Shopping Cart

Toastest with the Mostest

Toastest with the Mostest

I am addicted to toast. I know people say addicted lightly, but I have always had a love affair with crispy toasted bread, Even before the whole avocado toast thing caught on, I had a piece of toast every day for breakfast for two years straight before school. No lie. And it was dry toast. No toppings.

How did I manage? I am not sure.

Also, are you a person who just likes to warm the bread in the toaster, or do you like your toast brown? I am an almost burnt toast person. I want it crispy and, no shame, but I sometimes double on the toasting.

What can I say?

Now, I love toast. And you can have toast for any meal you want, either breakfast, lunch, dinner, or a snack. Or hey, what about fourth meal? You’ve got it! And the toppings? Why, I love to pile it on! These combos go far beyond the usual (but delicious!) toast with avocado. Use any kind of bread you like, but try to find one that has 0g of sugar to get the most delicious and nutritious bang for your buck! Go outside your comfort zone and take a crack at one of these combos!

Whipped Cottage Cheese with Beets and Arugula

Whip ¼ cup cottage cheese in a small food processor until creamy. Season with salt and pepper, to taste. Spread 2 tablespoons of the mixture on toast. Top with roasted or pickled beets, arugula, and sunflower seeds. A drizzle of balsamic glaze is also delicious!

Herbed Ghee with Fried Eggs

Whip 2 tablespoons of ghee with a handful of fresh, soft herbs (think basil, mint, cilantro, parsley, or tarragon). Spread ½ tablespoon of the herbed ghee on toast. Top with shaved radishes, extra herbs, and a fried egg

Avocado Pesto Smash

Smash ¼ avocado with salt, lime juice, and pesto spread. Spread the avocado mixture on the toast. Top with greens and a hard boiled egg for a quick treat!

Miso Almond Butter Toast with Roasted Vegetables

In a small bowl, whisk together ½ tablespoon Wild Friends Classic Creamy Almond Butter, ½ teaspoon miso paste, and the juice of ½ lime until blended. Spread on toasted bread. Top with leftover roasted sweet potatoes, arugula, and pickled red onion