Ingredients
Serves 2
1/2 Cup Frozen Edamame Beans
1 Small Handful of Basil
1 Clove of Garlic
2tsp Tahini
Juice of 1 Lemon
Chili Flakes
Olive Oil
Salt and Pepper
Eggs - 1 or 2
Sourdough (or bread of choice)
Method
Add frozen peas and edamame beans into a small saucepan. Cover with boiling water.
Simmer for 5 minutes until they have defrosted and softened, then drain and leave to cool.
Meanwhile. crush the clove of chilli into a blender. Add the olive oil, tahini, chilli flakes and basil. Squeeze over the lemon.
Once the beans / peas have cooled, pour into the blender and blitz until they reach desired texture (I prefer mine with some whole peas / beans still remaining, rather than fully smooth.)
Boil your eggs and pop your bread in the toaster.
Plate up your toast before spooning over the pea and edamame smash, spreading evenly.
De-shell the eggs and slice over the toast.
Season with salt and pepper and get munching!
1 Cup of Frozen Berries
1tbsp Honey
2tsp Chia / Flaxseed
½ tsp Cinnamon
Peanut Butter
Sourdough
Coconut Flakes - optional
Method
Add the frozen berries to a small sauce pan on a low heat.
Simmer until the berries defrost and become a little mushy.
Add the chia/ flax seeds and honey, stirring gradually throughout.
Sprinkle with cinnamon and then leave on a low heat until the berries soften further and a more runny, jam like texture is created.
Meanwhile, toast your bread, pop it on a plate and spread over the peanut butter.
Add the berry jam and then top with coconut flakes or sprinkles!
Yum - peanut butter jelly time!
Romesco Avocado Toast
Ingredients
1 Red Pepper
15 Almonds
1 Clove of Garlic
1/4 Red Chilli
2 Spring Onions
Juice of 1 Lemon
1tsp Balsamic Vinegar
2tsp Olive Oil
Salt & Pepper
Avocado
Sourdough
Chop the red pepper into slices and place on a baking tray, drizzle with olive oil.
Season with salt and pepper and roast in the oven for 15 minutes on 180c.
Meanwhile, chop the garlic, chilli and spring onion.
Blitz the almonds in a food processor/ blender until ground.
Once the red pepper has softened add it to the blender with the nuts, spices and spring onion.
Pour in the oil, balsamic vinegar and squeeze in the lemon. Blitz.
Meanwhile, toast your sourdough and slice the avocado.
Spread the romesco sauce over the toast then top with avo, salt and pepper.
Go on, avo go! :)
Ingredients
1 Large Banana
1tbsp Tahini
2tsp Honey
Ground Cinnamon
Dash of Boiling Water
Sourdough
Method
Spoon the tahini into a bowl with the honey and mix.
If the texture is too thick, add a dash of boiling water to create runnier consistency. Sprinkle with cinnamon and stir.
Toast your sourdough and slice the banana.
Spread the tahini - honey mixture over the toast before adding the sliced banana. Top with a sprinkle of cinnamon.
There you have it - toast 4 ways. Which topping would you choose?