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What are you putting on Toast?

helmut fig newton May 6, 2014 12:44 PM

The usual morning 'butter and jelly toast' has got me bored. This morning i topped my toast with sliced up avocado, sea salt and lime juice. It was really tasty. What other kinds of things are people putting on their toast??

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  1. MGZ RE: helmut fig newton May 6, 2014 12:51 PM

    I've been liking liverwurst and onions lately. Whipped cream cheese and minced, pickled habaneros are good too.

    3 Replies
    1. re: MGZ
      helmut fig newton RE: MGZ May 6, 2014 01:45 PM

      I'm thinking the liverwurst, onions, cream cheese and habaneros all together right?

      1. re: helmut fig newton
        MGZ RE: helmut fig newton May 7, 2014 06:11 AM

        I'm afraid I have yet to try 'em all on a single slice. Truth is, a recent trip to a favorite deli resulted in my having over-acquired both the goose and calves' liver "pates" that they make. Consequently, the 'wurst left lunch and became breakfast. Cream cheese and chiles is more of an "old standby" - "I started out on [cherry peppers], but soon hit the harder stuff."

        I'm glad you started this thread. Toast is not a trend, toast is a treat. After all, it's a blank canvas of warm, crunchy bread.

        And bread. Well . . .

        Bread, begging the pardon of the gluten-free gourmets and the low-carb lifestylers, is beauty. Bread is the source of life - everyday and everlasting. It is feast and fodder for poets, philosophers, and priests - proletariat, politicians, and prosperous. It is synonymous with both food and money; used to celebrate faith, family, and friendship.

        Moreover, bread is one of those wonderful goodies that provides in scrumptious stages.* You have the glory that is the "tear off a chunk while it's still kinda warm" of a fresh loaf. Then, the next-day magic of toast. Finally, the "kick save and a beaut" of crunchy, cubed croutons or the humble, protein extender of ground crumbs.

        (For what its worth, I went with a slice of emmenthaler on toasted rye this morning.)

        *Turkey is another "stage food"; providing a tasty source of, in order, supper, sandwich, salad, and stock.

        1. re: MGZ
          helmut fig newton RE: MGZ May 7, 2014 11:13 AM

          Toast is a treat! This morning I did a thin layer of dijon on rye. Then a small amount of cream cheese. then some pieces of smoked trout. It made me really happy.
          I love your description of the stages of bread. It's like life!

    2. chowser RE: helmut fig newton May 6, 2014 12:51 PM

      Right now I'm doing pb and speculoos spread.

      1. EatFoodGetMoney RE: helmut fig newton May 6, 2014 12:54 PM

        Chicken liver mousse.

        2 Replies
        1. re: EatFoodGetMoney
          helmut fig newton RE: EatFoodGetMoney May 6, 2014 01:36 PM

          that sounds really good. I'm definitely thinking savory all the way! are you making or buying the mousse?

          1. re: helmut fig newton
            EatFoodGetMoney RE: helmut fig newton May 6, 2014 01:51 PM

            Buying it, but I'm probably going to start making it in the near future. I just have a really good source for it and it'll probably take a few tries before I get it right.

        2. monavano RE: helmut fig newton May 6, 2014 01:03 PM

          Schmear PB first thing in the morning keeps me going for hours.

          1 Reply
          1. re: monavano
            BananaBirkLarsen RE: monavano May 6, 2014 06:27 PM

            Me too! It's my go-to breakfast.

          2. j
            joycebre RE: helmut fig newton May 6, 2014 01:04 PM

            I tried plain avocado, but I like the idea of using salt & lime with it.
            I had fresh garlic butter toast yesterday, but it gives me heartburn. :)
            And since I have a lot of clotted cream left over from a tea I just did, I've been eating toast & cream.

            1 Reply
            1. re: joycebre
              lynnlato RE: joycebre May 6, 2014 04:44 PM

              Avocado, chili powder, cumin, s & p, red pepper flakes and then top it off with a runny egg. Heavenly. :)

            2. fldhkybnva RE: helmut fig newton May 6, 2014 01:11 PM

              I don't eat much toast but when I do it's butter or nut butter. Apple butter is good on occasion.

              1. s
                sandylc RE: helmut fig newton May 6, 2014 01:39 PM

                Try some chipotle powder on that avocado toast.

                Cream cheese and cherry jam is good.

