Toast is nearly a universal breakfast staple. It’s so quick to make, filling, and easy to dress up, there’s probably a toast for every occasion. So here are three breakfast toast options to take you from rushed mornings to leisurely brunches.
For weekday breakfasts, I recommend toast with a creamy mixed nut butter spread. Make the three-nut butter and keep it in the fridge to last you many a morning. Top it with fresh fruits like bananas and blueberries and make your toast whole-grain to make it thoroughly healthy. Bonus: this nut butter is vegan and gluten-free so you can use it for bread alternatives as well.
Equally easy to make, if not a tad more indulgent, is pear ricotta toast. Crispy pear and creamy ricotta together strike that sweet and savoury balance like the best comfort food. And with pears in season now, this is a lovely recipe to add to your autumn menu.
For mornings when you have more time to spare, have Mexican-style baked eggs with your toast. With a side of avo dip and sweet corn salsa, this dish is hearty enough to deserve its place on the brunch table. It cooks in half an hour too so you can spend more time properly enjoying the dish and your breakfast story.
Toast with mixed nut butter, blueberries, and bananas
- 420g (3 cups) unsalted peanuts, roasted
- 200g (1 ¾ cup) roasted pecans
- 120g (1 ¼ cup) almonds
- Fresh blueberries
- Fresh bananas, sliced
- Ground cinnamon
- 2 slices bread, toasted
- To make the nut butter, place the peanuts, pecans, and almonds in the Vitamix container in the order listed. Close the lid securely and select Variable 1.
- Turn machine on and slowly increase the speed to Variable 10, then to high. Blend for 1 minute, using the tamper to press the ingredients into the blades, until you reach your desired consistency.
- Toast your bread. Spread the nut butter on your toast. Top with blueberries, sliced bananas, and a pinch of ground cinnamon.
Recipe adapted from Vitamix
Pear ricotta toast
- 1 pear, ends trimmed
- 2 slices bread, toasted
- 2 tbsp ricotta cheese
- 1 tsp honey
- ½ tsp flaked salt
- ½ tsp ground black pepper
- Use the spiralizer attachment of the KitchenAid stand mixer or a knife to cut up the pear in even slices.
- Spread 1 tablespoon of ricotta on each slice of bread. Fan out pear slices on top of the ricotta.
- Drizzle each slice with ½ tsp honey and season with salt and. Serve immediately.
Recipe adapted from KitchenAid
Mexican-style baked eggs on toast
- 1 red onion, finely diced
- Olive oil, for frying
- 1 tsp paprika
- 2 tsp tomato paste
- 1 red pepper, seeded and diced
- 1 garlic clove, crushed
- 1 small chilli, seeded and finely chopped
- 120g rosa tomatoes, halved
- 3 limes
- 4 large eggs
- Salt and pepper
- 2 tsp roughly chopped fresh coriander
- 1 large ripe avocado
- 1 large spring onion, finely sliced
- 2 cobs of corn, kernels removed
- ¼ cucumber, diced
- 2 tsp sugar
- 4 slices bread, toasted
- Preheat the oven to 180C.
- In a large ovenproof skillet, sweat off the red onion in olive oil until soft and translucent. Add the paprika and fry for 2 minutes. Add the tomato paste and fry for another 2 minutes. Add the pepper, garlic, tomatoes, and ⅔ of the chilli and cook over medium heat for 10 minutes.
- Squeeze the juice of one lime into the mixture and season to taste with salt and pepper.
- Make space for four eggs in the skillet with the onion sauce. Crack the eggs into the open spaces and season.
- Put the pan in the preheated oven and bake for 5 minutes. Sprinkle 1 tsp of the chopped coriander on top.
- To make the avo dip, in a bowl, mash the avocado, the juice of one lime seasoned with salt and pepper, half the sliced spring onion, and ½ tsp of coriander. Season to taste with salt and pepper.
- Make the sweet corn salsa in another bowl. Combine the sweet corn kernels, cucumber, the remaining spring onion, coriander and chilli, juice of one lime and the sugar. Season to taste with salt and freshly ground black pepper.
- Serve the baked eggs over toast, with the avo dip and sweet corn salsa on the side.
Recipe adapted from Le Creuset