Cooking

Veggie toast toppers to lift your breakfast game

How many times has a slice of toast saved you from hunger? There’s something about the comfort of crispy, sliced bread that satisfies you completely. And a slice of toast with a classic spread is hard to beat for a quick bite. 

Toast can be a base for just about anything. The variations and toppings to dream up are endless. If you’re just starting to enjoy the best of cooking with vegetables—toast is a fun place to start. 

You probably already know the classic avocado toast topper, perfectly seasoned with salt and pepper and a fresh lemon cheek on the side: my housemates and I are hooked on this Aussie favourite. But there are so many other veggie combos to experiment with. Once you learn how to make cafe quality toast, you will save money from expensive breakfasts out and experience three-dimensional food at home.  

Each of these topper mixtures can be made the night before and stored in the fridge for an instant breakfast or easy work lunch. Just throw some bread in the toaster and get ready to lift your breakfast game.

Eggplant Hummus (Baba Ganoush)

This is your new go-to spread when avocado supply slows down and you’re faced with spending almost $4 on the green goodies. Just as addictive as the classic hummus, only this recipe calls for oven roasted eggplant instead of chickpeas.

This tasty spread will add rich creaminess to your day, balanced with a smoky infusion to fire up the senses and leave you wanting more. The ingredient list is minimal: eggplant, garlic, olive oil, tahini and salt to taste. The best thing about this recipe is it can be adjusted to your preference – plus it’s fun to experiment until you get the balance just right. We’ve sourced the recipe for you here.

Ratatouille on toast

Ratatouille is renowned for making ordinary vegetables taste like heaven. It’s a simple recipe combining eggplant, zucchini, tomato and capsicum (red pepper).

The longer you cook it, the more the flavours and textures will seem to melt in your mouth. Serve on top of char-grilled sourdough and you will wonder why all breakfast dishes don’t taste this good.

This mixture is best made the night before, slow cooked to perfection. Simply reheat in the morning with some fresh basil and season to your liking. This recipe gives a perfect entry point into the style, origins and flavours of this classic dish.

Or try this: An alternative way to serve ratatouille. Baked in the oven with a rich tomato sauce.

Raw veggie toast with red capsicum, avocado and goat’s feta

This is a summer breakfast staple. When the sun is shining and the weekend morning is bursting with colour and positivity, this is the toast I like to make. It’s a freshly made mixture of raw ingredients using whatever is available and in season.

Simply start with your avocado base and build from there. A balanced mix of raw veggies, healthy fats, nuts and seeds is nutrient dense and packed with flavour. This raw veggie toast contains sliced red capsicum (pepper), some crumbled goat’s feta, sunflower and chia seeds and a squeeze of lime. Seasoned with sea salt and black pepper.

Quick tip: Substitute with other raw veggies like grated carrot, cocktail/cherry tomatoes or thinly sliced radish and cucumber.

Start creating inspired breakfasts with these toast toppers. Each is packed with flavour and will add equal measures of colour and energy to your morning. And if you have a particular combo you love, share it with us in the comments.