                3 Replies
                1. re: sandylc
                  monavano RE: sandylc May 6, 2014 01:51 PM

                  Mmm.... quark and cherry jam.

                  1. re: monavano
                    sandylc RE: monavano May 6, 2014 02:25 PM

                    It's great on pumpernickel toast.

                  2. re: sandylc
                    Cherylptw RE: sandylc May 8, 2014 11:28 PM

                    Peanut butter and Polaner All Fruit Spreadable Cherry Fruit

                  3. boogiebaby RE: helmut fig newton May 6, 2014 01:49 PM

                    Peanut Butter and Bacon Bits
                    Almond Butter and Blueberry Preserves
                    Cottage Cheese, S&P
                    Cottage Cheese and Marmite
                    Butter and Marmite
                    Kaya (Malaysian coconut jam) and lots of butter
                    Egg Salad/Spicy Egg White Salad

                    1 Reply
                    1. re: boogiebaby
                      helmut fig newton RE: boogiebaby May 6, 2014 02:02 PM

                      oh yeah marmite with cottage cheese i have never tried!

                    2. r
                      RedTop RE: helmut fig newton May 6, 2014 01:51 PM

                      If plain old lightly salted butter has got you bored, YOU'RE NOT PUTTING ENOUGH ON!


                      4 Replies
                      1. re: RedTop
                        chowser RE: RedTop May 6, 2014 02:03 PM

                        My favorite toast when I was growing up was a lot of softened butter spread on bread and then toasted in the oven. Just the smell alone...

                        1. re: chowser
                          sandylc RE: chowser May 6, 2014 02:25 PM

                          Oven toast is a whole nother animal.

                        2. re: RedTop
                          sandylc RE: RedTop May 6, 2014 02:24 PM

                          I like to use unsalted butter, then salt it with a larger-grained salt for bursts of saltiness....

                          1. re: RedTop
                            Cynsa RE: RedTop May 7, 2014 06:55 AM

                            lots of butter, sugar, and cinnamon... smearing onto the warm toast in circles, with light wrist action pumping and fluffing the melting goodness into the crooks and crannies of the toast surface.

                          2. tiffeecanoe RE: helmut fig newton May 6, 2014 02:08 PM

                            Well, I'm Dutch, so I put butter and hagelsag (or vlokken, my personal favorite) on my toast.

                            What is hagelslag? http://stuffdutchpeoplelike.com/2011/... (overall pretty hilarious website ;) )

                            Otherwise, butter and apricot, strawberry or red currant jam.

                            Avocado with sea salt, Penzey's Northwoods Fire Spice and slices of cherry tomato.

                            butter and cheese - sometimes shaved ham, too.

                            leftover mushy peas!

                            Also, when I make my dutch oven bread I cut a nice thick slice, I spread with an herbed goat cheese and top with a poached egg or two. Sometimes goat cheese and honey.

                            1. f
                              foodeye RE: helmut fig newton May 6, 2014 02:10 PM

                              Buttered whole grain or sourdough toast with a ripe fig (not Newton) or a ripe apricot halved and smooshed on it.

                              1. fldhkybnva RE: helmut fig newton May 6, 2014 02:14 PM

                                Sauteed mushrooms or duxelles is also nice, one of SO's favorites

                                1. Ttrockwood RE: helmut fig newton May 6, 2014 02:21 PM

                                  -Thick layer of hummus with chopped olives
                                  - hummus and dill pickle slices
                                  - italian gigante beans in tomato sauce
                                  - smashed chickpeas and sunflower seeds mixed with avocado and smoked salt
                                  - strawberries sliced and macerated in basalmic and pepper
                                  - almond butter and sliced pears

                                  1 Reply
                                  1. re: Ttrockwood
                                    helmut fig newton RE: Ttrockwood May 6, 2014 03:44 PM


                                  2. Pat Hammond RE: helmut fig newton May 6, 2014 02:26 PM

                                    Roast garlic until soft, sprinkle with coarse salt, and mix into softened butter. Spread away!

                                    1. Jacquilynne RE: helmut fig newton May 6, 2014 03:50 PM

                                      One of my childhood favorites was toast with a layer of applesauce and then a mix of cinnamon and sugar. We had the cinnamon and sugar mixed to sprinkle on toast anyway, but applesauce made a nice change from butter.

