This avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings.
INGREDIENTS
Toasts

¼ cup pepitas (hulled pumpkin seeds)
2 large ripe avocados
2 medium cloves garlic
2 tablespoons lemon juice
¼ teaspoon salt, to taste
⅔ cup (1 ounces) packed fresh basil leaves
Cooked eggs (fried, poached or scrambled, your preference)
Halved cherry tomatoes (1 small handful per serving)
Freshly ground black pepper, red pepper flakes and/or flaky sea salt
INSTRUCTIONS
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.

The trick to making the best everything bagel seasoning is to toast the seeds and spices in a skillet! That way, it tastes just like a freshly toasted everything bagel. Recipe yields a little over ⅓ cup (6 tablespoons).
INGREDIENTS

2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon kosher salt or ½ teaspoon fine sea salt
¼ teaspoon red pepper flakes (optional)
INSTRUCTIONS
In a small skillet, combine the sesame seeds, poppy seeds, dried onion, dried garlic, salt, and red pepper flakes (if using).
Warm over medium heat, stirring frequently, until the spices are fragrant and the sesame seeds are turning barely golden on the edges, about 5 minutes. Keep an eye on the pan, as the seeds can burn if they are not stirred frequently, especially during the last couple of minutes.
Transfer the mix to a small bowl to cool. Store cooled leftover spice blend in a jar at room temperature for up to 1 month.

This avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings.
INGREDIENTS
Toasts

¼ cup pepitas (hulled pumpkin seeds)
2 large ripe avocados
2 medium cloves garlic
2 tablespoons lemon juice
¼ teaspoon salt, to taste
⅔ cup (1 ounces) packed fresh basil leaves
Cooked eggs (fried, poached or scrambled, your preference)
Halved cherry tomatoes (1 small handful per serving)
Freshly ground black pepper, red pepper flakes and/or flaky sea salt
INSTRUCTIONS
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.

The trick to making the best everything bagel seasoning is to toast the seeds and spices in a skillet! That way, it tastes just like a freshly toasted everything bagel. Recipe yields a little over ⅓ cup (6 tablespoons).
INGREDIENTS

2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon kosher salt or ½ teaspoon fine sea salt
¼ teaspoon red pepper flakes (optional)
INSTRUCTIONS
In a small skillet, combine the sesame seeds, poppy seeds, dried onion, dried garlic, salt, and red pepper flakes (if using).
Warm over medium heat, stirring frequently, until the spices are fragrant and the sesame seeds are turning barely golden on the edges, about 5 minutes. Keep an eye on the pan, as the seeds can burn if they are not stirred frequently, especially during the last couple of minutes.
Transfer the mix to a small bowl to cool. Store cooled leftover spice blend in a jar at room temperature for up to 1 month.

ingredients
For the avocado base:
the flesh of 1 large or 2 small avocados
basil
1 garlic clove, peeled
pine nuts
1 tablespoon tahini
juice of half lemon
1 tablespoon of olive oil
2 tablespoons of water
pinch of salt
For the mushrooms & toast:
250g mushrooms
3 garlic cloves
2 tablespoons of pine nuts
Drizzle of olive oil
Pinch of salt
Juice of 1 lemon
2-4 slices of bread
method
Place all of the avocado base ingredients into a blender or food processor and pulse until broken down but still a little chunky.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the mushrooms, pine nuts, garlic and a pinch of salt. Cook for 5-10 minutes until soft.
Toast the bread before spooning some of the avocado mixture on top of each slice, you can use a spoon to spread it out evenly.
Top with the mushrooms from the pan, a sprinkle of fresh basil, a pinch of black pepper and a squeeze of lemon juice.
this is a great, simple breakfast to make on mornings where you want something a little more special. the avocado base is deliciously creamy and tastes amazing topped with the garlicky mushrooms and crunchy pine nuts.

