A toast is a roasted piece of bread on which some filling is put. Toasts can be different: vegetarian, cheese, mushroom, with seafood, with fruit, and finally, light or nourishing. So, to diversify breakfast, take a look at this list of simple recipes.
French toast
Any type of white bread can be used for making French toast – from classic toast to brioche. If you don’t have any fresh bread, it’s no problem, a slightly dried up bread will do too.
Ingredients:
- A 2 cm thick slice of brioche.
- Milk – 30 g.
- Chicken egg – 1 pcs.
- Vanilla extract – 0,5 g.
- Cream butter – 20 g.
The method of preparation:
- In a deep bowl whisk milk, egg and vanilla extract with a whisk.
- Dipped brioche slice on both sides in the milk and egg mixture.
- Heat the butter in a frying pan and fry the bread on both sides until golden.
- Place the ready toast on a paper towel so that the excess butter is absorbed.
- Place the toast on a plate, sprinkle with powdered sugar, decorate with a fresh mint leaf and serve with sour cream and strawberry jam.
Avocado toast with pâté egg
Ingredients:
- Avocado, 1 pcs.
- Bread, 1 slice. It’s better to take white bread. Black and gray bread will break the taste of the ingredients.
- Egg, 1 pcs.
- Kinza, a couple of twigs
- Lemon juice, a teaspoon.
- Olive oil, tablespoon.
- Garlic, clove.
- Flower honey, teaspoon.
- Salt and pepper, to taste.
The method of preparation:
- Peel the avocado, cut it into two halves. Cut one into thin slices. Make guacamole sauce from the second one. Dice the avocado, salt, and pepper it. Add lemon juice, a tablespoon of olive oil, a teaspoon of flour honey, a chopped garlic clove and cilantro. Beat into a homogeneous mass. You can make it with a food processor.
- Prepare a plow egg. Boil water in a saucepan. Be sure to add a teaspoon of vinegar. This is necessary for a beautiful and homogeneous egg shape. Bring the water to the boil and reduce the gas, the water should not boil. In a separate cup, break the egg and gently lower it into a saucepan. Cook for 2 minutes. Take out the egg with a sounding board, lay it on a napkin, removing excess moisture.
- Fill a slice of bread with olive oil and fry it in a dry pan on both sides. For a golden crust, the pan can be greased with a slice of butter. Do not use olive oil in this case.
- Start collecting. Place the sauce on the roasted toast, place the other half of the avocado and the egg on top. Make sure you salt and pepper. If desired, you can decorate the salad with arugula and nuts.
A toast with an avocado
Ingredients:
- Avocado, 1 pcs.
- Egg, 1 pcs.
- Tomato, 1 pc.
- Bread, 1 slice
- Lemon juice, to taste.
- Salt, pepper, to taste.
- Olive oil/ vegetable oil, to taste
The method of preparation:
- Peel the avocado from the rind. Dice it, salt and pepper it. Then add the juice slices of lemon and some olive or vegetable oil. Whisk it into a homogeneous mass.
- Tighten the food film on the board, pour a small amount of butter into the center, break the egg, put the ends of the film together. Lower the egg in hot water, the end of the film can be fixed with a paper clip or a clip on a pot. Boil in unboiled water for 4-5 minutes.
- Cut the bread, fry it on both sides in the oven. You can also fry it in the toaster.
- Take the egg out of the saucepan, gently remove the film.
- Cut the tomato.
- Place the smashed avocado on toast, put the tomato on top, salt, and pepper it to taste. Place a pasta egg on the tomato, salt, and pepper it to taste.
French toast with tomato jam, bacon, and scrambled eggs
Ingredients:
- 4 large eggs for eggs
- 1 small bulb cut into 0.5 cm pieces.
- A pinch of red paprika flakes
- 1 medium tomato sliced into 1 cm dice.
- 2 twigs of oregano, finely chopped leaves
- 8 slices of bacon cut into 0.5 cm strips.
- 8 slices of white bread
- 4 large eggs
- 1 Art. of whole milk
- A sprinkle of cayenne pepper (optional)
- 1 tbsp of grated gruyere cheese
- 2 tbsp sliced green onions for feeding
The method of preparation:
- Make the filling. Place bacon in a large frying pan with a few drops of olive oil on it. Heat the frying pan to average temperature and cook the bacon until it is fried and crispy for about 13 minutes. Drain about half of the fat that has accumulated. Add onion, red paprika flakes, and salt. Continue cooking, stirring until the onion is soft and very fragrant, for 8-10 minutes. Add the tomato, some more salt and cook for 8-10 minutes. Or until the tomato is soft and most of the liquid has evaporated. Taste and add the spices to taste. Add and stir the oregano and let it cool.
