy! Spare 30 minutes of your time and then gobble these up.

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Ingredients Needed for Pizza Toast

8 slices of bread
5 ounces low moisture mozzarella, grated
2 ounces prosciutto, cut into strips
2 ounces blue cheese, crumbled
1 large tomato, chopped
3 ounces bacon, chopped

How to Make Pizza Toast

  1. Top each slice of bread with grated mozzarella, prosciutto strips, blue cheese, chopped tomato, and bacon.
  2. Transfer them to a baking dish and bake for 20 minutes at 400⁰F/200⁰C.
Roasted Cherry Tomato and Hummus Toast

Roasted Cherry Tomato and Hummus Toast

Everything can be upgraded and improved with respect to cooking. It is a well-known fact especially as far as sandwiches go. In this hummus toast, for example, we can first flavor and roast the cherry tomatoes, then serve everything seasoned with raw sunflower seeds and paprika.

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Ingredients Needed for Roasted Cherry Tomato and Hummus Toast

1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 garlic cloves, crushed
8 ounces cherry tomatoes
2 tablespoons hummus
paprika
sunflower seeds
fresh thyme, chopped

How to Make Roasted Cherry Tomato and Hummus Toast

  1. Add the olive oil, balsamic vinegar, and garlic cloves to a small bowl and mix them.
  2. Place the cherry tomatoes in a baking dish and coat them with the garlic sauce.
  3. Roast for 12 minutes at 360⁰F/180⁰C.
  4. Heat 1-2 teaspoons of vegetable oil in a grill pan and toast 2 slices of bread (or 4 baguette slices, for that matter).
  5. Spread the hummus on each one, season with paprika and top with roasted cherry tomatoes. Serve them garnished with sunflower seeds and fresh thyme.
Creamy Butternut Squash Soup with Toast

Creamy Butternut Squash Soup With Toast

Let’s substitute croutons with star-shaped toasted bread for this super-creamy and warming butternut squash and other goodies soup. It’s dairy-free and nutty, like in ‘coconutty’. And you are just one step from making it vegetarian if you so desire. Replace the Cheddar with a rennet-free version and there you have it.

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Ingredients Needed for Creamy Butternut Squash Soup With Toast

1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, crushed or minced
1 teaspoon ginger, shredded
salt
7 ounces butternut squash, cubed
2 carrots, sliced
5 ounces sweet potato, cubed
4 ounces zucchini, cubed
4 cups of water
lemon zest
2 cups of coconut milk
1 tablespoon lime juice
5 slices of bread
Cheddar cheese, grated
chia seeds

How to Make Creamy Butternut Squash Soup With Toast

  1. Add the coconut oil to a pot over low heat. Cook and stir until it melts.
  2. Add the onion, garlic, and ginger. Cook and stir until tender.
  3. Season with salt. Add the butternut squash, carrots, sweet potato, and zucchini. Pour the water over them and stir in.
  4. Simmer for 30 minutes, while occasionally stirring in.
  5. Season with lemon zest, add the coconut milk and lime juice.
  6. Mash all using a vertical blender. Remove from heat.
  7. Cut star-shaped forms from the crumb of each bread slice using different-sized cookie cutters.
  8. Line a baking tray with parchment paper and transfer the crumb stars on it. Top with grated Cheddar and garnish with chia seeds.
  9. Cook for 5-7 minutes at 360⁰F/180⁰C.
  10. Serve the soup with toast stars and garnished with more chia seeds.
Baked French Toast

Baked French Toast

Have you ever heard of the poor knights of Windsor? If not, you should know that ‘pain perdu’ or ‘French toast’ have the same meaning as the poor knights’. It’s basically eggs and milk-soaked bread and although usually it is fried, we’ve chosen to bake ours. It can be savory or sweet so, we sweetened it with brown sugar and maple syrup.

