TOPPINGS OF THE MORNING
Imagine if your first meal of the day was more than cereal, porridge or a breakfast bar. Well stop dreaming and start believing – here are six toast toppers that make mornings magic
Customise the classic: smoosh avo on to toast and top with a sunny-side-up fried egg, healthy helping of sprouts and pinch of chilli flakes.
HOW DO YOU LIKE YOUR EGGS?
Take yours scrambled and topped with stewed tomatoes full of Middle Eastern spices like cumin, cinnamon and coriander. Seal the deal with dukkah.
A LOTTA RICOTTA
Wake up on the sweet side of bed with a layer of ricotta, tumble of fresh berries and exciting spice from black pepper and basil.
From wholegrain and rye to olive or raisin & walnut, there’s a bread for every breakfast
in our bakery.
Pair a slick of peanut butter with a few of its favourite things: crisp slices of apple, chopped salted peanuts and juicy raisins.
SHOW ME THE HONEY
Load toasted raisin and walnut bread with a slather of labneh flavoured with orange zest and juice. Top with fresh figs, pistachios and honey.
For a hearty way to do downtime, build your toast with griddled asparagus and maple-glazed turkey bacon. Finish with a soft-poached egg.
IT’S MIDDAY! TIME TO RAISE A TOAST
Few things keep those positive vibes going, or get them rolling, like a great lunch. So, whether you eat yours at home or tied to the desk, make it light fantastic with these bright, more-than-all-right ideas
For an uber-healthy lunch, top toast with cooked edamame beans blitzed with lots of lemon and mint. Garnish with more beans, mint and zest.
BREAK WITH TRADITION
Spread your toast with ricotta, cover with juicy slices of tomato and complete with mint, a drizzle of olive oil and good grinding of black pepper.
OLIVE YOU A LOT
Top toasted olive bread with roasted peppers (and a drizzle of the delicious oil) and complement the slice with extra olives and a few basil leaves.
These lunchtime toasts are so simple to prepare you can build and eat them anywhere.
HIP HIP HUMMUS
Do lunch the trendy way: begin with a spoonful of hummus (store-bought or homemade) and finish with spiralised carrot, dukkah and salad leaves.
WORK OF ART
Assemble the prettiest al desko lunch: layer smoked salmon with cucumber and candy beets and garnish brightly with capers, dill and lemon zest.
IT TAKES TWO TO TOAST
Keep lunch simple with an indulgent amount of burrata finished with bresaola slices. Scatter with oregano and black pepper, if you like.
TOAST FOR TEA, BECAUSE WHY NOT?
When night falls, toast calls. As these six substantial, satisfying creations prove, there’s absolutely nothing stopping a plate of toast from being your dinner
CHAMPIGNONS OF THE WORLD
One way to win at dinner: sauté assorted mushrooms with garlic, mix through crème fraîche and parsley and pile on to toast.
CHEESE (X3) ON TOAST
Start with a slick of onion chutney then bring on the cheese: mascarpone, grated mozzarella and cheddar. Grill until melted and bubbling.
RAISE THE STEAKS
Be generous with rocket, then top with steak peppered, seared, rested and sliced, plus a big dollop of punchy English mustard.
Great toast starts with great bread, and that’s exactly what’s on offer at our bakery, where a wide range of loaves (and more) are baked fresh every day.
THE MEAT FEAST
Spread with red pepper hummus and layer on griddled lamb kofta, chopped gherkins, pomegranate seeds and micro herbs.
NEVER BEAN BETTER
Make beans on toast fancy but still fuss-free: simmer cannellini beans with passata and spoon on to toast with chilli flakes and parsley.
Build a niçoise-inspired salad on a slice of toasted olive bread – spiralised courgette, fresh tuna, boiled egg, black olives, oregano and lemon zest.