Toast Recipes

[mark st1]

You can't beat................

That is a drink end of ! for toast marmite beats that hands down

 

[Leedsbusdriver]

That is a drink end of ! for toast marmite beats that hands down

Try it and i wager you will like it.

 

[deptfordmarmoset]

However mighty Marmite might be, Bovril just about shades it for me.

 

[Archie_tect]

Heinz Beans [do not boil!] on freshly buttered toast.

 

[Beebo]

Bovril on toast with loads of butter is fab.

 

[Berties]

Coarse pates such as rillettes of pork or game with a spices pickle for posh days or marmite and Edam the majority of the time

 

[Arch]

*patronising*

Leaving it in the toaster dries it out and the tensile strength of dry toast isn't enough to resist the torsional forces applied by a butter-laden knife, so it breaks up. I suppose you might get away with it if you use marge.... tsk!

*patronising off*

<Icy polite patronising>

I don't leave it very long, and it doesn't dry out completely. I think after 43 years, I know what works for me.

Mostly I employ the 'tent' method anyway, although I prop one slice perpendicular to the other. Sometimes, if the bread's thick enough, it does the magic thing of balancing on its edge alone.

<Icy polite patronising off>

 

[TheLondonCyclist]

That's a lot of recipes lol

 

[TheLondonCyclist]

Coarse pates such as rillettes of pork or game with a spices pickle for posh days or marmite and Edam the majority of the time

Is there such thing as spicy pickle? or did I read wrong?

 

[Fnaar]

Thinking about it, there isn’t much I wouldn't eat on toast, and most of the suggestions here would be great. Toast is truly the food of kings, and should have been brought to the baby Jesus in the manger. Gold, and Fankincense and Toast.

 

[psmiffy]

NO NO NO NO! Don't use that awful spreadable stuff, it's mixed with vegetable oil and water to soften it and it makes the toast go soggy. Use proper butter, preferably Président, the absolute king of butters.

A tin of sardines mashed with a boiled egg, some mayo and black pepper makes the ultimate protein-rich toast topping.

Sounds good - I might try it as an alternative to sardines mashed up with a little black pepper and ketchup - topped with grilled chedder cheese on top

 

[Aperitif]

I like mine plane, and rotate the slice as I eat it...

"Yaw toast"

 

[palinurus]

Kippers

 

[Globalti]

My love of cold toast with thick butter dates from when I was at boarding school. In the dining room a member of staff sat at the head of each table and while we boys always got plies of hot white sliced toast soaked in melted marge, they got white toast and butter. Sometimes they would give us their toast and by the time it got buttered it would be cold; but it was a real treat and with a bit of Golden Shred on top it was heaven. In the decades since then I've been trying to decide whether melted or cold is best and now in my more discriminating adult years I've realised that cold allows you to taste the butter and if you use a quality butter like Président it's just superb.

By the way; a few years ago I sat on a 'plane next to a butter salesman. I was amazed at the numbers of competitors he had; how many brands of butter can you name?

 

[Over The Hill]

Banana on its own is OK but far better is marmalade and then banana.
Best with a slightly ripe banana, I like to peel the banana and then poke my finger in the end so it splits into its three sections and then lay the three bits (bonus points if it stays in one piece) onto the toast.

Close second is baked beans with a dollop of Branston pickle then a sprinkle of grated cheese. I am a bit fussy on that too and dont let wifey do it as she never warms the plates!