MEAL-WORTHY TOAST RECIPES
RECIPES AND PHOTOGRAPHS BY KARISTA BENNETT
When you think of toast, you likely picture a quick, no-frills breakfast item that’s easy to eat on your way out the door. But that’s what toast used to look like. Today, toast isn’t just toast. Crafting the perfect slice with a tower of toppings is a modern-day art form. There are websites all about toast, books written about toast, and innumerable Instagram pics capturing #toast from every angle. In the beginning, I wasn’t quite convinced this artisan food fad would last. After all, it was just . . . toast. But elevated breakfast bread is so much more multidimensional than the simple buttered slice. It can be a festive, savory starter for a dinner party, an indulgent brunch addition, and even a drool-worthy dessert. If you haven’t given this trend a try at home, you will be inspired by these playful recipes. From starters to a main dish to dessert, I’ve got your toast-centric meals covered.
CINNAMON TOAST WITH CHOCOLATE CHIPS, RASPBERRIES, AND COCONUT
Cinnamon toast is a classic breakfast or dessert dish, but I call this version cinnamon toast 2.0. I’ve dressed up the expected buttered and spiced toast with melty chocolate chips, fresh raspberries, and flaky coconut for a truly decadent slice.
- 4 slices of white, wheat, or buttermilk bread
- 2 tablespoons butter
- 2 teaspoons ground cinnamon
- ½ cup chocolate chips
- ½ cup fresh raspberries
- ¼ cup flaked coconut
Preheat the oven to 350 degrees F.
Butter one side of each slice of bread and then sprinkle with the ground cinnamon.
Place the bread, buttered sides up, on a parchment-lined baking sheet and place the baking sheet in the oven for 5 to 8 minutes or until the bread is golden brown.
Remove the baking sheet from the oven and immediately sprinkle the chocolate chips on each slice of the toasted bread. The warm bread will help melt the chocolate. When the chocolate is a bit melted, top the toast with flaked coconut.
Slice the raspberries in half or in quarters and then sprinkle them on top of each slice of toast. Serve immediately.
BACON, EGG, TOMATO, AND AVOCADO ON WHOLE-GRAIN TOAST
If my family had to choose one toast recipe to eat for the rest of our lives, it would be this one. And what’s not to love? It checks off all the major food groups, making it a well-rounded and mouthwatering meal. Quite simply, it’s toast perfection.
- 1 tablespoon butter
- 2 eggs
- Pinch salt
- Dash pepper
- 1 to 2 tablespoons mayonnaise
- 1 teaspoon chopped fresh chives
- 2 slices of whole grain bread, toasted
- 2 to 4 slices of cooked bacon
- 1 medium-large tomato, sliced
- 1 avocado, sliced
- 1 teaspoon chopped fresh parsley or chives
Place a small skillet over medium-low heat and add the butter. When the butter has melted, crack each egg gently into the skillet. Season each egg with a pinch salt and dash pepper. Once the egg whites begin to turn opaque, cover the skillet snugly with a lid. Let the eggs cook covered for at least 30 seconds. This will cook the top of the egg without having to flip it over and lose that glossy yellow yolk.
Once the eggs are done, take them off the heat and let them rest uncovered.
Spread the mayonnaise on one side of each piece of toast. Place 1 or 2 slices of bacon on each piece of toast. Then layer 1 or 2 slices of tomato over the bacon, and then gently place 1 egg over the tomato slices on each piece of toast. Gently top the egg with a few slices of avocado, and then sprinkle with chopped fresh parsley or chives.In a small bowl, mix together the mayonnaise and the fresh chives.
Diana Taylor Realty