Toast

i love this easy egg salad.

June 26, 2024 by Becky Spoon

This egg salad recipe is perfect for those who enjoy the flavors of fresh dill and lemon. It combines the creaminess of soft-boiled eggs and mayonnaise with a delightful tartness from the lemon. The dill adds a wonderful freshness to the dish. In addition, the inclusion of green onion and sweet relish provides both vibrant color and a burst of flavor. And for an extra kick, a touch of yellow mustard adds just the right amount of punch.

I enjoy having this as a breakfast option, paired with a slice of toasted and buttered whole grain bread. It becomes even more delightful with a squeeze of lemon and an extra sprinkle of dill on top. Alternatively, it also works well as a sandwich any time of the day.

the most delicious egg salad!

I start my eggs already in the water. Many say to bring the water to a boil, then add the eggs. If you choose that way, you’ll need to cook them for maybe 8 1/2 minutes. I tend to like starting mine in the water because I’m less likely to break them! Lol! Here’s a tutorial from the Food Lab/Serious Eats: https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html

In the Instant Pot, I find it convenient to boil eggs as they become easy to peel. Place the eggs and one cup of water in the pot’s liner. For a hard boil, set the pressure cooker for 10 minutes and perform a quick release. Alternatively, for a natural release, set it for 5 minutes, wait for 5 minutes, and then release if necessary. In my case, I set the timer for 8 minutes and performed a quick release to achieve a slightly softer texture for my egg salad. After removing the eggs from the pot, gently tap each end on the kitchen counter and roll them to remove the shell effortlessly. If the shell doesn’t come off easily, peel the eggs under running cold water. Finally, chop the eggs to your desired consistency, perhaps leaving them a bit chunky or use a bean masher like I do sometimes.

Add your other ingredients and serve immediately on the bread of your choice. I love it on toasted bread for breakfast and top with a little more dil or a soft sandwich bread. It’s perfect on sour dough!

Want more breakfast ideas?

Want more toast recipes? Try my Avocado with Poached Salmon Toast: Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe for this delicious egg salad! Enjoy!

Egg Salad

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Prep Time 5

Total Time 16

Servings: 2 Servings

Course: Breakfast, Main Course, Salad, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

3-4 Eggs
2 Tsp Mayonaise (more if you need)
a squeeze of yellow mustard
1-2 tsp sweet relish
1 Tsp Fresh dill
1-2 thinly sliced green onion
1 tsp lemon juice
Salt and pepper to taste

Method

Cover the eggs with cold water, bring to a boil and cook 6 1/2 minutes to 8 1/2 minutes depending on the doneness you like. These were a medium soft. Remove from the heat and submerge in cold water and peel. Chop the eggs to your desired size and add to a small bowl.
*see the notes in the post if you want to cook in your Instant Pot.
Add the chopped dill, the zest of the lemon, the lemon juice, the mayonnaise, and the salt and pepper to taste.
Combine and serve on buttered and toasted French bread or on your favorite toasted bread or in a grainy bread sandwich!! You will love this!

Notes

If you are using extra large eggs, you may want to add a little more mayonnaise and lemon.

outstanding avocado toast with chickpeas and eggs.

June 22, 2024 by Becky Spoon

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outstanding avocado toast with chickpeas and eggs. — Avocado Toast

I prepared this Avocado Toast with chickpeas and eggs because a friend of mine shared a picture of a similar dish she bought in Corsicana, Texas, and I was inspired to make my own version. I really enjoy this kind of toast! It has a tangy flavor from the lemon juice and a creamy texture from the avocado. It’s absolutely delicious and very satisfying. Although I’ve been making avocado toast for a while, I’ve never tried it with chickpeas before.

what ingredients are required for this delicious toast?

avocados
lemon
salt and pepper
extra virgin olive oil
garlic clove
chickpea
smoked paprika
eggs
sour dough or bread of your choice
flaky salt, red pepper flakes, furikake (optional)

avocado toast with chickpeas and eggs.

I seasoned the chickpeas with spicy smoked paprika and cooked them in a hot skillet until toasted. I really enjoy chickpeas prepared this way, and they also serve as a delicious snack. If you haven’t tasted toasted chickpeas, especially cooked in a skillet, you should definitely try them as they offer great health benefits.

I served this on a white with a gray tint plate which I love. I don’t use a lot of colored dishes unless I find one I really like. I love these. https://amzn.to/45A5A2A

My go to plates lately are gray and white and we actually love to eat in bowls!

avocado toast with chickpeas and eggs.