- Make French toast. Preheat the oven to 100°C. In a wide dish, mix the eggs, milk, cayenne pepper if used and a pinch of salt. Whisk until homogeneous. Place 4 pieces of bread on the worktop. Sprinkle each piece of bread with cheese. Use about half the cheese. Pour a quarter dressing with bacon on each slice of bread, then sprinkle the remaining cheese. Cover each toast with another piece of bread on top. Soak each toast in the egg mixture for about 1 minute. Turn it over and dip it on the other side.
- While the toast is soaking, pour the olive oil into a large saucepan and heat it up to an average temperature. Roast the toast as long as it fits in the pan so that you can work more comfortably, for 2-3 minutes on each side. Place the toast on a tray and put it in the oven to keep it warm.
- Prepare the eggs and collect the dish. Lightly spread the pan with olive oil and heat to medium temperature. Cook the eggs in a few steps, if necessary. Cook until the proteins have boiled and the yolks have warmed up, remaining liquid, for 3-4 minutes. Take the toast out of the oven and put it on each perfectly cooked egg. Sprinkle with green onions and serve immediately.
Toast with tomatoes and mushrooms
Ingredients:
- Dried mushrooms 1 handful
- Chicken egg 2 pcs.
- Cream butter 1 st. l.
- Sour cream 20% 1 tbsp.
- Onion green 2 pcs.
The method of preparation:
- Fry mushrooms, cut into large pieces.
- Add half of the cherry tomatoes to them.
- Heat the butter in a saucepan.
- Break the eggs in there.
- Fry them by stirring and whipping.
- In the end, add sour cream.
- Whisk it with the eggs.
- Salt and pepper it.
- Add the sliced green onions.
- Fry the toast.
- Spray it with olive oil.
- Place lush eggs on top, then a mixture of cherry tomatoes and mushrooms.
French toast with vanilla sauce
Ingredients:
- Wheat flour 90 g.
- Sugar 65 g.
- Salt 5 g.
- Dried milk 12 g.
- Yeast 6 g.
- Egg 2 pcs.
- Milk 3.5% 160 g.
- Cream 35% 75 g.
- Cream butter 50 g.
- Cream 35% 100 ml.
- Egg 5 pcs.
- Sugar 200 g.
- Vanilla pod 20 g.
- Fresh berries (raspberries, strawberries, blueberries, and others to your liking)
- Raspberry sauce 5 g.
- Orange sauce 5 g.
- Lemon Fresh 3 g.
- Peppermint fresh 2 g.
The method of preparation:
- Heat milk on medium heat to 25 degrees.
- Prepare the dishes for the dough. Add milk to the yeast and insist at room temperature for 25-30 minutes. Mix eggs, sugar, flour, cream, salt, yeast, milk powder, and butter, add to the steam. Whisk with a mixer or mix with a blade until elastic. Allow the dough to stand at room temperature for 90 minutes.
- Place the dough in a rectangular form and bake at 180 degrees for 45 minutes. Take the finished toast out of the mold, soak in milk, sprinkle sugar on top and place in the oven heated to 180 degrees for 30 minutes. Check the temperature with a special thermometer.
- Vanilla sauce. Preheat the cream to 83 degrees. Rub the egg yolks with sugar and vanilla pod. Add cream to the egg yolks and whisk with a blender for three minutes, strain.
- Pour vanilla sauce evenly on the plate before serving and spread the hot toast on top. Finely chop the berries, mix and add orange, raspberry sauce, and lemon franchise. Place the mixture of berries on the toast and decorate with fresh mint.
Bean toast
Ingredients:
- 2 branches of green onions with heads
- 4 ripe tomatoes
- Olive oil
- 1 lemon
- 1 large bundle of fresh mint
- 250 g of frozen beans
- 150 g of frozen peas
- 4 slices of bread
- 1 garlic clove
- 2 twigs of fresh rosemary
- 40 g feta cheese
The method of preparation:
- First, prepare the sauce. For this, finely chop the green onion, leaving the white part aside. Place the green part in a large bowl, add the sliced tomatoes and 6 tbsp oils, as well as half a zest of lemon and its juice. Stir and clean it up for a while. Squeeze out the remaining lemon juice on the white part of the onion, also put it aside.
- Place the stalks of mint and beans in a pot with boiling saltwater, then blanch for about 2 minutes. Pull out the beans with a shuffle, removing the mint. Then blanch the peas for 2 minutes in the same water.
- Add the sauce to the beans, strain the mixture, add the peas. Finely chop several leaves of mint and add it to the beans.
- Put the toast in the frying pan, put it on a strong fire. Cut the garlic into two halves and rub it with toasted bread, then rub it with rosemary. Sprinkle toast with a little salt, splash it with butter. Now you can layout the beans and peas that have already soaked in the sauce, acquiring an unusual aroma.
- Sprinkle the toast with the white part of green onion, decorate with mint leaves, you can rub the remaining lemon peel. If you like, add feta cheese.
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