While America celebrates Valentine’s weekend with the film release of movie that we’d all be better off without {read why here}; me, myself, and I will be celebrating Single’s Awareness Day with toast. But I get to double up my celebration because today’s my birthday. The 13th of February. The day before Valentine’s. Hence my name, Valory {thanks mom and dad}. But back to the toast….
Toast is simple. I like simple things. I’m a busy college student and musician that likes to cook but doesn’t have much time for it. It’s also versatile - you can pair it with other foods or make it a meal in itself by topping it with an endless list of sweet and savory things. A girl’s gotta have options, you know?
Toast is kind of like a hug but for your mouth. It is crunchy on the outside but warm and soft on the inside, and it never fails to make you feel good. So should you eat it for breakfast? Lunch? Dinner? Brunch? A snack? The choice is yours, my friend. Have it your way. I’ve got 50 shades of toast for you today…you know…for a start.
For starters – to make the best toast, you’ve got to start with the best bread. Different breads go with different toppings – you know, the nutty flavor of wheat bread pairs well with nut butters. Or a tangy sourdough pairs well with a salty cheese. Pumpernickel is a great base for avocado. My favorite bread that I use for most of these creations is Ezekiel Bread. It’s organic, simple, and tastes good with everything!
- Made with love and butter toast
- Ooey gooey melty cheese toast
- Jammin toast with jam
Holiday Nog French Toast - Sprinkled with cinnamon and sugar
- Vanilla chai French toast - spice up your regular French toast by adding vanilla extract, cinnamon, cardamom, and a little ginger mixed with eggs and milk
- Dark chocolate almond butter and sour cherry jam
- Classic Pb&J
- Simple blueberry syrup - combine fresh or frozen blueberries, sugar, water, a squirt of lemon or lime juice and bring to boil and simmer in a pan until it reaches a syrup texture. Serve on toast!
- Maple brown sugar waffle toast – dip your bread in a French toast-like mixture of eggs, milk, and maple syrup. Place the dipped bread and put in waffle maker until its crisp and golden. Melt brown sugar and butter and pour it over the waffle toast when it’s done!
- Apple butter and cinnamon
- Holiday egg nog French toast - instead of milk, add Silk dairy-free egg nog and cinnamon to the egg mixture and BAM. Christmas morning breakfast is served!
Nutella Banana Toast - Avocado sprinkled with pomegranate seeds
- Almond butter and banana
- Cream cheese and homemade Chia Seed Fruit Spread - blend together a cup of your favorite berries, scoop of chia seeds, and sweeten it with honey or agave nectar, let it sit in fridge for a couple hours and it’s ready to go!
- Dark chocolate almond butter and strawberries
- Mashed bananas sprinkled with cinnamon
- Peanut butter and apple slices
- Nutella and pear slices
- Nutella and pomegranate seeds
- Nutella AND almond butter (Or peanut butter) with bananas
- Cream Cheese with fresh raspberries and lemon juice
- Strawberries and cream - just mix strawberries with cream cheese!
- Sliced banana drizzled with honey and sprinkled with almonds
- Sophisticated marmalade - perhaps orange marmalade? For a Classy Brunch!
- Avocado with sriracha sauce, lime and edamame
- Avocado and pico de gallo - basically guacamole on toast….Fiesta Time!
- Mayo-wasabi spread with tuna - mix some LIGHT mayo and wasabi paste and top with tuna slices
- Pesto and sun-dried tomatoes
- Pesto with Parmesan cheese - it’s best if you put the pesto and parmesan THEN toast it
- Avocado with sweet mango slices and thinly sliced red oion
- Pimiento cheese toast
- Pizza Toast - spread with tomato sauce, top with cheese, pepperoni, etc. and toast in the oven
- Cashew cream, lime juice, and cucumber slices - soak cashews in water overnight, drain, put in a blender or processor with a little water and it’s ready to spread
- Thanksgiving leftovers - cranberry sauce, turkey slices, and cracked pepper
- Avocado tuna melt- spread with avocado, top with sliced tuna and cheese; broil it in the oven for a quick minute
- Toad in the Hole- Fried Egg - use a cookie cutter to take the center out of your toast, put some olive oil in a pan, place toast in pan and crack an egg in the center of the toast, sprinkle with salt and pepper, and fry the toad in the hole to your liking
- Cannellini beans mixed with olive oil, lemon juice, and cracked pepper - place cannellini beans, olive oil, and lemon juice in blender until smooth
- Sauteed kale and roasted sweet potato toast - saute some kale in olive oil and seasonings of your choice; roast diced sweet potato in oven, top on toast with melted cheese
- Avocado sprinkled with feta and fresh mint leaves
- Slices of smoked salmon, avocado, lime and cracked pepper
- Avocado, sliced tomato, and a sprinkle of black pepper
- Hummus and red pepper
- Spinach cheese melt - sprinkle cheese on top of spinach and toast in oven until cheese is melted
- Bruschetta – top toast with a mixture of a little olive oil, basil, garlic powder and diced tomato
- Arugula, diced cherry tomatoes, Parmesan cheese, and a pinch of garlic powder
- Sauteed mushrooms with thyme and Parmesan
- Mushrooms, red Onion, and a sprinkle of mozzarella cheese
- Grilled cheese with tomato and spinach
- Basil cherry tomatoes - sautee chopped cherry tomatoes and season with garlic and basil
- BLT - Bacon, Lettuce, and Tomato… #duh
……and the list could go on. But I’m going to stop here. It’s my birthday and I’m ready to celebrate with some toast! What are your favorite ways to love toast???
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Written by Valory Hight - Val is a new author at Sweet Cayenne and is the 3rd of the 4 Hight sisters. She is currently applying to music conservatories to further her aspiration to become a professional violinist. She’s been playing violin since the age of 3 and is a true artist with an eclectic sense of style. She is a kindred foodie spirit with Whitney but prefers vegetarian creations, and loves to live life vicariously via Snap Chat.
Jenn says
Hey Valerie! I love your post and am excited to try some of these recipes. I am in the process of starting my own blog and would love to share this one there once I get it up and running. Is that ok?
Whitney Reist says
Thank you so much for reading the post. You are welcome to share it - thank you for linking to my site 😉