From the Breakfast Institute, the research division of MrBreakfast.com, comes this exhaustive list of ways to enjoy toast. Have you considered cranberry-jalapeno jam? Or artichoke dip, or pimento cheese spread, or tangy lime butter, or sauteed mushrooms and chives, or brie with maple syrup, or homemade vanilla sugar spread? Check out all 326!
From Kim Pierce
Ingredients:
Salted butter
Sourdough bread slices
Vietnamese cinnamon (sometimes called Saigon cinnamon)
Turbinado or demerara sugar
Preheat the oven broiler. Microwave the butter on High (100 percent power) just long enough to soften, but not melt; a stick takes 15 to 20 seconds. Smear the butter on one side of each piece of bread; you need only a thin coating, or alternating thin-thick dabs.
Dust with cinnamon, preferably in a mottled pattern, rather than evenly. Finish by layering the sugar on top, about ½ to 1 tablespoon, depending on the size of the bread slice. Place under the hot broiler. Remove when the tops are sizzling and the edges of the crust are one step away from burning. Serve with Mexican hot chocolate.
Note: If you’re a toast purist, toast the bottom sides before buttering and seasoning the tops.
Apple Toast
Source: White House Cookbook: A Selection of Original Recipes During a Period of 40 years, 1887 (recipe abbreviated)
Six apples
1 ounce butter
2 ounces powdered sugar
2 Tablespoons water
4 slices toast
Core, peel and slice six apples; toss with powdered sugar and water. Melt butter in sauce pan, saute apples for a few minutes until tender. Toast four slices of bread; butter if desired. Pour apple mixture over the top of toast; sprinkle with powdered sugar. Serve hot.
Winter Breakfast Sandwich with Maple Syrup, Toasted Walnuts, and Cream Cheese
Serves 4 to 6
by Jesse Ziff Cool from “Toast – 60 Ways to Butter Your Bread & Then Some”
2/3 cup (about 3 ounces) coarsely chopped walnuts
8 ounces cream cheese at room temperature
3 tablespoons real maple syrup, plus more for garnishing
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ teaspoon vanilla extract
8 bread slices
Preheat the toaster oven to 350 degrees F. Put the walnuts on a baking tray and toast for 5 minutes. Let cool to room temperature. In a medium bowl, combine the cream cheese, the 3 tablespoons maple syrup, the cinnamon, nutmeg, and vanilla and stir to blend. Toast the bread. Spread one-fourth of the cream cheese mixture on each of 4 slices and sprinkle with the walnuts. Drizzle with a little maple syrup. Top each with a slice of plain toast. Cut each into 2, 4, or even 6 pieces (for tiny bite-sized tea sandwiches).
Jonah’s Beans and Toast
Serves 4
by Jesse Ziff Cool from “Toast – 60 Ways to Butter Your Bread & Then Some”
2 cans (each 16 ounces) baked beans with juices, or 4 cups cooked beans, cooking liquid reserved
2 tablespoons grated yellow onion
2 tablespoons chopped fresh thyme
½ cup ketchup
3 tablespoons unsalted butter
4 eggs
8 bread slices
Hot sauce for serving (optional)
In a medium saucepan over medium heat, combine the beans and their juices, onion, thyme, and 1/4 cup of the ketchup and simmer for about 5 minutes. Meanwhile, in a medium skilled, melt 1 tablespoon of the butter. Crack the eggs into the pan, cover, and cook for about 4 minutes for medium-cooked yolks. Toast the bread and spread the remaining 2 tablespoons butter on the slices. Place 2 slices, buttered-side up and overlapping slightly, on each of the 4 plates. Using a spatula, transfer 1 egg onto each of the 2 slices of toast. Spoon the beans over the eggs and toast. Top with the remaining 1/4 cup ketchup, dividing evenly. Pass hot sauce at the table, if using.
by Smita Mehta
SIL Red Chilli Villi Sauce
Bread
Potatoes
Spices
Oil for frying
Coriander
Sev
First cut the bread in two halves and fry them in oil.
Smash the potatoes. Add some salt and red chili powder to taste.
Apply it on the bread.
Put some Sil red chilli villi sauce.
Garnish it with sev and coriander.
PREPARATION TIME: 30 Minutes
By Peggy O’Mara
You can use any kind of mushrooms for this or a combination of your favorite kinds. I use simple button mushrooms.
Wash and dry 1½ pounds of mushrooms
Slice thinly.
Mix sliced mushrooms with:
4 Tablespoons olive oil
4 Tablespoons chopped parsley
2 to 4 minced garlic cloves.
Salt and pepper to taste.
Set aside.
Melt 2 ½ Tablespoons butter in a skillet until sizzling.
Add mushrooms to butter and sauté five to eight minutes. Stir constantly and sauté until the mushrooms are just beginning to release water.
Add:
2 to 3 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
2 Tablespoons chopped cilantro
Cook over high heat for about five minutes, stirring constantly.
Mound over toast and dribble pan juices over the top.
Garnish with a dash of chili powder or ground black pepper.
Serve immediately.
from Richard Purdie (RPURDIE@clear.co.nz)
Sesame Seed Buns
Water
get two sesame seed buns. Grill and add lashings of butter. Get another bun, grill both sides to golden brown, sprinkle with salt and pepper and place between the other buns. Serve half cold in a paper bag , on a tray with a coke and fries. Smile a lot.
from Richard Purdie (RPURDIE@clear.co.nz)
Toaster Crumbs
Water
1- empty all the delicious crumbs out of the bottom of the toaster.
2- Place in the coffee perk or cappucino Machino
3- process as per coffee.
4- adjust to suit your taste. Yes!! For the toast afficionado, a delicious invigorating drink, the ultimate compliment to toast with toast spread.
from Richard Purdie (RPURDIE@clear.co.nz)
Toaster Crumbs
Water
1- empty all the delicious crumbs out of the bottom of the toaster.
2- Blend with a little water in a food processor until you have a smooth golden paste.
3- Presto!- a wonderful toast flavoured spread, the perfect topping for wonderful toast