To prepare this tasty breakfast dish, begin by making the avocado spread using one avocado. Squeeze the juice of half a lemon into the spread and season with salt and pepper. Utilize fresh sourdough bread, preferably from the deli, as it toasts up nicely and turns crispy. Toast two slices of the sourdough bread, then drizzle them with extra virgin olive oil and rub them with a clove of garlic. Next, spread the avocado mixture onto the bread, followed by topping it with fried chickpeas and hard-boiled eggs. For an extra touch, add some homemade fresh basil oil. Enjoy the deliciousness!

Finally I added freshly ground black pepper and a finishing flaky salt which I love!!! If you aren’t using a flaky salt to finish your dishes, you should! This is what I used https://amzn.to/2P19bjG

Looking for more toast inspiration? Give these extra toast recipes a try.

I like something like this for breakfast. I have other breakfast toast on the blog and here’s another great recipe https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/ . I make this toast all of the time.

Here’s another breakfast toast I think you will love.Springtime Breakfast – Easy Country Bread Toast with Cream Cheese and Salmon

Perfectly Delicious Poached Salmon Toast

This is a delicious breakfast with this beautiful poached salmon. Honestly I haven’t made this in a while and I want to make it for breakfast tomorrow!

Here’s the recipe for the avocado toast! Enjoy!

Avocado Toast with Chickpeas and Eggs

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Servings: 2 servings

Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

1-2 avocados ripe
juice of one lemon
salt and pepper to taste, divided
extra virgin olive oil for toasting the chickpeas and for drizzling on the toast
garlic clove
1 cup chickpeas
smoked paprika, I used hot smoked paprika
2 hard boiled eggs sliced
2-4 pieces of a good bread like a sourdough or a homemade multi grain bread
fresh ground black pepper
flakey salt
red pepper flakes (optional)
Furikake (optional)

Method

Place the eggs in a saucepan with enough water to cover and bring to a boil. Reduce the heat to a medium boil, cover with a lid a little ajar and cook for ten minutes. Remove from the heat and submerge in cold water to stop the cooking. Peel the eggs and slice.
In a bowl, add the avocado and mash. Add the lemon juice and salt and pepper to taste.
Drain the chickpeas and pat dry. Sprinkle with the paprika. Heat the oil in a skillet and quickly toast the chickpeas. Remove from the pan and set aside.
Toast your bread and rub with the garlic clove. Place 2 pieces on a plate and drizzle with a little extra virgin olive oil. Top with the prepared avocado. Add the toasted chickpeas, then top with the sliced boiled eggs. Finish with a little red pepper flakes if desired, fresh ground black pepper and flake salt if you have. Bon Appetite!

Perfect for Breakfast! Tomato Toast with Scallions and Sesame Seeds

August 22, 2019 by Becky Spoon

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So you love Avocado Toast? Just wait until you try this Tomato Toast with Scallions and Sesame Seeds! I loved it so much for breakfast!

I actually saw this recipe on Instagram posted by Bon Appetit and their recipe called for Aleppo style pepper. Here’s a link to give you information on the Aleppo pepper: https://www.bonappetit.com/story/what-is-aleppo-pepper.

Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes. I could have used crushed red pepper flakes that I had on hand, but I had a jar of roasted red peppers in the refrigerator that I needed to use so I substituted.

Feel free to use Aleppo or other crushed red pepper flakes, or you really could add the roasted red peppers and an Aleppo or red pepper flakes. I really loved the roasted red peppers with the tomatoes and the garlicky mayonnaise. I will definitely use the Aleppo or crushed red pepper flakes the next time.

Tomato Toast with Scallions and Sesame Seeds

We’re fortunate to be able to get some pretty good tomatoes year-round, but the garden-fresh tomatoes we get during peak season are absolutely the best for this recipe! If I had heirloom tomatoes available, I wold have used those, but any fresh, ripe tomato will work.

Here’s another favorite toast recipe on my blog: https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/

Tomato Toast with Scallions and Sesame Seeds

Here’s the easy recipe! Enjoy!

Tomato Toast with Scallions and Sesame Seeds

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Servings: 4 servings

Course: Appetizer, Breakfast

Cuisine: American

Ingredients Method

Ingredients

1 garlic clove, finely grated
1/2 cup mayonnaise
Kosher salt
1/2 lemon
4 3/4 inch thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2-3 jarred red pepper pieces, sliced into strips
2 tbsp finely chopped scallions, tops and bottom
2 tsp. toasted sesame seeds
Flaky sea salt (if you have)
Freshly ground black pepper
extra virgin olive oil for drizzling
Aleppo-style pepper or crushed red pepper (for serving) optional

Method

Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; Add some of the roasted red peppers to each piece of toast and shingle a few tomato slices on top. Sprinkle with chopped scallions, sesame seeds, sea salt, black pepper, and Aleppo-style pepper if using. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.

Perfectly Delicious Avocado Toast with Poached Salmon

February 6, 2019 by Becky Spoon

This avocado toast with poached salmon is absolutely one of my favorite toast! There’s toasted bread, sliced avocado, poached salmon, and a mustard dill sauce!

