Recipe: Toast, 3 Ways

Ah, toast. The breakfast staple that plays vessel to many food faves. Whether you’re a fan of the old peanut butter and jam version, or like it loaded with avocado, it’s been a trending topic for years now, even being featured on restaurant menus. But anyone can make toast, so Chef Shahir created three cost-effective ways to enjoy this classic all day long.

Ingredients

For Breakfast Toast:

• 3 tbsp unsalted butter, softened
• 2 tsp honey + extra for drizzling
• ½ tsp cinnamon
• Pinch of salt
• 2 slices of bread, your choice
• 2 small pears, your choice
• ½ cup granola, store-bought
• ¼ cup pomegranate seeds

For Lunch Toast:

• 2 slices of bread, your choice
• 1 large avocado, ripe
• Juice of half a lemon
• Drizzle of extra-virgin olive oil
• Salt and pepper to taste
• Microgreens, garnish
• Cilantro leaves, garnish
• Finger chilis, thinly sliced, optional

For Dinner Toast:

• 1 small beet, halved
• 2 cloves of garlic
• ¼ cup extra-virgin olive oil, divided
• ½ cup white kidney beans, drained and rinsed
• Juice of half a lemon
• Salt and pepper to taste
• 2 eggs, boiled
• 2 slices of toast, your choice
• Handful of sprouts to garnish (amaranth, shiso or radish sprouts)
• Pinch of Himalayan pink salt to garnish

Preparation

For Breakfast Toast:

Mix the softened butter, 2 tsp of honey, cinnamon and salt together until smooth.  Add your bread to the toaster and while it toasts remove the core from the pears and cut into thin half moon slices. When your toast is ready, top each slice equally with honey-cinnamon butter, sliced pears, a sprinkle of granola, an extra drizzle of honey and some pomegranate seeds, enjoy.

For Lunch Toast:

Toast your bread. Slice your avocado as desired and divide between toasts. Drizzle with fresh lemon juice, extra-virgin olive oil, salt and pepper to taste, microgreens, cilantro leaves and chili peppers, enjoy.

To make the perfect avocado flower, check out this video.

For Dinner Toast:

Pre-heat oven to 400F.

Toss unpeeled beet halves and garlic cloves in 1 tbsp of olive oil. Add to a small, parchment lined baking tray and roast in the oven for 25 minutes at 400F or until tender. Remove from oven and let cool for 10 minutes. Remove peels from roasted beets and garlic and add to a food processor along with white kidney beans, lemon juice and 2 tbsp extra virgin olive oil. Puree until smooth and a brilliant purple colour. Season with salt and pepper to taste, set aside.

Add 2 eggs to a pot of boiling water and simmer for 6-8 minutes depending on how well cooked you like your eggs. Add cooked eggs to a bowl of ice water for a few minutes before peeling. While eggs rest, toast your bread.

Next, peel your eggs and slice your into halves or quarters. Assemble each slice of toast with equal amounts of bean and beet dip, egg slices, sprouts, a sprinkle of Himalayan salt and a drizzle of your remaining extra-virgin olive oil, enjoy!

Note:

If you do not have a food process you can make the dip with a potato masher, it just won’t be as smooth.