Texas toast can refer to two things: thick cut sliced bread and garlicky toasted thick cut sliced bread. They sell both kinds at the store: thick cut Texas sliced bread in the bread aisle and frozen Texas garlic toast in the frozen aisle. This post is about how to make Texas garlic toast, but if you don’t have access to store bought thick cut toast, you can always make your own square bread with this recipe.

How to make Texas toast
Make garlic butter. Melt a bit of oil with oil and stir in garlic power, dried parsley, and salt and freshly ground pepper.
Brush the butter. Brush both sides of your toast with the butter mix.
Grill. Heat a frying pan over medium heat and grill the bread until toasty and golden, flipping once. Repeat as needed and enjoy hot!
Texas toast French toast
Did you buy a whole loaf of Texas thick cut bread? One of the best things to do with it is make french toast, which is fluffier and eggier than ordinary french toast.

Apparently not everyone knows what Texas toast is. Or how ridiculously easy it is to make. Friends, have you been buying boxes of frozen Texas toast at the store?! Because this is the easiest Texas toast recipe ever. Even easier than going to the store, grabbing a box of frozen toast and turning on the oven! This might seem like a strange and overly simple recipe, but that’s only if you’ve never tried this classic combination of fried extra thick cut garlicky bread before.

Texas toast is pure carb pleasure. Golden crisp and buttery, with pillowy soft insides. It’s simply the best. Each bite is amazing: a garlicky crackly crust with soft and buttery insides. So good I could eat a whole loaf and not regret it. When I want to do a carb binge and REALLY live life, it’s there for me. It’s the perfect accompaniment to barbecue (of course) but it also goes so well with soups, stews, breakfast platters, and even as a snack on its own.

What is Texas toast?
In Texas everything is bigger, even the toast! At least that’s the rumor on where and how it came to be. Texas toast is really just toast, but sliced twice as thick. It’s usually square (made in a pullman pan) as opposed to the regular cloud-like top most other bread loaves has. It’s a favorite for eating with super saucy barbecue and also for making sandwiches.

Butter and oil – A mix of butter and oil is perfect for this recipe. This toast is going to be pan-fried, so you want the flavor of butter but because butter has a tendency to brown quickly, we’re going to add a bit of oil, which will make the toast extra crisp.
Garlic – I like the simplicity of using garlic powder, which is incredibly garlicky, and has the bonus of mixing into the butter smoothly, but if you want to mince up some fresh garlic, that will take this toast over the top.
Parsley – Dried parsley has come a long way! I keep a bottle in the pantry and add it to the garlic butter for those iconic green flecks. You can also just chop up some fresh parsley if you have it on hand.
Salt and pepper – How much salt depends on if you’re using salted or unsalted butter. Freshly ground black pepper adds a tiny bit of heat, add to taste.

Herbs – you don’t have to stick with parsley, chop up some fresh herbs (or go with whatever dried ones you have), things like rosemary, thyme, sage, oregano, marjoram, herb sky is the limit!
Onion – add some onion powder to the mix, it’ll make it taste a little like onion rings!
Cheese – add a layer of cheese! Sprinkle on shredded cheese to the pan, it will melt to the toast and create a crunchy frico cheese layer.
Spice – a couple of crushed red chili flakes can spice things up.
2 tbsp butter
2 tbsp neutral oil
1 1/2 tsp garlic powder
1/4 tsp dried parsley optional
4 slices bread Texas/thick cut preferred

Instructions
Melt the butter, oil, garlic powder, and dried parsley in a small pot. Season with salt and freshly ground pepper.Use a pastry brush to brush on the garlic butter mix to both sides of the bread. You might have extra butter, you can save this in the fridge for your next round of toast!Heat up a frying pan over medium heat and grill the bread, until golden and crisp, flipping once. Enjoy hot!

Avacado Toast
This avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings.
INGREDIENTS
Toasts

¼ cup pepitas (hulled pumpkin seeds)
2 large ripe avocados
2 medium cloves garlic
2 tablespoons lemon juice
¼ teaspoon salt, to taste
⅔ cup (1 ounces) packed fresh basil leaves
Cooked eggs (fried, poached or scrambled, your preference)
Halved cherry tomatoes (1 small handful per serving)
Freshly ground black pepper, red pepper flakes and/or flaky sea salt
INSTRUCTIONS
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt.

