Serving Suggestion: Serve on top
of toasted sourdough bread, brown rice, or with roasted vegetables.
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 sprinkling
Not exact matches
One
of my favorite
bread memories was discovering that my brother - in - law and I both go bonkers for
sourdough toast and blackberry jam.
My favorite
bread memory is
of sourdough toast.
loves the
bread and has a
toasted slice with her breakfast in the morning, which I feel good about because gluten - free
sourdough may be beneficial in the healing
of the gut due to the growth
of good bacteria (lactobacilli is one) during fermentation
of the
sourdough.
Spread the
toasted sourdough bread with ricotta and top with a drizzle
of honey and a sprinkling
of poppy seeds and mint.
If
bread did not make my body feel like complete crud, you would probably find me eating a turkey BLT on a piece
of lightly -
toasted sourdough right now... sigh... But, since that's not the case, a girl's got ta find other options.
This vegan
sourdough bread is the perfect base for a lot
of vegan breakfast recipes, from simple
toast to more elaborate breakfast sandwiches.
I place cubes
of sourdough bread,
toasted pine nuts, an egg, a little cream and some chicken broth in a large bowl.
We love to eat this salad on a bed
of lettuce, siete tortillas or some homemade
toasted GF
sourdough bread.
Spoon into hollowed round loaves
of pumpernickel, Italian or
sourdough bread; serve with raw vegetables,
bread cubes,
toasted pita wedges or tortilla chips.
Serve the burgers on a
toasted slice
of sourdough bread layered with sliced tomato.
Toast a slice
of bread (I like
sourdough or a really seedy whole grain), and in the mean time, mash the egg mixture up.
french
toast 1 ripe, 8 - inch banana (about 2/3 cup mashed) 1/2 cup plain plant milk (I used soy) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 thick slices
of sturdy
bread (such as whole grain
sourdough)
This is more like «real»
sourdough bread of the past rather than the empty fluffy new
toast / baguette varieties, tasty I agree but with this you feel you are getting some nutrition too.
Toast two thick slices
of crusty
bread (we love
sourdough!).
Toast up some
bread (we love sprouted or
sourdough), spread some avocado on it, and sprinkle with Everything Bagel Seasoning for an upgraded version
of everyone's favorite breakfast.
I fry or poach an egg I
toast 2 pieces
of sourdough bread (use whatever
bread you'd like that's just my fave) instead
of butter etc I use coconut oil then I mash up whole or half an avocado depending on how hungry I am squeeze some 1/4 lime or lemon into avo spread it on top
of the
toast and sprinkle salt and pepper as well as some pine nuts (or anything else you'd like to top it with) and when I have tomatoes I like to cut up a few and add them as well.
In the last year, I've become an avid
bread baker, so the foundation
of our
toast is normally one
of my
sourdough experiments (some
of which are better than others).
Another favorite is a slice
of toasted gluten - free
sourdough bread with a good slather
of Justin's almond butter and some berries on top
of my favorite smoothie recipe: coconut milk, blueberries, 1 - 2 tbsp.
INGREDIENTS French
Toast: 2 slices
of sourdough bread 1 egg 2 Tbsp unsweetened almond milk 1/4 tsp vanilla extract ⅛ tsp cinnamon 1 tsp pure maple syrup 1/3 cup unsweetened shredded coconut (Native Forest) 1/2 Tbsp coconut oil
3 Tbs Olive Oil 4 - 6 Cloves Garlic, minced (optional) 2 28 oz Cans Organic Tomatoes, blended 2 tsp Salt 4 tsp Dried Italian Herbs Olive Oil, for drizzling 2 - 3 Medium Eggplants, peeled 8 - 10 Large Slices
of Sourdough Bread 1 Cup Breadcrumbs (or 2 more pieces
of bread for
toasting and food processing) 1 - 2 Large, Ripe Tomatoes, fresh, for garnish Basil, for garnish
To create the recipe for this open faced sandwich featuring the ever delicious «white bean rapini» flavour combo, I've broken a couple
of the traditional smørrebrød rules (Like, I could only find regular rye
bread — not
sourdough rye — at the time, and I'm lacking some pickled garnishes, AND I
toasted the
bread.
Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry
of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French
toast, peach compote,
toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled
sourdough bread