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Ingredients Needed for Baked French Toast

8 eggs
2 cups of milk
1 ½ cups of heavy whipping cream
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 baguette, sliced
1 ⅓ cups of brown sugar
3 tablespoons of maple syrup
½ cup melted butter

How to Make Baked French Toast

  1. Add the eggs to a bowl and whisk them.
  2. Keep adding the milk, whipping cream, cinnamon, and vanilla extract. Whisk more until even.
  3. Add the baguette slices to a baking dish so that they form a continuous layer. Pour the whisked egg mixture over them.
  4. Seal with plastic foil and refrigerate for 30 minutes.
  5. Add the brown sugar, maple syrup, and melted butter to a bowl. Whisk them.
  6. Pour this mixture over the whisked egg-soaked bread. Try to spread it evenly.
  7. Bake for 25 minutes at 360⁰F/180⁰C.
  8. Serve garnished with the syrup of your choice and with strawberries.
Ricotta Toast with Brussels Sprouts and Pancetta

Ricotta Toast With Brussels Sprouts and Pancetta

Crunchy and soft, creamy and meaty. All these on your morning toast? But of course. It takes a few slices of whole grain bread baked in the oven, low-fat ricotta, and sautéed pancetta with Brussels sprouts. Have a wonderful morning!

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Ingredients Needed for Ricotta Toast With Brussels Sprouts and Pancetta

6 whole-grain bread slices
1 tablespoon olive oil
2 ounces of pancetta, chopped
2 tablespoons of chicken stock
1 cup Brussels sprouts, quartered
salt
1 tablespoon olive oil
1 garlic clove
⅓ cup low-fat ricotta
pepper

How to Make Ricotta Toast With Brussels Sprouts and Pancetta

  1. Line a baking tray with parchment paper and place the slices of bread on it. Coat each one with olive oil using a kitchen brush. Bake for 10 minutes at 400⁰F/200⁰C.
  2. Heat a skillet over medium heat and add the pancetta. Cook and stir until fat is rendered. Add the chicken stock and stir in.
  3. Add the Brussels sprouts and stir them in. Season with salt, add the olive oil and stir some more. Remove from heat.
  4. Cut the garlic clove in half. Use it to smear the slices of bread, then spread them with ricotta. Season with pepper and top with Brussels sprout and pancetta mixture.
Spinach Pasta with Toasted Mixed Nuts

Spinach Pasta With Toasted Mixed Nuts

A delicious treat which should be on each vegetarian’s plate wishing to replenish the body’s carb supplies. It’s al dente-cooked spinach pasta tossed in a pan with a lot of nutritious vegetable goodies. A special mention goes to the healthy and crunchy toasted mixed nuts. Serve topped with parmesan.

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Ingredients Needed for Spinach Pasta With Toasted Mixed Nuts

water
7 ounces of spinach pasta
1 teaspoon vegetable oil
salt
⅓ cup mixed nuts
2 fresh rosemary sprigs
1 tablespoon olive oil
1 teaspoon fresh ginger, shredded
1 medium carrot, cut into strips
2 celery sticks, cut into strips
7 ounces of mixed cherry tomato, halved
pepper
2 ounces of shredded parmesan (for serving)

How to Make Spinach Pasta With Toasted Mixed Nuts

  1. Fill a medium cooking pot halfway with water and heat it. Add the spinach pasta, vegetable oil, and a pinch of salt. Boil for 15 minutes. Set aside.
  2. Heat a skillet over low heat, then add the mixed nuts and rosemary sprigs. Cook and stir for up to 2 minutes. Set aside.
  3. Heat the olive oil in a skillet over low heat and add the ginger. Cook and stir for 30 seconds. Add the carrot and celery. Stir them in.
  4. Add the pasta, cherry tomatoes, and the cooked mixed nuts. Season with salt and pepper. Stir them in. Shred some parmesan on top and serve.
Cheesy Egg Toast Cups

Cheesy Egg Toast Cups

Good morning! Do you have 30 minutes? We want your breakfast to be both good looking and finger-licking. Pan cook a veggie mixture, then fill some buttery garlic and thyme-flavored toast cups with it. Top with gooey cheese and boiled eggs, bake and have a delicious day start. If you don’t care so much about the vegetarian aspect you can garnish with fried bacon.