                                      1. Berheenia RE: helmut fig newton May 6, 2014 04:31 PM

                                        My midwestern mother put anything in a cream sauce and put it on toast. Eggs, tuna, mushrooms, lamb kidney - you name it. I still keep a Stouffers Cream Dried beef and Welch Rabbit in the freezer for a treat on toast.
                                        I also like those orange cheese spreads on toasted english muffins for breakfast.

                                        1 Reply
                                        1. re: Berheenia
                                          chowser RE: Berheenia May 6, 2014 04:35 PM

                                          Tuna in white sauce over toast was a special treat when I was younger. I remember looking forward to it. Now that I think about it, it was probably my mom's "too exhausted and need a quick pantry meal" dinner.

                                        2. jw615 RE: helmut fig newton May 6, 2014 04:39 PM

                                          I'm a big PB and toast fan, but I also like cottage cheese mixed with sunflower kernels on toast.

                                          2 Replies
                                          1. re: jw615
                                            helmut fig newton RE: jw615 May 7, 2014 11:16 AM

                                            cottage cheese and sunflower kernels sounds like a healthy snack!

                                            1. re: helmut fig newton
                                              jw615 RE: helmut fig newton May 7, 2014 06:15 PM

                                              I'm a big fan of it - started eating it from the salad bar when I was a camp counselor. It's also good with chopped cucumber added, but cucumber makes me itchy now.

                                          2. lynnlato RE: helmut fig newton May 6, 2014 04:43 PM

                                            Ha! Just read this article today from The New Yorker (posted by David Lebowitz on social network) titled "The Trend is Toast". about how basic the new trends are and how appalling one writer found them to be.

                                            "the food trend that garners such immediate and absolute derision as “artisanal toast,” a category that seems to apply to any stand-alone restaurant or café menu item consisting of high-quality, crisped-up bread topped with something simple (like “small-batch” almond butter) and not called crostini or bruschetta."


                                            Personally I absolutely love toast (sprouted grain, whole grain, rye, white, sourdough - it doesn't matter) with a plethora of toppings.

                                            2 Replies
                                            1. re: lynnlato
                                              helmut fig newton RE: lynnlato May 7, 2014 11:19 AM

                                              the $4 toast trend here in SF has spread!

                                              1. re: helmut fig newton
                                                lynnlato RE: helmut fig newton May 7, 2014 03:31 PM

                                                It seems that is the case. Ha!

                                            2. g
                                              gimlis1mum RE: helmut fig newton May 6, 2014 05:57 PM

                                              Avocado smashed with hard-boiled egg, a little Japanese mayo, salt & pepper

                                              Cooked greens (kale, beet, etc) and roasted red bell pepper, chopped fine, with goat cheese and maybe an over-easy egg

                                              some fancy-pants peanut butter I found at my grocery store that has sesame seeds and dried cranberries

                                              and when I've had lobster for dinner, then made lobster stock from the shells, in which a whole head of garlic was halved & simmered, the lobster-infused garlic smashed up and mixed with butter (ideally the butter that was leftover from dipping said lobster meat. Not terribly hygienic but oh so good).

                                              1 Reply
                                              1. re: gimlis1mum
                                                helmut fig newton RE: gimlis1mum May 7, 2014 11:21 AM

                                                oh yum these all sound great!

                                              2. j
                                                jenbeaubien RE: helmut fig newton May 6, 2014 06:22 PM

                                                Wow! You are all so creative! I have butter with cinnamon/ sugar or PB most days... But something savoury would be yummy!

                                                1. j
                                                  JoeBabbitt RE: helmut fig newton May 6, 2014 06:23 PM

                                                  Plum jam which we made last fall.

                                                  1. BananaBirkLarsen RE: helmut fig newton May 6, 2014 06:28 PM

                                                    Butter, fresh tomato slice, poached egg is one of my all-time favourites.

                                                    1. ipsedixit RE: helmut fig newton May 6, 2014 06:29 PM

                                                      Coarse sea salt.

                                                      Sprinkle it on right when it pops out of the toaster oven. A bit melted, still crunchy, and a perfect textural contrast and taste complement to toast.

                                                      1. Ruthie789 RE: helmut fig newton May 6, 2014 06:50 PM

                                                        I like to buy my bread from a bakery, and that's what I change up. Sometimes pumpernickel, sometimes challah (not sweet version) and sourdough breads.

                                                        1. chicgail RE: helmut fig newton May 6, 2014 07:26 PM

                                                          Avocado with a slice of bacon and a bit of fried egg white.

