Sunday, 19 April 2015

The best breakfast toast - 5 different recipes!

If you're looking for a way to increase your fruit and vegetable intake, can I suggest toast?  Not an obvious thing but toast topped with an interesting toppings not only makes your day start with a mouthful of awesomeness but also makes 5 a day (or 7 a day) more achievable.

So here are my top ideas I've tried over the past few weeks.  Chose a decent bread, mine was a slow fermented mixed wheat and rye but by preference I'd always chose something slow fermented, ideally sour dough.  If you're buying a decent loaf, make the most of it either by freezing half or even by cutting into slices and freezing the slices ready to use for these delicious topped toasts later.  You can even toast from frozen.

Raspberry, hazelnut and quark

Top the toast with low fat quark, raspberries, chopped hazelnuts and a drizzle of honey.

Goats Cheese with Grapes

Top the toast with sliced rinded goats cheese and halved red grapes.

Quark and mushrooms

Slice a large handful of mushrooms, fry in spray oil (or olive oil) until nearly cooked adding a small knob of butter at the end if liked.  Spread low fat quark on the toast and top with the cooked mushrooms and parsley.  Season if liked.

Jam and Strawberries

Take jam to another level by topping your toast with butter, strawberry jam and slices of fresh strawberries.

Camembert and Apple

While the toast is toasting, thinly slice some ripe camembert or brie and top with thin slices of apple.

I've added this to recipe of the week.

Link up your recipe of the week


  1. Decent bread makes such a difference to toast and you need a good strong base if you are going adventurous with your toppings! Love your ideas!

    1. Absolutely. Good bread is a great textural base but doesn't just have to be flavourless cardboard either. A good slow fermented loaf is a lovely thing.

  2. They all look delicious - funnily enough I have a tub of Quark in my fridge ;-)

    Thanks for linking up with this week's #FabulouslyFrugal x x


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