Something on toast?

something on toast

By David Nelkin,

‘Cheese on toast’, ‘beans’ on toast’… words all-to-commonly uttered in a student kitchen. Well hold fire; there’s a world of equally simple, but substantially more exciting things you can top your toast with. So read on for some inspiration to make uni day mornings that little bit more manageable.

Cheese on toast… with a twist

bread, mature cheddar cheese, spring onion, chilli, black pepper, Worcester sauce, English mustard

How to do it:

  1. Grill on medium
  2. Grate cheese into a bowl
  3. Mix in pinch of chilli flakes/chopped red chilli, sliced spring onion and black pepper
  4. Lightly grill one side of toast and remove, or lightly toast in the toaster
  5. Top toast with cheese mix, splash worcester sauce on the top, and stick under the grill until bubbling and golden
    Added kick – if you like your English mustard, get a nice covering on your toast before adding the cheese

Smokey beans on toast… with a twist

Cannellini beans, smokey paprika, chilli flakes, 1 x tinned tomatoes, half small onion, 1 garlic clove, basil

How to do it:

  1. Finely chop onion and garlic and fry gently in a splash of olive oil until soft
  2. Add tomatoes, beans, paprika and chilli flakes to the pan – cook for 5-10 mins to thicken the sauce, stirring now and again
  3. Take off the heat, and add some torn up basil
    Extra – top with grated parmesan or cheddar

Cheese and avocado

Avocado, cheddar, Worcester sauce, salt, pepper

How to do it:

  1. Mash avocado in a bowl with a fork – leave a little chunky
  2. Add in splash of worcester sauce and a pinch of salt and pepper
  3. Lightly toast/grill the bread, top with avocado mix, and grate cheese on top
  4. A couple of mins under the grill until the cheese is golden and bubbling
    Extra – add some ground up cumin or a squeeze of lime juice

And a few other ideas:

Tomato and garlic bruschetta  - Slice a ciabatta, toast, then while warm rub all over with a garlic glove and squash a tomato into the bread with your hand. Tear basil on the top.

Sardines or anchovies – mash sardines with a fork and mix with lemon juice, lemon zest, black pepper and tobasco. Serve on toast or in gem lettuce leaves.

French toast with blueberries/strawberries, yoghurt and mint. In a bowl mix a couple of eggs, a splash of milk and a sprinkle of cinnamon. Dip in and soak the bread. Fry for a couple of minute each side, then top while hot.

Smashed peas and mint – cook some frozen peas for a couple of minutes, mash them up with a squeeze of lemon, some salt and pepper, and finely sliced mint. Nice with a dollop of yoghurt on top.

Peanut butter and jelly – as it says on the tin.

Mushrooms – chop them, get a frying pan nice and hot, and fry quickly with lots of garlic and thyme and a little salt and pepper. When they’re cooked add a knob butter to the pan to take them up a notch.

Chicken livers – nice and cheap. Rinse them under cold water and dry with kitcken paper. Chop them up, removing any bad bits. Fry on a medium-high heat for about 3 minutes – be sure not to overcook them. When nearly done, add a splash of taobasco and Worcester sauce, and salt and pepper.