                                                          1 Reply
                                                          1. re: chicgail
                                                            PHREDDY RE: chicgail May 7, 2014 05:19 AM

                                                            I now eat a BALT...Bacon, Avocado, lettuce and tomato on my toast. Have been ordered to lose some weight, so...I use turkey bacon , and skip the mayo because the avocado gives it good mouth feel. I also have cut the calories in half!

                                                            But will now have to try it with some fried egg whites.

                                                          2. Antilope RE: helmut fig newton May 6, 2014 08:18 PM

                                                            Flavored yogurt that contains bits of fruit.

                                                            1. a
                                                              Aussieshepsx2 RE: helmut fig newton May 6, 2014 08:36 PM

                                                              I made some rhubarb "jam" this weekend. Boiled the rhubarb with sugar, lemon juice, a cinnamon stick and a few cloves. Delicious on toast. Made possible by DH hunting down fresh rhubarb in So Cal.

                                                              1. linguafood RE: helmut fig newton May 7, 2014 05:30 AM

                                                                In Germany, cream cheese and a healthy topping of trout caviar. Squeeze of lemon -- BAM, done.


                                                                1. h
                                                                  hippiechickinsing RE: helmut fig newton May 7, 2014 05:56 AM

                                                                  I like a thinly sliced layer of sharp cheddar topped with crisp apple slices. For something sweeter, I'll switch out the cheese for peanut butter and a light dusting of cinnamon on the apple slices.

                                                                  1. j
                                                                    jjjrfoodie RE: helmut fig newton May 7, 2014 06:19 AM

                                                                    Butter, followed by pan fried butcher made goetta topped with a poached egg.

                                                                    Top with Salt and pepper.

                                                                    Heaven on a plate for me.

                                                                    1 Reply
                                                                    1. re: jjjrfoodie
                                                                      helmut fig newton RE: jjjrfoodie May 7, 2014 11:24 AM

                                                                      oh yeah!, I don't think we can get goetta here in SF though

                                                                    2. q
                                                                      Querencia RE: helmut fig newton May 7, 2014 05:56 PM

                                                                      I buy some serious seven-grain bread that's very wheaty and all full of seeds and I keep it in the freezer, just for toast. It makes crunchy no-bullshit toast. On it I put lots of peanut butter and honey. Two pieces of that and a mug of hot tea and I am ready to go out and plow the north forty, and I don't even live out in the country.

                                                                      1 Reply
                                                                      1. re: Querencia
                                                                        lynnlato RE: Querencia May 9, 2014 08:11 PM

                                                                        I keep my toast bread in the freezer too. Love the crunchy, chewy texture it has when it's been lightly toasted.

                                                                      2. j
                                                                        jammy RE: helmut fig newton May 8, 2014 06:25 AM

                                                                        Toasted French country sourdough with home-smoked fish (mmm black cod). Oh, boy, is it good.

                                                                        3 Replies
                                                                        1. re: jammy
                                                                          helmut fig newton RE: jammy May 8, 2014 11:31 AM

                                                                          just smoked cod and sourdough?? butter?

                                                                          1. re: helmut fig newton
                                                                            jammy RE: helmut fig newton May 8, 2014 03:49 PM

                                                                            Black cod (also called sable fish) is a very oily fish and doesn't need butter. The toast is crunchy, oily, salty, sour, sweet and spicy all at once.

                                                                            Here's the procedure for the fish from brine to smoking. The only thing I leave out is the allspice. I just don't want it with my fish.


                                                                            1. re: jammy
                                                                              helmut fig newton RE: jammy May 9, 2014 10:20 AM

                                                                              thanks for that! I've been using my hot smoker every couple weeks -i'll try that brine recipe!

                                                                        2. tinabeans RE: helmut fig newton May 8, 2014 08:40 AM

                                                                          A runny fried egg and truffle salt!

                                                                          1. Bada Bing RE: helmut fig newton May 8, 2014 11:32 AM

                                                                            Lately, European cultured butters.

                                                                            1. k
                                                                              Kontxesi RE: helmut fig newton May 8, 2014 03:56 PM

                                                                              I like Nutella and sliced banana on whole wheat toast, but you guys have some really interesting ideas that I never would have considered. I'm going to have to try some of these out!

                                                                              1 Reply
                                                                              1. re: Kontxesi
                                                                                mcsheridan RE: Kontxesi May 13, 2014 05:30 AM

                                                                                I love this idea, and whole wheat toast certainly provides some heft and healthy grain. I wonder, though, about amping up the decadence - making it with cinnamon bread (sans raisins - they'd just fight all the other goodies).

