10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stop what you’re doing and celebrate Toast (henceforth with a capital T)!*

#6 Avocado, Sundried Tomatoes & Toasted Pinenuts

You see the very wonderful thing about toast, and topping toast, is that it really can be an anytime meal… and I very often go to avocado on toast for lunch because it takes all of about 3 seconds to make and it’s super nutrious.

Ingredients:

1 Large slice of Sourdough cut in half

1 avocado

4 sundried tomatoes

1 handful pinenuts

Method:

1. Toast your sourdough and spread 1/2 your avocado on each slice.

2. Finely chop the sundried tomatoes and evenly sprinkle on each slice.

3. Put a handful of pinenuts in a dry pan on the hob and heat for a few minutes until the pinenuts begin to brown, then remove from the heat and sprinkle on top of the avocado & sundried tomatoes.

Enjoy!

#5 Cheesy Scramble with Sundried Tomatoes & Watercress

Breakfast?  Brunch?  Lunch?  Any time you choose… it’s as quick as toast and the scramble is beefed up by rich flavour of the sundried tomatoes…

Ingredients:

2 Eggs

3 sun-dried tomatoes

20g grated cheddar

pinch salt & pepper

Handful of Watercress

Butter for the pan.

1 Slice Toast! (buttered if you like…)

Method:

1. Add a knob of butter to a pan and melt on the hob.

2. Beat the eggs and add in the chopped sun-dried tomatoes and grated cheddar.

3. Add the eggs to the pan and stir as they cook.  Turn off the heat when there is still moisture in the eggs, they may not look quite cooked but the pan will still be hot, so removing then and continuing to stir will cook them perfectly.

4. Serve immediately on Toast! and add a handful of watercress.

#4 Chimichurri* Mushrooms on Toast!

I had this with a poached egg this morning… and by this morning I mean 1pm.  When I posted the picture on twitter I had to think twice about whether or not ‘Brunch’ was the appropriate title at that slothenly time of the afternoon…

Ingredients (serves 2):

2 tbsp olive oil

2 cloves garlic

200g mushrooms

a large handful each of chopped fresh parsley and oregano

1 tsp white wine vinegar

Salt & Pepper

Chilli flakes (optional)

Method:

1. Heat the olive oil in a pan on the hob.

2. Crush and chop the garlic and add to the hot oil.  Gently soften but be careful not to burn.

3. Roughly chop the mushrooms and add to the pan, stir and add the chopped herbs, salt & pepper.

4. Add a teaspoon of vinegar and stir just before serving on a chunky slice of buttered sourdough. I didn’t add chilli flakes, I didn’t fancy a chilli brunch much, but a sprinkling would certainly add to the chimichurri ness of the dish!

*So if you didn’t know ‘Chimichurri’ is an Argentinian piquant sauce, according to google dictionary, traditionally used on grilled meat!  So there you go…

In other news, my top Toast site to visit this week is Toast which is full of really beautiful (a little bit expensive) things which I covet very much!!

#3 Holy Guacamole on Toast

I had this for lunch today and if you skip over to the Holy Guacamole page you’ll get the full recipe!  But for now here are the ingredients & a lovely pic of my delicious lunch!

Ingredients (serves 4):

1 large avocado

2 cloves garlic

4 cherry tomatoes

100g cucumber

Juice of 1 lime

1 handful chopped coriander

1 handful chopped watercress

3 tbsp Extra Virgin Olive Oil

Generous pinch of cayenne pepper

Salt & Pepper to taste

1 handful of toasted pumpkin seeds to serve

#2 Pizza Toast (with hidden veg if it’s for the kids)

Ingredients (sauce will serve many, freezes well or keeps in the fridge):

1 onion finely chopped

2 cloves garlic, crushed and chopped

1 tsp mixed herbs (or a handful of fresh basil)

1/2 tsp salt

Generous crack of black pepper

1 tsp maple syrup (to sooth the tomatoes)

1 400g tin plum or chopped tomatoes

And generally any other veg going that the kids might not usually eat.  I like to sneak in some grated beetroot, chopped peppers, mushrooms or spinach…

1 slice Toast per person

50g cheese per person (I like organic mature cheddar)

olive oil

Method:

1. Heat the oil in a pan and add the chopped onion and crushed garlic.  Soften for around 10 minutes.

2. Add the herbs, salt & pepper and stir.

3. Add the tinned tomatoes and maple syrup and simmer for  around 10 minutes or until the sauce begins to thicken and reduce.

4. Blend to form a puree.

5. Pre-heat the oven to 200C.

6. Toast a slice of bread for each person.

7. Dollop the sauce on the toast, cover with cheese and bake for 15 minutes, or until the cheese is bubbling and just about to brown.

*and for the really avid Toast fan see my Sourdough recipe here.  Keep reading for more Toast!

#1 Smokin’ Chickpeas on Toast

Ingredients (serves 2):

1 onion finely chopped

2 cloves garlic crushed and chopped

1 tsp hot smoked paprika

1/2 tsp salt

generous crack of black pepper

1 tsp maple syrup (to sooth the tomatoes)

1 400g tin tomatoes

1 400g drained tin chickpeas

1 handful chopped fresh basil

Olive oil

1 Slice Toast per person with or without butter, that’s up to you!

Method: 

1. Heat the oil in the pan and soften the chopped onion and crushed garlic.

2. Add the hot smoked paprika, salt and pepper.

3. Pour in the tomatoes, plum of chopped are fine… whatever’s in the cupboard & maple syrup!

4. Drain your chickpeas and rinse, then add to the pan and stir with the chopped basil. Simmer for around 10 minutes until the chickpeas are hot through and the sauce begins to thicken and reduce.

5. Serve on a slice of buttered (or not) toast!

Have your way with Toast!  Let me know what you think!  Or if you have a favourite toast recipe, link it in the comments below!

For more frugal food ideas, and to get involved in the #creditcrunchmunch blog hop visit Elizabeth’s Kitchen Diary,  Fab Food 4 All and Fuss Free Flavours

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