Toast Three Ways

Toast Three Ways - Ideas to turn boring old toast into an interesting morning meal. | foxeslovelemons.com

Ever since I read this article in Bon Appetit about Sqirl restaurant in L.A., I haven’t been able to stop thinking about it, for two reasons: 1.) I love the food photography on that toast with jam, and 2.) The article says that people are waiting in line for 20 minutes (and paying $7) for that toast. I’m sure it’s amazing, but come on people: it’s toast. We can make this at home.

I decided to just come up with some sort-of-gourmet toast options myself. I’m not going to include formal recipes for these, because again: come on people, it’s toast. Instead, I’ll just be sharing a few ideas I’ve come up with to turn boring old toast into an interesting morning meal.

Toast Three Ways - Ideas to turn boring old toast into an interesting morning meal. | foxeslovelemons.com

Avocado, lemon juice and aleppo pepper: Mash half an avocado with a pinch of salt and pepper and a squeeze of a lemon juice. Spread it on toast and sprinkle it with a dash of aleppo pepper (or red pepper flakes) for brightness and a slightly spicy kick.

Toast Three Ways - Ideas to turn boring old toast into an interesting morning meal. | foxeslovelemons.com

Almond butter and toasted coconut flakes: Spread a few tablespoons of almond butter (or any nut butter) and top with toasted coconut flakes for a creamy, filling and naturally sweet meal.

Toast Three Ways - Ideas to turn boring old toast into an interesting morning meal. | foxeslovelemons.com

Ricotta and raspberry jam: The Sqirl-inspired version that started it all. Spread toast with creamy ricotta and then be generous with the jam (I used raspberry here). 

I’d like to make a huge list of toast ideas, then post it in my kitchen to refer to whenever breakfast boredom strikes. Here’s a few more flavor combos I’ve come up with so far:

  • peanut butter and sriracha
  • mashed banana and carob chips
  • orange marmalade and toasted almonds

How do you like your toast? Share your favorites with me in the comments!

 
 I originally developed this recipe for the NatureBox blog.

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