Every morning we prepare breakfast thoughtlessly, a breakfast that is convenient and easy. Driven by routine, barely managing morning chores, we don’t give breakfast any importance. At least not to our breakfast, we might prepare it for our family but when it comes to ourselves we more or less eat the same breakfast.
Recently though, I have ventured into a new habit. Morning me time— waking up 30 minutes before the usual and just enjoy doing nothing. No phone, no work, no nobody. Just sit in my balcony and enjoy my breakfast all by myself. It has given me a new appreciation for the ritual of breakfast – an important reminder to take time to pause and introduce myself to the many different aromas, textures and flavours that could be considered breakfast.
So here I am showing you how to elevate your mundane toast with three different, quick and easy recipes.
The idea of topping my morning toast with something textural, creamy, crisp and fresh, seemed rather appealing.I may have discovered a replacement for my bland, habitual breakfast- the toast
Basil baked Beans and Char Grilled Cherry Tomatoes on Sourdough Toast
Ingredients
1 can baked beans
3-4 garlic cloves
1 Tbsp olive oil
1 blended tomato
Salt & Pepper to taste
4-5 fresh basil leaves
1/2 tsp honey
1 cup cherry tomatoes
Parmesan cheese as desired
4 slices of sourdough or
any bread you fancy
Method
- Heat oil in a pan and add whole garlic cloves. Let them brown, meanwhile blend one tomato.
- Add your blended tomato to the pan and cook it through
- Empty the cab of beans to the pan, add salt and pepper to it.
- Cook the beans for a minute or so, add honey and through in some fresh basil. Cook for another 30 seconds.
- For the tomatoes, take wooden skewers and punch them one by one.
- Heat a grilling pan and oil it. Grill the cherry tomatoes one the stick for one minute on easy side.
- Now your toast ur your canvas. Add salt he cooked beans, place charred tomatoes and grate some Parmesan on top.
Avocado and Candy Cane Beetroot Toast with Dill and capers
Ingredients:
Half an avocado
1 small Candy cane Beetroot
1 small Golden Beetroot
You can make this with normal Beetroot too
Huncgcurd dip:
1 cup hung curd
1 clove garlic minced
1/4 cup herbs, I used dill and parsley
1/4 pickled capers chopped , I love them so I add a lot, you add a little less too
Salt and pepper to taste
And your favourite bread
I used multigrain loaf
Method
Start with the spread first, chop your herbs and capers. Mince the garlic clove and add it to the hung curd. Add the herbs, salt and pepper. Mix it all and let it chill in the fridge. This spread it so versatile you can use it as a dip with your carrot sticks and it stays fresh for 2-3 days in the fridge.
Now for the toast,
Your avocado has to be ripe in order to easily peel the skin off. If you try this with an unripe fruit, the skin will stick to the flesh of the fruit instead of lifting right off.
Cut avocado in half lengthwise and go around its circumference. Go top-to-bottom, right down the middle to evenly halve the fruit.
Remove outer skin from avocado.
Lay the avocado halves flat side down. Using a sharp knife, make thin slices across the avocado.
Thinly slice candy cane Beetroot and golden Beetroot. That’s it slather your curd spread on a toast put avocado and Beetroot slices and sprinkle some dill and parsley.
Carrot Greens and Baked Tomatoes on Sourdough Toast
* Roasted tomatoes-
Roast some tomato slices in the oven, for about 20-30 minutes at 160-180 C. They will turn into this yummy chewy intense, tomato slices. Almost like sundried tomato but still juicy and fresh.
* Garlic
* Carrot leaves
* Extra virgin olive oil
* Cashew nut flour- quick vegan Parmesan alternative (try and thank me later)
* Salt and Pepper to taste
* sour dough bread
Roast your tomato slices with some garlic cloves, olive oil, salt and pepper.
And now toast your bread beautifully place your tomato slices, roasted garlic. For carrot greens, try to pick the tender smaller ones. Wash your greens always. Prick the leaves and put them on your toast.
Drizzle some extra virgin olive oil, and the magic ingredient that will brings it all together Cashew flour!!