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Entries tagged with 'toast'

Spaghetti Squash-Pesto Crostini With Prosciutto

Serious Eats Lauren Rothman Post a comment

Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch. More

Quick Morning Beans and Fried Eggs

Serious Eats Sydney Oland 4 comments

Most of us have turned to canned beans in moments of need. Whether it's chickpeas on a salad for lunch at the office, or pork and beans as a late-night dinner, canned beans are easily transformed into a quick, simple, and hearty meal. More

Corn, Avocado, and Radish Tartine

Serious Eats J. Kenji López-Alt Post a comment

Charred corn, avocado, and radishes on a slice of toasted sourdough bread. More

Welsh Rarebit and Bacon-Roasted Tomatoes on Cheddar Beer Bread

Serious Eats Sydney Oland 1 comment

A few softly blistered cherry tomatoes roasted with bacon and thyme make the ideal accompaniment to this savory rarebit. If you're looking for a more filling meal, try topping the rarebit with a runny fried egg, and, as always, serve this light lunch with a cold pint of whatever beer you use to make the dish. More

Skillet Egg-in-a-Hole with Avocado, Asparagus, and Feta

Serious Eats Yasmin Fahr Post a comment

Eggs cooked into toast served on top of sautéed asparagus with avocado and feta cheese. More

Scotch Woodcock (Creamy Scrambled Eggs and Anchovies on Toast)

Serious Eats Sydney Oland Post a comment

Of all the words I could use to describe British food, simplicity would probably be the first. Scotch woodcock, a dish of soft scrambled eggs on toast topped with anchovies, is simplicity at its finest. And in the grand tradition of British dishes with funny names (welsh rarebit, salmagundi, cawl cennin) this dish uses no actual woodcock. More

Toast With Refried Beans and Avocado (Vegan)

Serious Eats J. Kenji López-Alt 1 comment

Tasty, filling, but not overly heavy, this is ideal breakfast fare for those who want something beside the bacon and eggs. More

British-Style Beans on Toast

Serious Eats Sydney Oland 4 comments

As a late-night snack, a light supper or even a quick snack, beans on toast make an ideal comforting meal when what you need is something warm in your stomach. More

Mushroom and Crushed Egg Tapas (Tapas de Setas con Huevo)

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Mushrooms on Toast

Serious Eats Sydney Oland 2 comments

Like any great brunch, this dish comes together quickly with few ingredients that won't be in the pantry. Mushrooms on toast are a classic dreary morning breakfast, made better by a pot of hot black tea and a newspaper. Although button mushrooms are a great easy standard, there are so many fantastic mushrooms to choose from it can be hard to stick with just one. Try a variety of different mushrooms to give this brunch standard a new twist. More

Kumquat-Rosemary Marmalade with Goat Cheese

Serious Eats Nick Kindelsperger 2 comments

Vegan: Breakfast Garlic Toast

Serious Eats J. Kenji López-Alt 4 comments

Dinner Tonight: Fava Bean Salad with Toast and Poached Egg

Serious Eats Nick Kindelsperger Post a comment

Though it initially looks like a super healthy plate of food, this dish actually reminded me the most of a proper English breakfast. Just think about it: you have your bacon, eggs, tomatoes, peas, toast, and beans (albeit the green kind). Sure, you're missing the sausage, but the feeling is the same. There's a lot of green on this plate, but it's a hearty meal. Just about everything is cooked in some kind fat. More

Dinner Tonight: Asparagus and Bacon on Buttered Toast

Serious Eats Nick Kindelsperger 14 comments

Frying up bacon and toasting bread couldn't really be much easier. As far as cooking asparagus, the original recipes calls for steaming them for about 15 to 20 minutes. Though that will definitely work, I've become quite a fan of microwaving asparagus, a method Barbara Kafka recommends in Vegetable Love. It worked beautifully. More

Dinner Tonight: Welsh Rarebit with Brussels Sprouts

Serious Eats Nick Kindelsperger 16 comments

Welsh rarebit just seemed right. It was devastatingly cold outside, and I needed something to warm my insides and soothe my head. For those of you scratching your heads, Welsh rarebit is English dish of a cheese sauce on toast. But it's so much more than that, as the cheese sauce combines beer with a good aged Cheddar. It also contains a good dose of Worcestershire sauce and mustard, so it has an edge. It's wonderfully complex, and a far cry from most cheddar sauces. More

Delicious in Five Minutes or Less: Creamy Scrambled Eggs with Caviar

Serious Eats J. Kenji López-Alt 4 comments

Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not? More

Sunday Brunch: Toast with Kumquat Marmalade and Goat Cheese

Serious Eats Robin Bellinger 7 comments

[Photo: Robin Bellinger] If you've ever gazed longingly at adorable little kumquats in the produce section but left them on the shelf because you didn't know what to do with them, this easy recipe is for you. Good kumquats are... More

Cook the Book: Bruschetta Alla Romana

Serious Eats Michele Humes 3 comments

Bruschetta has become almost synonymous with tomatoes, but you needn't shelve this crowd-pleasing appetizer just because tomato season is over. In fact, the name of the lightly toasted bread dish derives from the word bruscare, a verb in the Roman... More

Sunday Brunch: Truffled Egg Toast

Serious Eats Ed Levine 6 comments

If there's a better egg sandwich than the truffled egg toast made at 'ino in Greenwich Village, I haven't found it. The soft, runny egg, the crunchy white toast, the tangy fontina chesse, and even the usually evil truffle oil... More

Cook the Book: Truffled Egg Toast

Serious Eats Adam Kuban 1 comment

A recipe that accompanies New York Times food writer Amanda Hesser's essay starts the week off for us here. In it, Hesser writes that eggs are her comfort food and then goes on to detail how this adaptation of a... More

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