While I was pregnant, a consistent story other mums told me is that the tea and toast they give you after you’ve given birth is the most delicious thing you’ll ever eat. In the end I was pretty gutted that – presumably because it was the middle of the night – the (wonderful) midwives were only able to dig out a pre-packaged ham sandwich for me to wolf down from the maternity ward bed. While it still tasted pretty amazing (after a labour during which I was sustained by Percy Pigs, I think anything would have), I have a fantasy about how good that piece of hot white toast, golden butter melting on top, would have tasted. The toast – or the lack of it – sums up quite a lot about how I feel about pregnancy, birth and parenthood now. The way you imagine it rarely matches up to the reality.
I’ve made up for that night by eating a lifetime’s worth of toast during this past year. While nothing will ever beat butter and Marmite on top, it’s January, so I’ve been experimenting with using toast to get more of the good stuff. This week I bring you three easy, speedy toast-topping ideas which would make excellent work-from-home lunches or breakfasts.
I’ve found toast also makes a brilliant finger food for little ones, helping them to experiment with other foods which you can spread on top. Helpful if your baby goes through a ‘spoon refusal’ phase like mine did.
Who knows whether I’ll ever actually get to experience that much-whispered-about tea and toast in the future. The prospect of a second child seems impossible thanks to sky-high childcare and housing costs, issues prohibiting many mothers in my generation from expanding their families. I’ll always look back on that ham sandwich fondly, though.
Three new ways to top your toast
Jammy eggs and harissa yoghurt
Bring a small pan of water to the boil and turn down to a gentle rolling simmer. Gently lower in an egg and boil for 7 minutes, before plunging into cold water.
Meanwhile, combine 2 tbsp Greek yoghurt with 1 tsp rose harissa paste. Toast a slice of sourdough or bread of your choice.
Peel and halve the egg and chop one jarred roasted red pepper. Spread the harissa yoghurt on the toast followed by the roasted pepper and egg. Drizzle with olive oil, season with salt and pepper and finish with a scattering of dukkah.
The baby step
Mix a little chopped egg and roasted red pepper into a spoonful of yoghurt with a drizzle of olive oil, and smoosh onto toast fingers.
Broccoli, kale and tahini
Steam 4-5 florets of broccoli in a pan of salted boiling water for 3-4 minutes, until tender.
Meanwhile, scrunch a small handful of kale, stalks removed, with 1 tsp white wine vinegar, 1 tsp olive oil and a sprinkling of sea salt.
Combine the kale and broccoli in a bowl with 1 tbsp tahini, stirring to coat.
Toast a piece of sourdough or bread of your choice and spoon the broccoli and kale on top. Finish with a spoonful of crispy chilli oil.
The baby step
Fork-mash some of the steamed broccoli with a small drizzle of tahini. Serve on toast fingers.
Chia cherry jam, almond butter and banana
To make the chia cherry jam, add 200g frozen cherries to a pan with 1 tbsp maple syrup and 2 tsp chia seeds. Simmer over a medium heat for 10 minutes, stirring to prevent it sticking, until the mixture has thickened and the cherries have broken down. Decant into a jar – this makes more than you need and leftovers are great on porridge.
Toast a piece of rye bread or bread of your choice. Spread with almond butter and arrange banana slices on top, before spooning over some of the cherry and chia seed jam.
The baby step
Make the recipe as above, but leave out the maple from the cherry and chia seed jam. Serve on toast fingers for little ones.
PS This week I’m loving…
Crunchy, fiery, umami and totally addictive – the white mausu peanut rayu is a go-to condiment in our house right now. Try it on the broccoli tahini toast above.