Honestly, this Avocado Toast with Poached Salmon is perfect for Breakfast, Brunch, Lunch, or an appetizer.

Perfectly Delicious Avocado Toast with Poached Salmon

I cooked the salmon for the avocado toast to a medium rare. I didn’t want to over cook it so it would be dry. The medium rare salmon with the mustardy sauce, the avocado

And that mustard sauce! Oh wow! This sauce takes this avocado toast to a new level! The sauce is sweet and mustardy!

Just look at this salmon. Can you imagine adding this to your Avocado Toast?

It seems everyone is having avocado toast for breakfast these days and that makes me happy! Here’s a little history of Avocado Toast! https://www.washingtonpost.com/news/wonk/wp/2016/05/06/how-the-internet-became-ridiculously-obsessed-with-avocado-toast/

Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe! Bon Appétit!

Perfectly Delicious Avocado Toast with Poached Salmon

This Avocado Toast with poached salmon is absolutely one of my favorite toast! Toasted country bread, sliced avocado, medium rare poached salmon, topped with a sweet mustard dill sauce!

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Prep Time 10

Cook Time 5

Total Time 15

Course: Appetizer, Breakfast, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Poached Salmon

1 Lb Salmon filet
Salt
1/2 Cup White wine vinegar
1 Shallot, peeled and thinly sliced, or a few slices of onion
Several sprigs of fresh dill or sprinkle of dried dill
Fresh parsley
Fresh ground pepper
A few slices of lemon

For the Toast

2-4 Slices country brear
1 Ripe avocado, sliced
2 Lemon, quartered
Salt and pepper
Poached salmon, sliced or chunked into pieces
Red onion slices
Dill fronds for serving

For the Sauce

2 Tbsps Dijon Mustard
1 Tbsp Honey Mustard
1 Tsp Whole-grain Mustard
1 1/2 Tbsp Sugar
2 1/2 Tbsp White wine
2 1/2 Tbsp Olive oil
1 1/2 Tbsp Grapeseed oil
2 Tbsp Minced fresh dill
1/2 Tsp Kosher salt

Method

Poaching the salmon

Cover and cook 5 to 10 minutes depending on the thickness of the fillet, or to the desired fineness. Do not overlook! I only cook for 5 because I like my salmon medium rare.

Building the Toast

Toast the bread and add sliced avocado. Sprinkle with lemon juice, then sprinkle with salt and pepper.
Place a slice of salmon, ribboning it out to cover the bread or some chunks. Drizzle with the sauce. Garnish with some red onion, sprinkle with dill fronds, salt and pepper, and serve with extra sauce.

For the sauce

Whisk together the Dijon Mustard, honey mustard, whole grain mustard, sugar, and vinegar in a medium bowl. Combine the oils in a cup. Slowly add the mixture to the mustard mixture, whisking constantly until emulsified. Stir in the dill and salt.

These soft boiled eggs are the perfect side for this avocado toast:https://the2spoons.com/soft-boiled-eggs/

Healthy Cauliflower Toast – eat your veggies

February 3, 2019 by Becky Spoon

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Salty from the prosciutto, melted Swiss cheese, loaded with healthy cauliflower perfectly describes this Cauliflower Toast recipe.

This Cauliflower Toast recipe is from Ina Garten’s cookbook, Cook Like a Pro, which by the way, is a great cookbook!https://barefootcontessa.com/cookbooks/cook-like-a-pro

I’m always looking for new breakfast recipes that I can incorporate some healthy vegetables, like this Cauliflower Toast.

Add some soft boiled eggs to your cauliflower Toast and you have an even better toast!https://the2spoons.com/soft-boiled-eggs/

Healthy Cauliflower Toast – eat your veggies

Here you go fir the yummy recipe! Enjoy!

Cauliflower Toast

Salty from the prosciutto, melted Swiss cheese, healthy cauliflower describe these Cauliflower Toast!

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Prep Time 30

Total Time 32

Servings: 4 Servings

Course: Breakfast, Lunch

Cuisine: American

Ingredients Method

Ingredients

1 Small head cauliflower
4 Tbsp Olive oul
1/4 Tsp Crushed red pepper flakes
12 Oz Italian mascarpone cheese at room temperature
6 Oz Gruyere or Swiss cheese, grated
4 Oz Thinly sliced prosciutto, julienned (you could use bacon)
1/4 Tsp Ground nutmeg
6 Large slices country style bread
Papeika
Freshly grated Parmesan cheese
2 Tbsp Minced fresh chives
Flakes sea salt, like Maldon

Method

Preheat the oven to 400 degrees.
Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
Set the oven to broil and arrange a rack 6 inches below the heat.
Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper.
Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.