Forum Topic

Meals on Toast

I've been trying to build up a repertoire of things on toast as a light meal - preferably healthy - and I've tried to move our main meal (not enormous just bigger) to lunchtime so that we can go out for a walk afterwards.There are practical as well as health reasons for this.  I'm generally presented with a large loaf of brown bread each week (when we shopped more often we could get a small loaf - bread according to WRAP (www.wrap.org.uk) is one of the foods that is wasted most in the UK) and there's a limit to the amount of space in the freezer for frozen bread).  I have also been trying to reduce our own weight and the amount of food we waste for a long time.I'd started on this long before Covid 19 but since I haven't been to the shops since this all started for me it has definitely been Ready Steady Cook for every meal!  I think a lot of my cookery offerings are repetitive but my other half is happy so I guess I shouldn't worry too much.Apparently cheese on toast is many people's first choice.  My version is cheddar and studded with sliced tomatoes before it goes under the grill.  However I have tried to reduce the amount of cheese we eat as it is very fattening and moreish.  So I moved to poached eggs on toast as the store-cupboard meal of choice after coming back/before going out to the cinema/meetings etc. We have other favourites as we've increased the range.We've now both lost weight and we've also walked a couple of hundred miles.What are your go-to meals on toast? 

Philippa Bond ● 1366d34 Comments

Have you tried Sainsbury cod fishcakes with a dollop of baked beans? Will see you through the winter.

Alexander MacLeod ● 1232d

Just had a great baked potato with chili sin carne and guacamole piled on top, although we are still eating quite a few things on just on toast.  We've just changed to a menu more suited to colder weather!

Philippa Bond ● 1232d

Liven up baked beans by spreading marmite on the toast or mix in some cooked bacon, sausages or mushrooms

Lyn Clark ● 1287d

There's no such thing as too much garlic in our house!  We need to be eating more Vit D though now that there is less sun and I'm not that good with dealing with sardines... so  time to go back on the pills again.

Philippa Bond ● 1288d

Bruschetta every time. I tend to be a tad too heavy handed with the garlic and breath can be a bit pungent but haven't been attacked by any vampires to date.

Simon Knight ● 1288d

So I've tried to move the slightly heavier meal to lunchtime before a walk in the afternoon but it's getting darker earlier and earlier.  I think we'll be changing to brunch before a walk soon!  It's surprisingly nice having a walk in light rain and then coming home for a nice cup of tea.

Philippa Bond ● 1288d

So it had to be brown bread and cheddar cheese and a poached egg and was a welcome change to our routine suppers.

Philippa Bond ● 1363d

And Croque Madame with a fried egg I think on top.Him Indoors now fancies this for supper (although I'll do a poached egg).  Thank you!

Philippa Bond ● 1365d

@ Jane  Yes!  Very refreshing to see these very quick ideas on video.  Check out Wicked Leeks.

Philippa Bond ● 1365d

CROQUE MONSIEUR1. 2 large slices good-quality white bread, buttered2 oz (50 g) Gruyère, finely grated2-3 slices smoked cooked ham, Parma ham or wafer-thin ham½ oz (10 g) butter, melted1 level dessertspoon finely grated Parmesan (Parmigiano Reggiano)salt and freshly milled black pepperGrill 2 minutesDelia (she say)

Alexander MacLeod ● 1365d

Philippa, We have a weekly delivery from Riverford but I have never seen any ‘hacks’. Have I missed something? Agree about Baba Ganoush

Jane Carter ● 1366d

Bruschetta!

Sean Hodges ● 1366d

Freshly baked bread is rather dangerous like that.  When we were abroad we used to have to bake our own.  Breadmakers were one of the big sellers together with freezers at the start of the pandemic.  I actually think we are eating more just because we always end up with a large loaf.We've eaten more toast with dips as well.  Riverford has some great hacks.  Very short videos - and there's a baba ganoush I'm desperate to try having been given the idea of more Middle Eastern foods as I love it:https://www.youtube.com/watch?v=-ejaiyuBvIU

Philippa Bond ● 1366d

Try them Matt, roes on toast, quite delicious.  😸

Sue Hammond ● 1366d

I just googed it.I wish i hadnt.

Matt Palmer ● 1366d

@Michael"Sue. Isn't it ok if both have garlic mushrooms?"Yeah s'pose so.  Possibly another use for our face masks afterwards? 😉

Sue Hammond ● 1366d

Actually most bought bread has a lot of sugar, salt and additives. He indoors has acquired a bread maker during lockdown. Problem is the bread is too moorish so too calorific.

