But out of context — and let's be honest, in most cases — the question is valid: Why would people pay that much
for a slice of toast?
Not exact matches
I try to eat around a third
of my target calories
for the day - this usually looks like four
slices of toast, four eggs, two bacon medallions, about 100g smoked salmon, an apple and a tangerine.
For our white bread test, we
toasted three back - to - back rounds
of Wonder bread
slices to see how consistent the
toast was from model to model and batch to batch.
At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (
for anyone who wants to try it page 145
of Book 1)(which we have had again tonight) is our favourite, my husband has it with
slices of cooked chicken and I also add
toasted sunflower and pumpkin seeds.
This is a real contender
for my favourite sandwich ever... The mix
of crispy tofu, infused with salty tamari and tangy apple cider vinegar, with creamy hummus,
slices of soft avocado, handfuls
of fresh rocket and
slices of sautéed mushrooms, all snuggled between two pieces
of crunchy
toast is just a dream!
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish
Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce
of your choice (
for serving)
I finally understood the virtues
of a good grilled cheese — the buttery
toasted bread, the perfect ratio
of bread to cheese, even that critical diagonal
slice — it all combines to make
for one amazing sandwich.
I'm a bit
of a traditionalist with tomatoes usually, but
for a special summer gathering, I will take a thin french loaf,
slice and grill it into little
toasts, put a
slice of Roma tomato, Basil leaf (purple if you have it) a thin
slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices
of onion and celery.
Bake French
toast for approximately 10 minutes and then flip each
slice of bread.
3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch
of salt several
slices of that thick cut texas
toast, or some leftover French bread that you didn't use
for garlic bread.
The recipe calls
for four
slices of toast, but,
of course, you should only have one if it's a snack, and probably two is plenty
for a breakfast meal
for the average female.
Perfect to top a
slice of slightly
toasted sourdough smeared with goat cheese and maybe a spot
of pesto — in fact that's exactly what my 16 year old son requested
for his birthday dinner in January (they froze fairly well, but not as good as freshly made).
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3)
Slice baguette into thin
slices diagonally 4) Spread garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6)
Toast bread
slices in pre-heated oven at 180 deg cel
for five minutes 7) Serve hot out
of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:
In the salad, delicate red leaf lettuce is the perfect platform
for the contrasting flavors and textures
of the peeled
slices of Cara Cara, red onion, golden raisins, and
toasted pine nuts.
I describe it as healthy french
toast like consistency, a single
slice of which keeps you as full
for hours as an (animal) protein breakfast would!
You can
of course use 1 full teaspoon
for each
slice, it would be deliciously rich, but I had a fear it would alienate a lot
of home cooks to suggest 2 sticks
of butter
for one French
toast casserole.
To use this puree as a delicious topping
for crostini, simply skip the croutons,
toast the bread
slices under the broiler, and top with a dollop
of butternut squash and a sprinkle
of the crispy bacon and sage.
To use in your healthy lunchbox, simply pack up a couple
of slices of crisp
toast in one container (I like to
slice mine into quarters
for easy, bite sized chunks), and the sauce in another.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh,
sliced 1/2 inch thick handful
of Thai basil leaves,
sliced (or regular basil, no big deal!)
For a savory snack, try hummus on
toast with
sliced red pepper, a little chopped green onion,
toasted sunflower seeds, a drizzle
of olive oil, and a dash
of salt and pepper.
Eat this soup with a couple
slices of toast,
for an extra dose
of cozy.
But, I thought two
slices of french
toast with sugar free syrup wouldn't be THAT horrible, so that's what I made
for breakfast this morning!
When I'm alone, I'll indulge in my daily morning ritual
of leisurely brewing my coffee or tea, enjoying the heady aromas, and
toasting my thickly
sliced bread just right,
for my favourite topping
of butter and zesty marmalade
My family
of three snarfed it down overnight, leaving only enough
for three little
slices of French
toast today, which, I must say, was nearly divine.
It's perfect
for brunch; just
slice,
toast, and top with a smear
of cream cheese.
Top with a tomato
slice and a tiny drizzle
of balsamic vinegar and place your
toasts in the oven
for 15 minutes or until the cheese is melted.
Variation
For a more elegant presentation, serve on a bed
of lettuce leaves and garnish with thinly
sliced red onion or radish and a light sprinkle
of toasted sesame seeds.
I make one loaf (half the recipe) about every week or so, usually near the end
of the week so leftover
slices can be used
for french
toast on weekends, though the bread often doesn't last til then.
What's in it:
For the french
toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly
sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil
For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt
of sriracha 1/2 tsp
toasted sesame seeds 1/2 avocado, thinly
sliced 1/4 cup edamame, thawed 1 radish, thinly
sliced 1/2 cucumber, thinly
sliced 1 jalapeno, thinly
sliced 1 scallion, chopped spicy mayonnaise,
for serving sweet sauce or teriyaki sauce,
for serving
Slice and eat fresh out
of the oven or
toast them the next day and slather with ricotta, honey and nuts
for a filling breakfast.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil
for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns
toasted Radicchio Slaw - 1 small head
of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Brush several
of the
toasted baguette
slices with the peeled garlic clove, but only the amount you will use
for the Roasted Cherry Tomato and Basil Crostini.
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh cilantro 3 green onions, thinly
sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly
sliced 1 small handful
of cilantro sprigs,
for garnish 1/4 cup
toasted sesame seeds,
for garnish
When I was in London I had ratatouille several times
for breakfast, topped with a poached egg and spooned onto thick
slices of buttered
toast.
«
Toasted» the
slices of bread in the oven
for about 20 mins while the tomatoes cooked.
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds —
toasted, plus extra
for garnish 4
slices of lime — to serve
We've got a bunch
of gluten - free bread recipes to serve with your scrambled eggs in the morning;
for a nut butter or cheese sandwich in the afternoon;
for soup dipping at night; or just
for simply
for any time you feel like a nice
slice of toast slathered in butter.
While the soup is simmering, add the 2
slices of baguette to the oven
for 5 minutes, cut a couple
slices of gruyere cheese and queso Manchego, divide the
slices of cheese on top
of the
toasted breads, season with a little dried parsley and add the
slices of cheesy
toast to the oven
for about 8 minutes, until the cheese is melted and has a lightly browned crust on top
Toast a wedge and top with some peanut butter and a few banana
slices for a little taste
of heaven in your mouth.
In place
of the usual tortilla chips, opt
for toasted bread
slices instead.
With the wide open kitchen, surrounded by co-workers making coffee
for customers,
slicing bread
for the famous
toast, and greasing pans
for the next loaves
of bread to go in the oven, Josey stands in the midst
of it all, mixing, stirring, and kneading, stopping mid-movement to race to the ovens, pulling hefty, rectangular loaves out with a lengthy wooden peel.
We like to
slice and
toast it
for breakfast with just a light touch
of butter on top after
toasting.
Re people complaining about the cost
of a
slice of fabulous
toast or similar, I am constantly amazed that the same complainers will, in New Zealand anyway, happily pay even more
for a cup
of coffee.
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers *
toasted walnut or olive oil
for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
For the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh dill, for sprinkl
For the
toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4
slices of toasted sourdough bread Fresh dill,
for sprinkl
for sprinkling
Try it solo as a light ending note to any meal, or serve it atop hot apple pie or
toasted slices of pound cake
for a flavor - packed treat.
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds
for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
For more almond flavor and to look pretty, you could place
sliced,
toasted almonds on top
of the muffins before baking.
Toast slices of the best bread you can find (even if it's just the frozen mini bagels in the back
of your freezer) and top with pesto and ricotta
for the world's easiest summer dinner.