Recently, after a pilates workshop, I had the most DELICIOUS slice of sourdough toast lathered with hazelnut butter and jam. Yes, I know how notional that opening statement sounds. But it was AMAZING. For those of you who don’t know, I was born and raised (for the first 5 years of my life!) in Boston, Massachusetts. One of my favourite breakfasts as a kiddo was peanut butter and jam (or jelly as I called it then!) in a sandwich, or on toast. Such soul food, and so simple. In my early college years, I loved having PB&J toast on lazy weekend mornings, and I realised recently I hadn’t had it in FOREVER. So when my friend ordered it for us to share at a cafe that day, I was inspired (in between salivating with foodie happiness) to take on a homemade version, and add in some extra notion-tastic favourites of mine to have on toast! If you don’t know what a notion is, it’s a bit of an Irish phrase, but Googling the definition tells you its ‘an impulse or desire, especially one of a whimsical kind.’ And I don’t really have any changes to make to that! Except to say that I 100% love and embrace notions on toast. So let’s get cooking! I can’t wait to see what your favourite one is!
Recipe (Serves 1-2, depending on how much you want to share!)
- For all: 1-2 slices of bread of choice (I love Biona Rye, or Sourdough!)
For the PB&J
- 2 tbsp nut butter of choice
- 1 handful of berries (blueberries or raspberries work great!)
For the Eggsacado
- 2 hard boiled egs
- 1/4 ripe avocado
- 1/4 tsp medium chili powder
For the Lemon & Herb Mushrooms & Greens
- 1 tbsp extra virgin olive oil
- Juice of 1/2 Lemon
- 1 handful of spinach leaves
- 100g button mushrooms, de-stemmed, washed and sliced
- 2 tbsp balsamic vinegar (or you could use Apple Cider Vinegar)
- 1/2 tsp each of the following: Dried Thyme, Rosemary & Parsley
- All 3 are beautifully simple to make. First step – get your bread in the toaster!
- If making the PB&J, heat the berries in the microwave for one minute, and then when the toast pops, spread the nut butter on top, followed by the hot berries!
- If making the Eggsacado, mash the (de-shelled!) eggs using a fork, then mash the avocado and add that. Scoop the mix on top of the toast, and sprinkle the chili powder on top! Add a little black pepper if you’re feeling fancy!
- If making the mushrooms, simply cook the mushrooms in the olive oil in a small pan, and then add the herbs, lemon juice and vinegar. Add the spinach. Cook for 4-5 minutes until the mushrooms are softened and decreased in size, and the spinach is wilted. Then scoop out on top of the toast!
Enjoy guys! Pick your favourite from the 3 and let me know which you love the most – mine is DEFINITELY the PB&J! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x