Jane Carter ● 1366d

Matt. Stick with the beans. Or avocado, or garlic mushrooms. (But make sure beans don't have any unwanted additives: salt, sugar, non vegan E numbers ...)Sue. Isn't it ok if both have garlic mushrooms?

Michael Ixer ● 1366d

Matt, you wouldn't eat them if you knew lol.

Sue Hammond ● 1366d

I dont think i want to know what 'soft roes' are lol

Matt Palmer ● 1366d

SH: Tell that to the Russians.

Alexander MacLeod ● 1366d

"caviar?"Nah, it looks disgusting. Soft roes!  Try to forget what they are and just enjoy ...

Sue Hammond ● 1366d

"garlic mushrooms"Lovely! Not recommended though for that romantic meal ...

Sue Hammond ● 1366d

"sardines"With a soupçon of *vinegar and plenty of ground black pepper.*balsamic of course; to give it that posh Putney vibe.

Sue Hammond ● 1366d

I love baked beans with a poached egg on top on toast!I make a smoked mackerel and cottage cheese whizzed together 'pate' with lemon juice and black pepper and serve with thinly sliced lemon. I make a batch and freeze half of it.  I'll try smoked haddock and horseradish for a change (shopper dependent).I make a smashed avocado with some squeezed lime, a scattering of chilli flakes topped with a poached egg and few toasted pine nuts on top.  Alexander is yours smashed and similar?I've also done field mushrooms spiked with garlic and dotted with blue cheese and with some parsley when I've had it and with extra bread crumbled on top.I tried some complicated thing with smoked salmon where you put a slice of bread in a muffin tin and then some smoked salmon and break an egg into it. Disaster and too salty.  So if I do it again it will need changes!I've done scrambled egg on toast with smoked salmon and that was OK probably because I only put pepper in the scramble.Another favourite is steamed drained spinach on toast with a poached egg on top and a little bit of cheddar on top of that. I've also done mashed sardines in tomato sauce with chopped spring onions with cheese on top.  I don't like sardines very much at all so have to hide the extreme fishy taste.  If the sardines are plain I'll add tomato paste to make the same recipe.  I know we don't eat enough fish.I've not tried any different bread yet.  I haven't made bread for years but may yet get round to sour dough.  I remember having some and liking it but then it went brick hard and I broke a knife on it I was so determined to cut and eat it!Bread is only at its best when it is fresh and then I love a special bread with other food.  Toasted with something tasty on it and you can carry on eating past its fresh best!I still love marmite on toast...  when I'm absolutely desperately hungry or peanut butter and banana.     

Philippa Bond ● 1366d

caviar?

Alexander MacLeod ● 1366d

garlic mushrooms

Alexander MacLeod ● 1366d

sardines

Alexander MacLeod ● 1366d

Humus with red peppers (+ tabbouleh if I have any); tuna with sweetcorn and creme fraiche or mayonnaise; mackerel in tomato sauce; cream cheese or mozzarella with fresh tomatoes, basil and balsamic glaze; babaganoush with sliced cucumber; thinly sliced ham and poached eggs; left-over bolognaise sauce and shavings of parmesan; baked beans with a poached egg; mushrooms; an open chicken salad sandwich (or toasted bread); mozzarella, tomatoes and pesto; chicken with mozzarella and pesto; a home-made sardine pate (tinned sardines, cream cheese, lemon juice and chives.... ); fish finger sandwich Adam's pate sounds delicious!

Ivonne Holliday ● 1366d

Now you're talking my language Matt.  For that special touch, plonk a poached egg on top!  :)

Sue Hammond ● 1366d

beans?

Matt Palmer ● 1366d

avocado on toast

Alexander MacLeod ● 1366d

white bertinet sourdough or homemade sourdough, good olive oil, smoked salmon or avocado, sometimes a hard boiled egg. meridien peanut butter and marmite, avocado and roquefort cheese, mature cheddar and a little good marmalade, ripe tomatoes, olives, rare/seared salmon flaked, black pepper. ok i'm hungry now!

Maxine Campbell ● 1366d

make a "pate" out of smoked haddock creme fraiche and horseradish, on toast with a squeeze of lemon

Adam Tripp ● 1366d