Bliss on Toast: 75 Simple Recipes

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If you ask me what to serve with French toast, I’ll always say ‘bacon.’ But there are many fantastic side dishes, from sweet fruits to salty sausage.

Of course, when you’re in a rush, raw bananas are the perfect nutritious treat to add to your French toast. Ingredients: pumpkin seeds; eggplants; balsamic glaze; vegan mayonnaise; tomato paste; red chiles; oregano; sea salt flakes; chili bread Great combo of an egg over greens made special by that layer of Dijon butter. I sautéed the rainbow chard instead of blanching per the recipe, dumped in on to the buttered toast and fried the eggs in the same pan. Would be easy to sub in leftover green veg if they were on hand. Simply add them on top of your French toast, or go the extra mile by making baked peach French toast casserole. 7. Sausage Links Ingredients: sweet potatoes; semi-dried tomatoes; whole wheat sourdough bread; vegan ricotta cheese; dried red pepper flakes; basil; sea salt flakesPlus, if you have a long day ahead, bananas are filling enough to keep your cravings at bay right up until lunch. 6. Grilled Peaches There’s a reason why syrup is the most popular topping for French toast: it’s simply too good to resist! Ingredients: country bread; eggs; pomegranate seeds; onions; sumac; red bell pepper; English cucumber; dried red pepper flakes; pomegranate molasses We are delighted to welcome Prue Leith to FarmED for what promises to be an enlightening, informative and mouth-watering evening! Ingredients: eggplants; baguette; onions; canned tomatoes; tomato paste; basil; vegan smoked cheese

You’ll have the classic ingredients of ham or bacon, poached egg, cheese, and hollandaise sauce. And the base? French toast! Grease a plate with butter or cooking spray and set it aside. Preheat a skillet to medium-high heat. Ingredients: focaccia bread; tomatoes; walnut pieces; parsley; cold-pressed rapeseed oil; vegan hard cheese The Great British Bake Off - Get Baking for Friends and Family: With Recipes by Paul Hollywood, Prue Leith and the Bake Off Team

Mushrooms on toast…another win for the nostalgia as well as the taste. This recipe is close to what I already make but with a dash of flash that I am keen to incorporate. And if you really want to indulge, try this insane Dalgona coffee recipe. You’ll be amazed at just how easy it is! Prue is a restaurateur, professional cook and caterer whose experience spans many decades. She started her catering company Leith's Good Food and opened the Michelin starred restaurant Leith's in the 60s, which, having added Leith's School of Food and Wine in the 70’s, she then sold in 1995. French toast and bacon is a satisfying breakfast that no family member can resist – including the dog! 2. Syrup Granola will give any breakfast an extra satisfying crunch. You’ll also get lots of fiber and Vitamin E from the seeds and nuts!

I have always been a fan of toast and its toppings. As a child I'd toast bread or an English muffin, top it with tomato slices and cheddar cheese, and pop it under the broiler. Now I crave good bread toasted and topped with all sorts of wonderful toppings. My comfort food is toasted raisin bread topped with peanut butter and a drizzle of honey, or marmalade and Swiss cheese. What's more comforting and satisfying than toast? And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. You can get creative with French toast and peanut butter, too! For example, turn it into a sandwich with some sliced bananas, or make a peanut butter frosting as a syrup substitute. Ingredients: red onions; cooked beets; poppy seed bagels; vegan cream cheese; balsamic glaze; chives; sea salt flakesPour sugar onto a separate plate and roll the bananas around until they’re completely coated on every side – including the edges. Since then she has opened a training restaurant and catering college in South Africa, which she is a patron for. Categories: Dips, spreads & salsas; Sandwiches & burgers; Lunch; Suppers; Cooking for 1 or 2; Middle Eastern; Vegan; Vegetarian The truth is I love anything on toast. Scrambles (of course), bangers, beans, even tinned sardines. But the more I thought about it the more I realised that anything that tastes good on a plate – coq au vin, curry, steak, baked aubergines, smoked salmon and avocado, all taste even better on toast.