1) Avocado on toast with chorizo
This has to be our favourite weekend breakfast. It literally takes five minutes to prepare (even less if you leave out the chorizo), and is a super healthy way to start the day. Avocado is rich in heart-healthy monounsaturated fatty acids, vitamin K, vitamin C, vitamin E, fibre and potassium; plus, some say eating avocado can lower cholesterol and triglyceride levels.
We put our mashed avocado on sourdough, but it would be equally good on rye bread. You could also add a little lemon juice, to prevent the avocado from browning.
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RECIPE: Mash avocado with a pinch of smoked paprika and salt. Top with crisp fried chorizo bits and sliced sweet pepperdew peppers.
2) Smørrebrød (mackerel on toast)
Perhaps the most fashionable way to serve toast. A smørrebrød is a type of open sandwich that originates from Denmark, which usually involves rye bread and a fish or meat topping. Popular choices include pickled herrings and mackerel; we’ve gone for the latter, combined with horseradish sauce, soured cream, dill and gherkins (for crunch).
Try experimenting with your smørrebrød toppings – smoked salmon, roast pork, smoked eel and even caramelised pear all work really well.
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RECIPE: Mix soured cream with a dash of horseradish sauce, some chopped dill and diced gherkins. Fold in flaked smoked mackerel fillet. Spoon on toasted rye bread and finish with sliced radishes.
3) Spicy crab on toast
This is an ingenious healthy lunch idea from olive magazine’s food editor, Janine Ratcliffe. Ready in five minutes (seriously), all it involves is mixing a pre-bought pack of white crab meat with some mayo – or crème fraîche, if you prefer – coriander and sriracha, for heat.
We’ve drizzled our crab toast with extra sriracha, but if you’ve got a milder palate try good-quality olive oil instead.
RECIPE: Mix white crab meat with mayo, sriracha and coriander. Spoon onto toasted sourdough and add another drizzle of sriracha. Serve a lemon wedge on the side for squeezing.
4) PB and chilli jam toasts
Is it sweet, is it savoury? Who cares! Our peanut butter and chilli jam toasts are perfect for a quick snack, especially because they don’t involve any cooking (unless you count using the toaster).
We’ve used smooth peanut butter here, but it would be just as nice with the crunchy kind. Always add the PB before the jam, or else you’ll end up with a gloopy mess for tea.
Can’t decide which peanut butter to use? Click here for our artisan peanut butter taste test; or here for our supermarket peanut butter taste test
RECIPE: Spread a slice of toasted seeded bread with peanut or almond butter. Add chilli jam and some cucumber ribbons.
5) Speedy sardines on toast
Nothing quite beats the salty smack of a sardine. Especially when it’s on toast with garlic butter, parsley and a squeeze of lemon juice. It’s the kind of recipe that could easily pass for a proper dinner, if you eat enough of them.
Either use bought garlic butter, or make your own by mashing 100g of butter with half a clove of garlic and some black pepper. Roll it up in cling film until it’s log-shaped, then pop in the freezer until solid. You can cut ‘coins’ of garlic butter from it for weeks!
RECIPE: Toast crusty brown bread then spread liberally with bought garlic butter. Top with drained tinned sardines, squeeze over lemon juice and top with chopped parsley.
6) Fig and blue cheese toasts
This is the poshed-up version of cheese on toast. Add lashings of your favourite spreadable blue cheese to walnut bread, then top with thin slices of fig and an elegant drizzle of honey. It’s a nice nibble at parties, or another breakfast option if you don’t fancy avocado on toast.
RECIPE: Spread toasted walnut bread with dolcelatte or another creamy blue cheese. Top with fig slices and drizzle with runny honey.
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