Transform your toast from breakfast basic to anytime snack or quick weeknight dinner with all kinds of creative combinations. We love creamy avocado and absolutely adore eggy toppings, but we’d turn on the toaster for any of these combos. Snacks on toast are the greatest thing since — well, you know.
Sesame Toasts with Poached Eggs and Avocado
The heat of the toaster releases essential oils in the sesame seeds, emphasizing their already rich, nutty flavor. Crunchy toast serves as foil to a creamy avocado mash and a softly poached egg.
1 avocado
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
3 slices sesame bread, lightly toasted
1 cup lightly packed watercress sprigs
Extra-virgin olive oil, for drizzling
1 tablespoon white vinegar
3 large eggs
1. Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining. Divide avocado mixture among toast slices, spreading evenly. Top avocado with watercress, and drizzle with oil.
2. Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 2 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more).
3. Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off. Place 1 egg on each watercress-topped toast slice. Season with salt and pepper. Serve immediately.
Sesame Toasts with Poached Eggs and Avocado
The heat of the toaster releases essential oils in the sesame seeds, emphasizing their already rich, nutty flavor. Crunchy toast serves as foil to a creamy avocado mash and a softly poached egg.
1 avocado
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
3 slices sesame bread, lightly toasted
1 cup lightly packed watercress sprigs
Extra-virgin olive oil, for drizzling
1 tablespoon white vinegar
3 large eggs
1. Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining. Divide avocado mixture among toast slices, spreading evenly. Top avocado with watercress, and drizzle with oil.
2. Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 2 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more).
3. Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off. Place 1 egg on each watercress-topped toast slice. Season with salt and pepper. Serve immediately.
Mushroom-Garlic Toasts
Who says scrambled eggs are just for breakfast? Umami-filled mushrooms and fresh tarragon transform this simple dish into a satisfying weeknight dinner.
8 slices bacon
4 slices toasted crusty bread
1 garlic clove
4 cups sliced mixed mushrooms
8 eggs
1/4 cup ricotta
Chopped fresh tarragon
1. Cook bacon until crisp. Rub bread with a peeled garlic clove. Saute mushrooms in 2 teaspoons bacon fat, season, and divide among toasts. Lightly scramble eggs in 1 tablespoon bacon fat; when set but still wet, fold in ricotta and tarragon; season. Top mushrooms with eggs and crumbled bacon.
Marmalade-Cheese Toast
Consider this snack a cheese plate on a piece of toast. Salty and sweet, it works well with cheddar and orange marmalade or provolone and apricot preserves –– or try a custom combo based on what’s in your fridge.
1 slice whole-grain bread
1 ounce sliced white cheddar or provolone
1 tablespoon orange marmalade or apricot preserves
1. Heat broiler of toaster oven (or oven). Lightly toast bread, then top with cheese and marmalade or preserves. Broil until cheese is melted, 1 to 2 minutes.
Soft-Boiled Egg with Mashed Peas on Toast
Caramelized shallot and chopped mint accent the fresh, springy flavor of green peas. Use the toast corners to scoop up soft-boiled egg.
1/4 cup extra-virgin olive oil
1 shallot, diced
2 cups peas (fresh or frozen, thawed)
2 tablespoons freshly chopped mint, plus leaves for garnish
Coarse salt and ground black pepper
6 large eggs
6 slices multigrain bread, toasted
1. Heat 2 tablespoons oil in a pan over medium heat. Add shallot and cook, stirring, until caramelized, 3 to 4 minutes. Add peas and 1/2 cup water and cook, covered, until peas are tender but still bright green, 2 to 3 minutes. Mash with a potato masher and add mint and remaining oil. Stir until combined and season with salt and pepper. Set aside.
2. Place eggs in a small saucepan and cover with water. Bring to a boil and cook 2 minutes. Remove and immediately cut tops using a serrated knife. Season with salt and pepper.
3. Spread mashed peas on bread and serve with eggs. Garnish with mint.
Avocado, Caper, and Pickled-Onion Toast
Hearty pieces of whole-grain toast are elevated from simple to sublime with a smear of avocado and deli-counter-style toppers like smoked trout, onions, and capers. Quick-pickle your own onions in only ten minutes.
1/4 small red onion, thinly sliced
1/2 teaspoon fresh lemon juice
1/2 teaspoon capers, coarsely chopped
1 teaspoon extra-virgin olive oil
kosher salt and ground black pepper
1 teaspoon lemon zest
1/2 avocado, pitted
2 slices whole-grain bread, toasted
1 ounce smoked trout or 1/2 soft-cooked egg, for topping (optional)
1. Combine the onion, lemon juice, capers, oil, and 1/4 teaspoon salt and pepper in a bowl. Let stand until the onions soften slightly, about 10 minutes.
2. In another bowl, mash the lemon zest and avocado with 1/8 teaspoon salt.
3. Spread half of the avocado mixture on one slice of toast and top with half the onions. If desired, add either the smoked trout or the soft-cooked egg. Repeat with remaining ingredients, and serve immediately.
Banana-Ricotta Toasts with Pecans, Dates, and Honey
Drizzled with honey, these ricotta, fruit, and pecan-topped toasts make a sweet, creamy, and crunchy breakfast or snack.
2 tablespoons part-skim ricotta cheese
1 slice (1/2 inch thick) whole-wheat rustic bread, toasted
1/2 small ripe banana, sliced on the bias
1 medium pitted date, preferably Medjool, thinly sliced
1 tablespoon coarsely chopped toasted pecans
1 teaspoon honey, such as acacia
Coarse salt and freshly ground pepper
1. Spread ricotta on toast. Top with banana, date, and pecans. Drizzle with honey. Sprinkle with a pinch of salt and some pepper.
Charred Tomatoes with Fried Eggs on Garlic Toast
Searing tomatoes in a cast-iron skillet gives them beautiful char and texture –– and a homey campfire-esque quality that pairs perfectly with rustic toasted bread.
4 slices rustic bread, toasted
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil, plus more for brushing
4 large eggs
Coarse salt and freshly ground pepper
4 small tomatoes, such as cocktail or Campari, halved
1. Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
2. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
so delicious -- but paired with bananas and pressed into a warm
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