Bagel Tricks
The trick to making the best everything bagel seasoning is to toast the seeds and spices in a skillet! That way, it tastes just like a freshly toasted everything bagel. Recipe yields a little over ⅓ cup (6 tablespoons).
INGREDIENTS

2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon kosher salt or ½ teaspoon fine sea salt
¼ teaspoon red pepper flakes (optional)
INSTRUCTIONS
In a small skillet, combine the sesame seeds, poppy seeds, dried onion, dried garlic, salt, and red pepper flakes (if using).
Warm over medium heat, stirring frequently, until the spices are fragrant and the sesame seeds are turning barely golden on the edges, about 5 minutes. Keep an eye on the pan, as the seeds can burn if they are not stirred frequently, especially during the last couple of minutes.
Transfer the mix to a small bowl to cool. Store cooled leftover spice blend in a jar at room temperature for up to 1 month.

Think beyond bagels! This seasoning blend recipe adds flavor to all kinds of snacks and side dishes. Just keep in mind that the seasoning contains salt, so you might scale the salt back a bit on whatever you’re serving it with.

Here are a few ways to use it:

On toast. Sprinkle it over avocado toast, buttered toast, or cream cheese on toast. It’s surprisingly good on peanut butter toast, too.
On soup. I can vouch that this blend adds some fun flavor and crunch when sprinkled over creamy cauliflower soup. (I have a hunch it would be good on mashed potatoes, too.)
On vegetables. Liven up your roasted vegetables with a sprinkle of everything blend. I loved it on roasted Brussels sprouts with a swoosh of tahini sauce underneath. Both the spice blend and tahini contain sesame seeds, so they go great together. This treatment would be great on roasted broccoli, too.
On dips. Try sprinkling everything bagel blend on hummus, or simple tahini or sour cream-based dips.
On popcorn. Everything blend on stovetop popcorn? Have mercy.

These tahini tomatoes on toast are the perfect meal to make when you want something a little more special that you can pull together quickly. The tahini and olive oil create a creamy sauce for the tomatoes, while the garlic and lime juice add a delicious flavour.

Ingredients
2-4 slices of bread
200g cherry tomatoes
3 cloves of garlic, peeled and finely chopped
2 tablespoons of olive oil
2 tablespoons of nutritional yeast
1 tablespoon of smooth tahini
large handful of coriander, roughly chopped
juice of 1 lime
pinch of salt
pinch of pepper
pinch of chilli flakes
method
Roughly chop the tomatoes and place into a large bowl. stir through the olive oil, tahini, nutritional yeast, lime juice, chopped garlic, Coriander and a large pinch of salt. cover and leave to one side for 10 minutes to allow the flavours to infuse.
Once ready to enjoy, toast the bread.
Spoon the tomato mixture on top of the toast and sprinkle with a pinch of pepper and some chilli flakes.

I’ve begrudgingly come to realize that white bread doesn’t make me feel very good. So, I opt for whole grain bagels when bagels present themselves, even though what I really want is an everything bagel.
Imagine my delight when I discovered how to make my own everything bagel spice blend. Now I can make any bagel an everything bagel! I can even make toast taste like an everything bagel. You can use this blend on much more, as you’ll see below.

Start with a good egg, a hot skillet, and a generous drizzle of olive oil, and you’ll end up with the most flavorful fried egg you’ve ever tasted. They are infinitely better than the rubbery, sulfurous eggs that come out of non-stick skillets. In fact, these are the only fried eggs I ever want to eat.
I learned this technique several years ago from Phoebe Lapine via her YouTube video on fried eggs. Thanks, Phoebe! I’ve been cooking eggs this way ever since.

I have a couple of friends who don’t love brunch. Blasphemy, right? I love a late, long, lazy brunch, when time allows. Ninety-nine percent of the time, I’ll opt for a savory option.

