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Toast 3x Ways

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • For the Avocado and Smoked Salmon Toast
  • 1 slice of brown bread toasted in a pan, toaster or under a grill
  • 1 avocado in slices
  • 1 poached or soft/hard-boiled egg
  • 1 tsp of Black Seaweed Pearls I go this form Ikea
  • a few slices of Smoked Salmon
  • a few sprigs of chives

- black pepper to taste 

  • For the Warmed Apricots and Yoghurt Toast
  • 1 slice of brown bread toasted in a pan, toaster or under a grill
  • 2 or 3 tbsp of plain Greek yoghurt I’ve used the Greek Yoghurt form Albert Heijn, 500 gr and mixed it with a vanilla bean
  • 4 mini apricots
  • 2 tbsp of organic  honey
  • 1 tbsp of water
  • 1 tbsp of toasted old fashioned oats
  • a few freeze dried or fresh strawberries  
  • For the Spinach and Grilled Halloumi Toast
  • 1 slice of brown bread toasted in a pan, toaster or under the grill
  • a big handful of spinach leaves
  • 1 or 2 pieces of Halloumi cheese
  • 1 tbsp of plain Greek yoghurt
  • 2 tbsp + 1 tsp of olive oil
  • ¼ tsp organic  honey or more if you like a sweeter oil
  • ⅛ tsp garlic powder
  • ⅛ tsp chili powder
  • ⅛ tsp Pimenton smoked pepper powder
  • a pinch of chili flakes (optional) optional

Instructions

  • Avocado and Smoked Salmon Toast
  • Poach or boil an egg. Then cut your avocado into thin slices. Assemble your toast by layering it with slices of avocado, pieces of smoked salmon, a few black seaweed pearls, your poached or boiled egg, black pepper and garnish with some chopped chives.
  • Warmed Apricots and Vanilla Yoghurt Toast
  • Prepare your vanilla yoghurt first. Cut open the vanilla bean and scrape the vanilla out. Add to your yoghurt and mix well. Let the vanilla infused yoghurt chill in the fridge. Remove the seed pits from the apricots and cut it into halves or quarters. Place them in a pan with the water and honey and let them warm through until the liquid becomes bubbly and thicker. This takes about 2 or 3 minutes on medium heat. In another pan, toss the oats until they are golden brown. Crush the strawberries into smaller pieces. Assemble your toast by layering with the vanilla yoghurt, warmed apricots, crushed freeze-dried strawberries, toasted oats and an extra drizzle of honey.
  • Spinach and Grilled Halloumi Toast
  • Prepare your flavoured oil first by adding the honey, chilli powder, garlic powder, Pimenton and chili flakes (optional) to your 2 tbsp of olive oil. Then heat a skillet and add 1 tsp of olive oil. Sauté the spinach until it’s completely wilted but holds its colour and texture. Remove the spinach from the pan and let it cool. Slice the Halloumi into slabs that are 1 cm thick and grill these in a griddle pan (if you don’t have one you can also pan-fry them) on a medium to high heat. Grill the slices for about 2/3 minutes on each side, until the cheese is lightly browned. It should be warm and soft through the middle. Layer your toast with plain Greek yoghurt, the wilted spinach, a few Halloumi pieces and drizzle it with the chilli-flavoured oil. Halloumi cheese has the most flavour when it’s still warm, so you should quickly assemble this toast and dig in!
  • If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!