Toast post – tasty toast treats

Toast: such a simple meal that can be made simply or in today’s case, extravagently.

I am a huge lover of a nice piece of plain toast or it piled high with goodies. Just because you are paleo, vegan, or gluten-free, does not mean you do not have the right to indulge in delicous extravagent toast ๐Ÿ™‚

Today’s post is going share delicous recipes, friendly for all allergies, that you can make for breakfast, lunch, dinner or as a light snack.


If you have allergies then you can replace the ingredients to fit your dietary needs.

Nicose Toast

Niรงoise Toast

Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen


  • 4 large eggs
  • Juice from 1 lemon
  • 1 lb. tomatoes, cut into bite-size pieces
  • 1 medium shallot, thinly sliced
  • A pinch of sugar
  • Kosher salt
  • ยฝ cup mayonnaise
  • 1 small garlic clove, finely grated
  • 1ยฝ tsp. sherry vinegar or red wine vinegar
  • ยฝ tsp. hot smoked Spanish paprika
  • 4 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 4 slices sourdough bread
  • 2 6โ€“7-oz. jars oil-packed tuna, drained
  • Flaky sea salt
  • Freshly ground black pepper
  • ยฝ cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
  • ยผ cup oil-cured black olives, pitted, flesh torn
  1. Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
  2. Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt
  3. Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
  4. Spread mayonnaise mixture over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.

Buttered Tomatoes with Ginger

Buttered Tomatoes with Ginger

Photo by Emma Fishman, Food Styling by Judy Mancini


  • 4 tablespoons unsalted butter
  • 1 1-inch piece ginger, peeled, cut into thin matchsticks
  • 4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced
  • 1ยฝ pounds tomatoes, cut into 1-inch pieces (about 4 cups)
  • 2 tablespoons plus 1ยฝ teaspoons white or regular soy sauce
  • Kosher salt


  1. Heat butter in a large skillet over medium. As soon as butter stops foaming, add ginger and scallion whites and cook, stirring, until fragrant, about 1 minutes. Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with salt, if needed. Top with scallion greens.

Your New Avocado Toast

Your New Avocado Toast

Peden + Munk
  • Cucumber
  • Fresh lime juice
  • Crushed red pepper flakes
  • Salt and pepper
  • Sourdough bread
  • Tahini
  • Avocado
  • Olive oil
  1. Season thinly sliced cucumber with fresh lime juice, crushed red pepper flakes, salt, and pepper. Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper. Top with cucumber and a drizzle of olive oil.

Chocolate stuffed french toast


  • 8 slices brioche bread
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 4 tbsp unsalted butter
  • 4 tbsp canola oil
  • 1/2 cup chocolate ganache
  • Pinch of salt


  1. Spread 2 tbsp of the chocolate ganache on a slice of bread. Top with a second slice. Repeat the process for the remaining pieces of bread.
  2. Preheat the oven to 375 degrees
  3. Whisk together the eggs, cream, cinnamon, vanilla, nutmeg and salt in a large baking pan. Place the โ€œsandwichesโ€ in the baking pan, and turn to coat evenly. Let bread sit in the mixture for at least 5 minutes.
  4. Heat 2 tbsp butter and 2 tbsp oil in a large nonstick pan over medium-high heat until butter is melted. Add 2 sandwiches to the pan and cook until golden brown (about 2 minutes). Turn sandwiches over and cook additional 2 minutes. Transfer sandwiches to a baking sheet. Wipe the pan out with paper towels. Repeat the process with the remaining 2 tbsp butter, oil, and 2 sandwiches
  5. Bake the sandwiches in the oven for 6 minutes.
  6. Serve the French toast with maple syrup or creme anglaise.

I found this recipe onย chowhound.comย & the picture onย i0.wp/awesome20/com

Avocado & Mango Toast with Ezekiel Bread

Avocado and Golden Mango on Ezekiel Bread from the Hungry Goddess


  • 2 pieces of your favorite whole grain, sprouted grain, gf, paleo, or plain old white bread
  • 1 avocado (small)
  • 1 mango sliced
  • Juice from a lemon
  • salt & peper


  1. Take your favorite whole grain, sprouted grain, gluten free or plain white bread and toast it.
  2. Scoop out all of the delicious insides of half of an avocado. ย (a small one)
  3. Slice some gorgeous mangos
  4. Squeeze some lemon juice on the avocado and mush it around.
  5. Salt and Pepper the avocado for taste.
  6. Lay toast on cutting board. ย Spread mushed avocado. ย Lay gorgeous mango on it.
  7. Give a quick spin on salt and pepper mills.

I found this recipe onย the hungry goddess

Thank you so much for reading today’s post, if you have any questions contact me via commenting below or using the “contact” tab located above. Also, if you have any specific posts you want me to blog about reach me using the same methods mentioned above.

Thanks once again for visiting my blog today and I hope you have a great day! Tootles!

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