There’s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.
I’ve been thinking about the standard egg and toast brunch option, and came up with my own version that is neither bland nor boring. I whipped up an avocado-based pesto spread in my food processor. It’s infinitely more exciting than a pat of butter (sorry, butter!).

Toast can only be as awesome as the bread used to make it, so I opted for my favorite store-bought organic whole grain sandwich bread, which is made by eureka! Organic Bread. I found it at the nearest grocery store to me. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes. Either way, it’s a great snack, breakfast/brunch, lunch or dinner.

Think beyond bagels! This seasoning blend recipe adds flavor to all kinds of snacks and side dishes. Just keep in mind that the seasoning contains salt, so you might scale the salt back a bit on whatever you’re serving it with.

Here are a few ways to use it:

On toast. Sprinkle it over avocado toast, buttered toast, or cream cheese on toast. It’s surprisingly good on peanut butter toast, too.
On soup. I can vouch that this blend adds some fun flavor and crunch when sprinkled over creamy cauliflower soup. (I have a hunch it would be good on mashed potatoes, too.)
On vegetables. Liven up your roasted vegetables with a sprinkle of everything blend. I loved it on roasted Brussels sprouts with a swoosh of tahini sauce underneath. Both the spice blend and tahini contain sesame seeds, so they go great together. This treatment would be great on roasted broccoli, too.
On dips. Try sprinkling everything bagel blend on hummus, or simple tahini or sour cream-based dips.
On popcorn. Everything blend on stovetop popcorn? Have mercy.

I have a couple of friends who don’t love brunch. Blasphemy, right? I love a late, long, lazy brunch, when time allows. Ninety-nine percent of the time, I’ll opt for a savory option.

There’s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.
I’ve been thinking about the standard egg and toast brunch option, and came up with my own version that is neither bland nor boring. I whipped up an avocado-based pesto spread in my food processor. It’s infinitely more exciting than a pat of butter (sorry, butter!).

Toast can only be as awesome as the bread used to make it, so I opted for my favorite store-bought organic whole grain sandwich bread, which is made by eureka! Organic Bread. I found it at the nearest grocery store to me. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes. Either way, it’s a great snack, breakfast/brunch, lunch or dinner.

Do you love everything bagels? Me, too. They’ve always been my favorite. When we were little, our parents would take us to the bagel shop on Sundays. I’d jump up and down for an everything bagel, while my brothers went for the asiago or cinnamon raisin options. No, thanks!

As an adult, I’ve begrudgingly come to realize that white bread doesn’t make me feel very good. So, I opt for whole grain bagels when bagels present themselves, even though what I really want is an everything bagel.
Imagine my delight when I discovered how to make my own everything bagel spice blend. Now I can make any bagel an everything bagel! I can even make toast taste like an everything bagel. You can use this blend on much more, as you’ll see below.

The trick to making the best everything bagel seasoning is to toast it in a skillet. If you think about it, everything bagels go through the oven with the seeds and spices on the outside, so the toasted flavor is key. Freshly toasted everything bagel seasoning tastes way better than store-bought blends, like Trader Joe’s “Everything But the Bagel” blend. Let’s make some.

These tahini tomatoes on toast are the perfect meal to make when you want something a little more special that you can pull together quickly. the tahini and olive oil create a creamy sauce for the tomatoes, while the garlic and lime juice add a delicious flavour.

ingredients
2-4 slices of bread
200g cherry tomatoes
3 cloves of garlic, peeled and finely chopped
2 tablespoons of olive oil
2 tablespoons of nutritional yeast
1 tablespoon of smooth tahini
large handful of coriander, roughly chopped
juice of 1 lime
pinch of salt
pinch of pepper
pinch of chilli flakes
method
roughly chop the tomatoes and place into a large bowl. stir through the olive oil, tahini, nutritional yeast, lime juice, chopped garlic, coriander and a large pinch of salt. cover and leave to one side for 10 minutes to allow the flavours to infuse.
once ready to enjoy, toast the bread.
spoon the tomato mixture on top of the toast and sprinkle with a pinch of pepper and some chilli flakes.

