6 toast toppings to revolutionise your breakfast

These delicious toast toppings are the best thing since, well, sliced bread.



by Matthew Kadey

1/ Salmon salad

Studies show that the omega-3 fats in salmon can reduce muscle soreness and improve the mood of runners.

Make it: Mix 100g cream cheese, 2 tbsp chopped dill, 1 tsp horseradish and ½ tsp lemon zest. Spread a quarter of the mix on 1 slice of rye toast. Top with baby spinach, cucumber and smoked salmon.


2/ Blueberry cheesecake

Blueberries are rich in anthocyanins, chemicals that may help reduce body-fat storage.

Make it: Stir 50g blueberries, 75g ricotta, ½ tbsp honey, ½ tsp vanilla and ¼ tsp orange zest. Top a slice of wholegrain toast with almond butter, half of the fruit mix and some torn fresh mint.


3/ Peanut butter and homemade jam

Chia seeds create a jam rich in fibre, which may cut mortality risk from various diseases, says a 2014 study.

Make it: Gently heat 180g raspberries in a pan for 5 mins. Add 2 tbsp chia, 1 tbsp honey and a squeeze of lemon; heat for 2 mins. Mash, then cool. Top a slice of wholewheat toast with peanut butter and the jam.


4/ Smoky avocado bean

The healthy fat in avocados can tame post-meal hunger, according to a 2013 Nutrition Journal study.

Make it: Mix 1 mashed avocado, 1 chopped garlic clove, 1 tsp chipotle paste, juice of half a lime, and salt. Spread on a slice of granary toast. Top with black beans, chopped red onion, diced mango and coriander.


5/ Tomato and egg

Sun-dried tomatoes supply lycopene, which may protect skin from UV rays. Eggs provide protein and brain-boosting choline.

Make it: Mix 2 ½ tbsp. sun-dried tomato spread with 1 ½ tbsp sour cream, and spread on one slice of sourdough toast. Top with a hard-boiled egg and a few capers. Garnish with fresh dill.


6/ Chicken pesto

In addition to its heaps of protein, chicken contains niacin, a B vitamin that converts food into the energy you use to run hard.

Make it: Spread 1 tbsp green pesto on a slice of granary toast. Top with 2 slices of roasted red pepper, shredded cooked chicken, a few sliced black olives and a few baby spinach leaves.


Photography by Mitch Mandel. Food styling by John Bjostad.


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