Healthy Toast Topping Recipes

Are you sick of your boring, plain toast toppings? These four healthy toast toppings are some of my favourites! Some of the combos may seem a little strange but trust me they taste SO good! They are perfect to serve for breakfast or brunch.

Figs, Ricotta & Honey

Total time: 5 mins
Serves: 1
Dietary preferences: Vegetarian, Nut-free

Ingredients:

• 60g fresh ricotta cheese
• 1 or 2 ripe figs, quartered
• Raw honey, to drizzle
• 2 slices of rye bread

Method:

1. Toast the rye bread to your liking. Top the toast with the ricotta and cut figs. Drizzle with honey and serve. Enjoy!

Peanut Butter & Berries

Total time: 5 mins
Serves: 1
Dietary preferences: Vegetarian, Vegan

Ingredients:

• 2-3 tsp peanut butter
• A handful of blueberries
• A handful of strawberries
• 2 slices of rye bread

Method:

1. Toast the rye bread to your liking. Top the toast with peanut butter and a mix of the berries. Serve and enjoy!

Spiced Rhubarb Compote & Yoghurt
 

Total time: 15 mins
Serves: 1
Dietary preferences: Vegetarian

Ingredients:

• 2-3 stalks rhubarb, washed, trimmed and cut into 4cm pieces
• ½ orange, juiced
• ½ tbsp raw honey
• 1 small knob of ginger, sliced
• ½ cinnamon stick
• ½ star anise
• 1 tbsp water
• ½ cup plain low-fat yoghurt
• 2 slices of rye bread

Method:

1. To make the compote: place the rhubarb in a small saucepan with the orange juice, honey, ginger, cinnamon stick, star anise and water. Cover with a lid and cook over a low heat for about 5 minutes or until the rhubarb softens and starts to break down. Set aside to cool for about 5 minutes.
2. Toast the rye bread to your liking. Top the toast with the yoghurt and spoonfuls of the cooled rhubarb compote. Serve and enjoy!

Smashed Avocado, Tomato and Poached Egg
 

Total time: 15 mins
Serves: 1
Dietary preferences: Vegetarian, Nut-free, dairy-free

Ingredients:

• ½ ripe avocado
• 1 tsp lemon juice
• Salt and pepper, to taste
• 2 large eggs
• 1 tsp white vinegar
• ½ medium tomato, sliced
• 2 slices of rye bread

Method:

1. To make the smashed avocado: scoop out the avocado into a small bowl and roughly mash using a fork. Stir in the lemon juice, salt and pepper.
2. To poach the eggs: fill a large saucepan with water, bring to the boil and add the vinegar. Reduce the heat to medium. Break the eggs into the water and cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm yolk. Remove the eggs from the water with a slotted spoon and drain on some paper towel.
3. Toast the rye bread to your liking. Top with the smashed avocado, sliced tomato and the poached eggs. Serve and enjoy!
4. I hope you liked these combo girls! I would love to know what your favourites are, comment down below!