Friday, May 1, 2015


I'm a toast lover.  If you have been on my Instagram lately you'll see (besides those cocktails) my many versions on the old fashion breakfast go to.  Greg says that I could have a cooking show on just my morning toast alone.  He loves how creative I am so early in the morning.  Truth, it's never before 9 A.M. (sorry if that just hurt your feelings!) and I'm using whatever is in the fridge.  I do change it up from sweet to savory, but mostly savory unless I'm craving Nutella.  I often add an egg and when I'm in a rush it's just the avocado.  I am human I promise and there are no secrets to my morning routine.  Just coffee and creative toast.  Here are my four favorites I make often and thought I should share!  They make the perfect snack, lunch and of course, happy hour snacks!  

Peanut Butter Banana Toast 

1 slice of bread, toasted
1-2 tablespoons of peanut butter
1 banana, sliced
1 tablespoon unsweetened shredded coconut

Preheat the oven to 350 degrees.

On a small rimmed baking sheet, toast the coconut for 2-3 minutes until slightly browned.  Watch it carefully because it tends to go from perfect to burnt.  Remove the coconut from the oven and set aside.  

Spread the peanut butter on the toast, top it with the sliced banana, toasted coconut and drizzle with honey.

Avocado Strawberry and Fennel Toast

1 slice of bread, toasted
1/2 avocado, sliced
2-3 strawberries, sliced
1/4 cup fennel, thinly sliced
Olive oil
Balsamic vinegar
Salt and pepper to taste

Place the sliced avocado on the toast and slightly mash and spread.  Top with the strawberries and fennel.  Season with salt and pepper and drizzle with olive oil and balsamic vinegar.

Smoked Salmon and Burrata Toast

1 slice of bread, toasted
2-4 slices smoked salmon
2-3 slices burrata cheese
1/4 cup red onion, thinly sliced
1 teaspoon capers
1/2 teaspoon fresh dill, chopped
1 lemon wedge
Olive oil
Fresh ground black pepper

Spread the burrata cheese on the toast.  Top with the smoked salmon, red onions, capers and dill.  Season with fresh ground black pepper, drizzle with olive oil and squeeze the lemon wedge over top.

Seared Tomato and Bacon Toast with a Fried Egg

1 slice of bread
2 slices of bacon, cooked and chopped
1 egg
1 clove garlic
2 small pearl tomatoes, sliced in half
1 tablespoon olive oil
1/2 tablespoon butter
1/2 teaspoon thyme
Salt and pepper to taste

In a medium pan melt the butter over medium-low heat.  Carefully crack the egg into the pan.  Cook for about 3-4 minutes, until the whites are almost set.  Carefully flip the egg and turn off the heat.  Allow the egg to cook in the pan for about 30 seconds more.  Remove the egg from the pan and set aside.

In the same pan or in a small cast iron, heat the olive oil over medium-high heat.  Place the tomato halves flesh side down into the pan and add the garlic clove.  Sear the tomatoes  for about 4 minutes, until slightly charred.  Cook the garlic clove for about 3-5 minutes, until lightly browned and soft.  Remove the garlic and tomatoes from the pan and set aside.  

Place the bread in the pan you used for the tomatoes.  Cook the bread until toasted and brown.  Remove the toast from the pan.  Place the seared tomatoes on top.  Using the back of a fork slightly smash the tomatoes.  Roughly chop the garlic and place on top of the tomatoes.  Season with salt and pepper.  Add the bacon and top with the fried egg.  Garnish with the thyme and some freshly ground black pepper.  

Happy toasting!