Butternut squash, hummus, and toasted pumpkin seeds are layered onto
rye toast for a simple lunch or snack.
Butternut squash, hummus, and toasted pumpkin seeds are layered onto
rye toast for a simple lunch or snack.
This spinach was sooooo delicious (and I don't even really care for spinach) and it was even more amazing with a poached egg and
rye toast for breakfast the next morning!
Not exact matches
We love a hot bowl of this with a side of
toasted rye bread
for an easy meal or an afternoon snack.
For example at home Ella and Matthew eat lots of bowls of porridge with almond butter, warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and
rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!
Dad and I eating
toasted rye bread with peanut butter
for lunch while watching the Detroit Lions on Thanksgiving.
For David Nicholson Reserve, with the
rye mash bill, we achieved a more complex,
toasted rich flavour and a spicier bourbon,» says Fletcher Buchman, brand manager at Luxco.
Serve this with slices of
rye toast or pieces of freshly baked baguette
for dipping.
Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or
rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil
for drizzlingSqueeze lemon juice (optional) 01.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil
for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
for frying
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or
rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil
for drizzlingSqueeze lemon juice (optional)
for drizzlingSqueeze lemon juice (optional) 01.
2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or
rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil
for drizzlingSqueeze lemon juice (optional) 01.
This spin on an avocado - smoked salmon
toast swaps out bread
for crackers and makes sure that
rye bread brings the tang.
for serving caraway seeds,
for sprinkling
toasted sourdough
rye bread (or plain sourdough) hulled pumpkin seeds (pepitas)
'' Eat three meals: Have a simple breakfast of eggs and
rye toast and eat a salad
for lunch.
Have a simple breakfast of eggs and
rye toast and eat a salad
for lunch.
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.
Featuring a wholesome blend of wholegrain cereals including rolled oats, rolled barley and rolled
rye, which have been gently
toasted in delicious Australian bush honey
for natural sweetness.
Like a piece of
rye toast with almond butter and banana, eaten every day
for eight months.
For taste explosion try using lightly
toasted rye flour instead of wholemeal or you can skip the
toasting part if you don't want a too earthy flavour.