RECIPE: Brunch-y Gourmet Toast Four Ways

Cards on the table: There are a lot of spots around town charging over $12 for a slice of avocado toast. And in this economy? It’s good to know how to have brunch at home. This quick recipe makes the most of an early start, and offers some easy variety if you’re having friends over before 2p.m. Mix and match; each of these toasts come with protein and carbs to kick off your day. 

Note: For all four, we used the Country Loaf from Amelia’s. It was $8 and the most expensive item used– we got about 10 thick slices out of it. Some ingredients might become more expensive if you’re buying from local farms or in bulk, but even then, none of these slices of toast cracks the $5 mark per serving.

(everything is pictured in half-slices to prevent food waste)

Peach and Cinnamon Honey Butter 

Ingredients

• 1 fresh peach
• Honey
• Ground cinnamon
• Softened butter

Cut the peach in half along the pit and twist to separate. Quarter the pitted half, removing sections from the pit one by one. If the pit doesn’t come out easily on the remaining piece, use a pairing knife to separate it from the peach.  Slice the peach into roughly half inch chunks. 

In a small saucepan, add a small pad of butter. Add the cubed peach to the pan, then add a tablespoon of honey. Stir continuously until the mixture combines and reduces into something that resembles pie filling. This is your peach compote. Move it to a container for easy maneuvering. 

Add your bread to the toaster at your desired temperature. Add ¼ cup of softened butter to a small jar, along with 1 tablespoon of honey and 1 teaspoon of cinnamon. Combine using a fork or small whisk. You can make more or less to taste, and store this in the refrigerator for later. 

Once the bread is toasted, generously spread the cinnamon honey butter on top. Scoop the compote and peach slices onto your toast, and enjoy.

For an extra flourish, sprinkle on raw pistachios, and drizzle additional honey as desired.

Avocado Toast

Ingredients

• 1 slice of bread 
• 1 Egg 
• 1/2 Avocado 
• Lemon juice/lemon wedge 
• Everything bagel seasoning (optional)
• Red chili flakes (optional)
• salt/pepper (to taste)

Add bread to the toaster, setting it to your desired level of toasting. While that toasts, cook your egg in a medium saucepan. This should be to your liking. The egg pictured is over-hard, but you might prefer sunny side up, or even to boil your egg the day before, then add it as slices to your toast.

Half an avocado with a paring knife, working your way around the pit lengthwise, then twisting each side to reveal the green center. Remove the pit by gently wedging it out with the paring knife, then cut the center of the avocado in a diagonal grid. You can store away half of the avocado for another time, or make two slices by repeating the process with the other half. 

Once the toast is done, take the avocado and loosen its middle by massaging the pieces loose through the outer peel. Squeeze a wedge of lemon over the avocado then, using the tongs of a fork, smash the avocado in its peel, combining the lemon and avocado together. Scoop the avocado out onto your piece of toast, gently spreading it using your fork. 

Top the avocado with everything bagel seasoning. Place the egg on top. Finish with red pepper flakes or everything bagel seasoning, then enjoy. 

Sausage and Kimchi with whipped feta

Ingredients

• Feta
• Greek Yogurt
• Olive oil
• Kimchi 
• Breakfast sausage (ground) 

Sausage + Kimchi with whipped feta

Load feta, greek yogurt and a dash of olive oil into a food processor. Blend until smooth. 

Slice bread and add it to the toaster. 

Heat a small saucepan over the stove at medium heat. Add olive oil, and continue to heat gradually. Add breakfast sausage in small chunks, roughly the size of a kidney bean. Brown over medium heat until cooked through, then remove sausage onto a paper towel.

Once the toast is done to your liking, scoop a dollop of the whipped feta and spread it evenly over the toast. Next, roughly chop your desired amount of spinach then sprinkle it on top of the whipped feta toast. Add the kimchi next, then the breakfast sausage. 

Serve and enjoy!

Blackberry and Bacon 

Ingredients

• Maple Syrup
• Ground Cinnamon
• 1/3 cup Blackberries
• 1 strip streaky Bacon

Bring a small saucepan up to medium heat and add one strip of bacon. Flip the bacon periodically so that it cooks evenly. Once the bacon is to your desired level of doneness, remove it to set on a paper towel as it cools. 

In the saucepan, using the bacon grease as a base, add all but 4 to 6 blackberries, and mash them gently with a wooden spatula as the pan cooks them on medium heat. Add a tablespoon of maple syrup to the blackberries. Let the mixture reduce, stirring continuously, for ten minutes or until the blackberries have softened completely and enough liquid has evaporated to thicken the mixture into a compote. Once the blackberries have thickened, turn off the heat and add in your remaining blackberries, tossing them in the compote. 

Add your bread to the toaster at your desired temperature. 

Cut the bacon into smaller pieces, usually the width of your pinky. 

Add blackberry compote as desired, and using a fork, smash the whole blackberries into the bread. Add bacon bits. Finish with an extra drizzle of maple syrup as desired and serve.