                                                                              2. i
                                                                                IPABrewmaster RE: helmut fig newton May 8, 2014 05:21 PM

                                                                                After reading "The Coconut Oil Miracle" I tried substituting Coconut Oil for butter in the morning along with my favorite jam. The flavor is very nice and the Coconut Oil is much better for me.

                                                                                1 Reply
                                                                                1. re: IPABrewmaster
                                                                                  mrsleny RE: IPABrewmaster May 8, 2014 07:27 PM

                                                                                  You should try this coconut spread then. It is soooo good and much healthier than Nutella. I use it alone or sometimes with sliced banana.


                                                                                2. MidwesternerTT RE: helmut fig newton May 8, 2014 07:20 PM

                                                                                  Bacon. With sliced tomatoes.

                                                                                  Another wonderful "breakfast sandwich" on the sweeter side is adapted from the cookbook The Book of Sandwiches, by Louise Steele -
                                                                                  Toast, cream cheese, slice strawberries, thinly sliced Granny Smith apple, granola, cottage cheese.

                                                                                  The original uses toasted raisin bread, no cream cheese (blend the cottage cheese to make a spread), Delicious apple, and adds honey, chopped mixed nuts & orange slices.

                                                                                  1. mrsleny RE: helmut fig newton May 8, 2014 07:32 PM

                                                                                    Lately I have been using locally made organic miso paste and jam. I like the salty and sweet flavour combination.

                                                                                    1. m
                                                                                      Miss Lily RE: helmut fig newton May 9, 2014 08:31 PM

                                                                                      Kaya (coconut jam) spread on thick buttered toast. I discovered it as breakfast when I travelled to Singapore a few years back. So good!

                                                                                      1. n
                                                                                        nothingswrong RE: helmut fig newton May 10, 2014 09:03 AM

                                                                                        When I was in boarding school as a teen, we were deprived of sugar and really anything that tasted decent. The girls in my dorm turned me on to white toast slathered liberally in butter and then sprinkled with as many packets of white sugar as we could get our hands on from the staff coffee area. I found the idea repulsive at first, but it was so tasty.

                                                                                        Around here, "toast" is homemade sliced French or Italian bread I bake each week and keep in the freezer. I pop one or two slices out and stick 'em in the toaster.

                                                                                        Favorite toppings are all savory:

                                                                                        -Plain old butter or margarine with flaky sea salt
                                                                                        -EVOO + garlic salt + liberal shaves of parmesan
                                                                                        -Roasted carrots (salt, sugar, garlic) mashed onto the bread, topped with basil leaves and drizzled with balsamic reduction
                                                                                        -Planks of grilled marinated zucchini or summer squash (garlic, Italian herbs, red wine vinegar) broiled with some mozzarella
                                                                                        -Turkey breast + ranch dressing + iceberg lettuce

                                                                                        2 Replies
                                                                                        1. re: nothingswrong
                                                                                          MGZ RE: nothingswrong May 10, 2014 09:08 AM

                                                                                          “Roasted carrots (salt, sugar, garlic) mashed onto the bread, topped with basil leaves and drizzled with balsamic reduction.”

                                                                                          Very cool. I look forward to trying it.

                                                                                          1. re: MGZ
                                                                                            nothingswrong RE: MGZ May 10, 2014 10:47 AM

                                                                                            I've been doing it for a long time... I know it's a weird sounding prep for carrots but it's so good. You have to cook the carrots til soft. I roast @ 375 with olive oil and the sugar/salt/garlic wrapped in parchment til easily mashed with a fork.

                                                                                        2. Pata_Negra RE: helmut fig newton May 10, 2014 09:45 AM

                                                                                          I'm on the Costa Blanca at the moment and am putting tomato sauce on my toast. And of course also jamon Iberico.

                                                                                          bread with tomato: http://www.saveur.com/article/Kitchen...

                                                                                          1. m
                                                                                            maudies5 RE: helmut fig newton May 10, 2014 11:47 AM

                                                                                            Unsalted crunchy Barney's Almond Butter. Finds it gives me a good energy boost and satisfies my appetite for several hours. I have tried different brands of almond butter and have concluded that Barney's is the best. Although available in my local supermarket, I buy it from Amazon. Good price on a 3 pack.

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