Toasted English Muffins with Honey-glazed Bacon and Eggs

Ingredients

2 English muffins
6 rindless unsmoked bacon slices
1 tbsp honey
3 oz canned corn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
salt and pepper
4 eggs
butter

Method

  1. Preheat the broiler on a medium—high setting. Slice the muffins horizontally in half, then lay them cut sides up on a piece of cooking foil on the rack in the broiler pan. Toast until lightly browned, then turn and cook on the other side. Reserve and keep warm.
  2. Preheat the oven to 275°F/140°C.
  3. Heat a nonstick skillet over medium heat. Lay the bacon slices in the skillet and cook until lightly browned, then turn and cook the other side.
  4. Warm the honey slightly and brush each bacon slice lightly with it. Cook the bacon for an additional 1 minute or until it takes on a slight glaze. Remove from the pan and keep warm in the preheated oven.
  5. Mix the corn, diced tomatoes, and chopped parsley together in a bowl and season to taste with salt and pepper. Fry, poach, or scramble the eggs, as you prefer.
  6. Serve the honey-glazed bacon and eggs on the toasted muffins, on warmed plates. Top each with a spoonful of the corn and tomato mixture.

Makes 2 servings.

Source: Toast It!

Hazelnut Chocolate Buns

Ingredients

Pre-ferment Dough

175 g bread flour
100 g water
5 g fresh yeast
2.5 g sea salt
5 g skimmed milk powder

Dough

37.5 g bread flour
37.5 g cake flour
2.5 g fresh yeast
12.5 g sugar
2.5 g sea salt
25 g honey
17.5 g egg yolk
37.5 g milk
37.5 g unsalted butter

Filling

120 g Nutella hazelnut spread
80 g ground almonds

Method

  1. To make the pre-fermented dough, dissolve the yeast in water. Add flour, salt and milk powder. Knead until smooth. Cover with cling film. Refrigerate for 17 hours. The dough lasts well in the fridge for 72 hours.
  2. Mix the filling ingredients together and divide into 8 equal portions. Keep in freezer until stiff.
  3. Mix all dough ingredients (except butter) in a mixing bowl. Add pre-ferment dough that has been cut into small pieces. Knead to mix well until smooth. Add butter and knead until the dough can be stretched into thin films without breaking or sticking to the bowl.
  4. Cover the dough in cling film. Leave it for 30 minutes.
  5. Divide the dough into 8 equal pieces, each weighing 60 g. Press each piece to remove trapped air. Round the dough. Leave them for 20 minutes.
  6. Press each dough to remove trapped air. Stuff each dough with about 25 g of filling. Roll it into a long oval. Make 6 or 7 cuts on one long side of the dough to expose the filling. Slowly pull the dough long while swirling it into a bun. Put each bun into a baking paper case. Leave them to proof in the cases.
  7. Cover with cling film. Leave them for 30 to 40 minutes. Brush egg wash over them. Sprinkle with chopped hazelnuts.
  8. Bake in a preheated oven at 180°C for 14 to 16 minutes until golden.

Makes 8 buns.

Source: Devoted to Bread Making

Mediterranean ‘Feta’ Sandwich

Ingredients

Ingredients(Servings: 4)
1 vegan feta cheese, cut in slices
8 sourdough bread slices
2 carrots, peeled and ribboned
1 medium beetroot, peeled and grated
1 tsp ancho chili powder
1/2 tsp ground cumin
3 Tbsp extra-virgin olive oil, plus more for drizzling
3 Tbsp seasoned rice vinegar
fresh thyme leaves
1 Tbsp + 1 tsp fresh lemon juice
1/2 cup rocket leaves
salt & freshly ground pepper, to taste

Method

  1. In a bowl mix the peeled carrots with the rice vinegar and thyme leaves.
  2. In a separate bowl mix the grated beetroot with the olive oil, cumin, chili powder, cilantro and lemon juice. Season to taste and let sit for 15 minutes to marinate.
  3. Toast the sourdough bread slices and begin your sandwich with slices of cheese, top with the carrot ribbons, then the beetroot, the rocket and finish off with the rest of the cheese slices and bread.
  4. Cut in half and enjoy.

Makes 4 servings.

Source: Vegan Food and Living

Pickle-y Egg Salad Toast

Ingredients

5 hard-boiled eggs, peeled and roughly chopped
3 tablespoons mayonnaise
1/4 cup chopped cornichon pickles, plus 2 teaspoons pickle brine
2 scallions (spring onions), light green and white parts only, finely chopped
1 celery stalk, finely chopped
1 tablespoon finely chopped tender-leaf fresh herbs (such as basil, chervil, dill, parsley, or tarragon), plus a little extra for serving
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground black pepper
4 (3/4-inch thick) slices country-style bread
Extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread
2 cups baby lettuces or arugula

Method

  1. Make the egg salad: Place the chopped eggs in a medium bowl. Add the mayonnaise and, using a fork, gently smash them together just enough so that the mayonnaise begins to get tinted by the yolks (you should still have plenty of larger pieces of egg white in the mix).
  2. Stir in the pickles and pickle brine, scallions, celery, herbs, mustard, salt, and pepper.
  3. Toast the bread. Let cool for a few minutes before topping.
  4. To serve, divide the salad greens among the toasts and top with egg salad and herbs.

Makes 4 servings.

Source: Toast the Cookbook

Maple Pear Toast with Fig Sesame Jam and Balsamic Drizzle

Ingredients

Maple Pear

2 tablespoons lightly packed light brown sugar
2 tablespoons maple syrup
2 pinches of kosher (coarse) salt
2 semi-firm Bartlett (Williams) pears, halved, cored, and each half sliced lengthwise into sixths

Toast

1/4 cup balsamic vinegar
1 tablespoon white sesame seeds, toasted
4 tablespoons fig jam
4 (3/4-inch thick) slices fruit-and-nut bread
unsalted butter, softened, for the bread
small wedge of Parmigiano-Reggiano cheese

Method

  1. Make the maple pears: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together the brown sugar, maple syrup, and salt. Add the pear slices and gently toss to coat.
  3. Place the pears on the baking sheet and roast until the pears are tender and starting to brown around the edges, 18-20 minutes.
  4. Remove from the oven, gently turn the pears over, and set aside to cool.
  5. Make the toast: In a small saucepan, simmer the vinegar over medium heat until it has reduced by about half and is thick and syrupy, 3-5 minutes. (It will continue to thicken as it cools; if it gets too thick to drizzle, heat for a few seconds in the microwave.)
  6. In a small bowl, stir the sesame seeds into the fig jam.
  7. Toast the bread.
  8. Using a vegetable peeler, shave ribbons from the wedge of Parmigiano-Reggiano.
  9. Spread some fig jam over each piece of toast, then layer a few pear slices over the jam (you may have leftover pears if your bread slices are small).
  10. Drizzle with the balsamic reduction and serve topped with the shaved cheese.

Makes 4 servings.

Source: Toast