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!)

Ingredients

• 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

Method 

1. All 3 are beautifully simple to make. First step – get your bread in the toaster!
2. 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!
3. 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!
4. 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