TOAST TOPPERS
Take your toast to the next level
Roasted tomato, mozzarella & rocket
Heat oven to 200C/180C fan/gas 6. Put 350g halved baby plum tomatoes, cut-side up, in a roasting tray, and drizzle with 1 tbsp olive oil, 1 tbsp balsamic vinegar and a few chopped thyme sprigs. Season and cook for 30 mins. Meanwhile, toast 4 thick slices bread (sourdough works well) until golden. Divide between two plates and top with the tomatoes. Scatter over 125g torn mozzarella, a few basil leaves and a small handful rocket. Serve with a drizzle olive oil. Serves 2.
Cheese & onion rarebit
Heat 1 tbsp olive oil in a small saucepan and gently cook ƂPGN[
chopped onion until soft, about 5 mins. Tip out of the pan and add 25g butter. When foaming, add 25g plain
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Peanut butter, banana & honey
Lightly toast 4 small slices bread – brioche works really well. Spread each slice with 1 tbsp chunky peanut butter, then top each with ½ sliced banana. Finish with a drizzle of honey. Serves 2.
Herby mushrooms on toast
Roughly chop 250g mushrooms, then fry with a knob of butter for 5- 6 mins until soft and light golden. Add 1 crushed garlic
clove, and cook for 1 min more. Remove from the heat, then stir through another knob of
butter and 1 tbsp chopped parsley. Toast 2 slices bread (crusty wholemeal works well), then top with the mushrooms. Serves 2.
Bacon & eggs
Dry-fry 4 diced rashers streaky bacon until crisp. Beat together 6 eggs with seasoning and 2 tbsp milk. Tip into the pan with the bacon and gently stir until scrambled and
yÕvvÞ° / >ÃÌ 4 slices bread, soft white sliced works well, then divide between four plates. Top with the bacon and the eggs and add a few snipped chives, if you like. Serves 4.