Herbs – you don’t have to stick with parsley, chop up some fresh herbs (or go with whatever dried ones you have), things like rosemary, thyme, sage, oregano, marjoram, herb sky is the limit!
Onion – add some onion powder to the mix, it’ll make it taste a little like onion rings!
Cheese – add a layer of cheese! Sprinkle on shredded cheese to the pan, it will melt to the toast and create a crunchy frico cheese layer.
Spice – a couple of crushed red chili flakes can spice things up.
2 tbsp butter
2 tbsp neutral oil
1 1/2 tsp garlic powder
1/4 tsp dried parsley optional
4 slices bread Texas/thick cut preferred

Instructions
Melt the butter, oil, garlic powder, and dried parsley in a small pot. Season with salt and freshly ground pepper.Use a pastry brush to brush on the garlic butter mix to both sides of the bread. You might have extra butter, you can save this in the fridge for your next round of toast!Heat up a frying pan over medium heat and grill the bread, until golden and crisp, flipping once. Enjoy hot!

Texas toast can refer to two things: thick cut sliced bread and garlicky toasted thick cut sliced bread. They sell both kinds at the store: thick cut Texas sliced bread in the bread aisle and frozen Texas garlic toast in the frozen aisle. This post is about how to make Texas garlic toast, but if you don’t have access to store bought thick cut toast, you can always make your own square bread with this recipe.

How to make Texas toast
Make garlic butter. Melt a bit of oil with oil and stir in garlic power, dried parsley, and salt and freshly ground pepper.
Brush the butter. Brush both sides of your toast with the butter mix.
Grill. Heat a frying pan over medium heat and grill the bread until toasty and golden, flipping once. Repeat as needed and enjoy hot!
Texas toast French toast
Did you buy a whole loaf of Texas thick cut bread? One of the best things to do with it is make french toast, which is fluffier and eggier than ordinary french toast.

Butter and oil – A mix of butter and oil is perfect for this recipe. This toast is going to be pan-fried, so you want the flavor of butter but because butter has a tendency to brown quickly, we’re going to add a bit of oil, which will make the toast extra crisp.
Garlic – I like the simplicity of using garlic powder, which is incredibly garlicky, and has the bonus of mixing into the butter smoothly, but if you want to mince up some fresh garlic, that will take this toast over the top.
Parsley – Dried parsley has come a long way! I keep a bottle in the pantry and add it to the garlic butter for those iconic green flecks. You can also just chop up some fresh parsley if you have it on hand.
Salt and pepper – How much salt depends on if you’re using salted or unsalted butter. Freshly ground black pepper adds a tiny bit of heat, add to taste.

Apparently not everyone knows what Texas toast is. Or how ridiculously easy it is to make. Friends, have you been buying boxes of frozen Texas toast at the store?! Because this is the easiest Texas toast recipe ever. Even easier than going to the store, grabbing a box of frozen toast and turning on the oven! This might seem like a strange and overly simple recipe, but that’s only if you’ve never tried this classic combination of fried extra thick cut garlicky bread before.

Texas toast is pure carb pleasure. Golden crisp and buttery, with pillowy soft insides. It’s simply the best. Each bite is amazing: a garlicky crackly crust with soft and buttery insides. So good I could eat a whole loaf and not regret it. When I want to do a carb binge and REALLY live life, it’s there for me. It’s the perfect accompaniment to barbecue (of course) but it also goes so well with soups, stews, breakfast platters, and even as a snack on its own.

What is Texas toast?
In Texas everything is bigger, even the toast! At least that’s the rumor on where and how it came to be. Texas toast is really just toast, but sliced twice as thick. It’s usually square (made in a pullman pan) as opposed to the regular cloud-like top most other bread loaves has. It’s a favorite for eating with super saucy barbecue and also for making sandwiches.