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Ingredients Needed for Cheesy Egg Toast Cups

1 tablespoon vegetable oil
1 small onion, diced
1 small red bell pepper, diced
1 small yellow bell pepper
salt
pepper
6 toast bread slices
3 tablespoons of melted butter
2 teaspoons of fresh thyme, chopped
2 garlic cloves, crushed
⅓ cup cheddar, grated
⅓ cup low moisture mozzarella, grated
6 eggs

How to Make Cheesy Egg Toast Cups

  1. Heat 2 teaspoons of vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the red bell pepper and stir it in. Add the yellow bell pepper and stir it in.
  3. Season with salt and pepper. Cook until softened. Set aside.
  4. Fit the slices of toast into the cups of a 6-cup muffin pan.
  5. Mix the melted butter with the thyme and garlic in a small bowl. Coat the toast cups with this mixture.
  6. Fill each toast cup with the cooked veggies. Top with grated mozzarella or cheddar. Bake for 12 – 14 minutes at 360⁰F/180⁰C.
  7. Coat the interior of 6 small plastic bags with a little bit of oil. It’s better if you use a cooking spray for this.
  8. Crack one egg into each bag, then tie. Fill a cooking pot 1/3 with water and bring to a boil.
  9. Submerge the egg bags into the water and boil for 4 – 5 minutes.
  10. Remove and discard the bags. Top each toast cup with a boiled egg. Optionally, garnish with fried bacon.
Pizza Toast with Salami and Mozzarella

Pizza Toast With Salami and Mozzarella

Do you have 25 minutes (at most) to spare? Because we want you to transform the dull toast into finger-licking mini-pizzas. It’s all about tangy tomato sauce, gooey mozzarella, delicious salami, and a touch of milk. You know you can use any topping, right? Get started!

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Ingredients Needed for Pizza Toast With Salami and Mozzarella

6 toast breads slices
¼ cup milk for coating
2 ounces of tomato sauce for coating
1 cup low moisture mozzarella, grated (4 ounces)
4 ounces of salami, chopped

How to Make Pizza Toast With Salami and Mozzarella

  1. Place a slice of toast on the work surface. Coat it with milk and tomato sauce using a brush. Add some grated mozzarella and top with chopped salami. Do this for all the slices.
  2. Line a baking tray with parchment paper, place the sandwiches on it and bake for 12 minutes at 360⁰F/180⁰C.
Toast Bread Omelet

Toast Bread Omelet

Have you tried making your omelet inside a slice of bread? You get a delicious egg sandwich. It may seem more difficult than it actually is. Try making it for the weekend brunch and watch you and your family fall in love with it. Plus, it’s ready in about 15 minutes!

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Ingredients Needed for Toast Bread Omelet

1 teaspoon butter
1 small onion, chopped
2 slices of bacon, chopped
¼ red bell pepper, chopped
0.25 green bell pepper, chopped
¼ yellow bell pepper, chopped
2 slices of toast bread
2 eggs, whisked
salt
pepper
¼ cup low moisture mozzarella, shredded

How to Make Toast Bread Omelet

  1. Heat a skillet over medium heat, add the butter and melt it.
  2. Add the onion, bacon, bell peppers, and cook them for 1-2 minutes.
  3. Use a cooking ring to remove the crumb of the bread and set it aside. Add the crusted parts in a skillet over medium heat.
  4. Add the bacon and bell pepper in the empty hole. Also, add the whisked egg and season with salt and pepper.
  5. Add the shredded mozzarella and top with the removed crumb.
  6. Cook the toast omelets for 2 minutes per side.
Pastrami, Mayo and Yogurt Toast Sandwiches

Pastrami, Mayo and Yogurt Toast Sandwiches

Good morning! Ready to eat your toast? First prepare a smooth and sour spread from mayonnaise, mustard, yogurt, and lemon juice. Then bring more help with finger-licking pastrami and pickles and let the new day begin.

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Ingredients Needed for Pastrami, Mayo and Yogurt Toast Sandwiches

2 tablespoons of mayonnaise
1 tablespoon dijon mustard
1 tablespoon yogurt
1 teaspoon lemon juice
salt
pepper
4 toast bread slices
4 ounces of pastrami, sliced (12 slices)
2 pickles

How to Make Pastrami, Mayo and Yogurt Toast Sandwiches

  1. For the spread:

    Add the mayonnaise, mustard, yogurt, and lemon juice to a small bowl. Season with salt and pepper, then mix until even.

  2. Make the sandwiches:

    Spread mayo mixture on a slice of toast. Add 3-4 pastrami slices and some pickles. Top with another slice of toast. Do this for the next sandwich.

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