What's more comforting and satisfying than toast? And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss.

Ingredients: cream cheese; wasabi paste; multigrain bread; avocados; smoked salmon; limes; sesame seeds

They go perfectly with many desserts, and they’re the ideal sweet and tangy topping for your French toast!

Granola will give any breakfast an extra satisfying crunch. You’ll also get lots of fiber and Vitamin E from the seeds and nuts! The author is all for using good quality ready-made items but does provide some staple recipes in the last section of the book if you're one who is adverse to store-bought ready-made products. I gave the book 4 stars instead of 5 because in several recipes, the vegan version instructions were use vegan versions of mayo, butter, cheese or whatever processed vegan product was needed to veganize the dish. Ingredients: pumpkin seeds; eggplants; balsamic glaze; vegan mayonnaise; tomato paste; red chiles; oregano; sea salt flakes; chili bread Grease a plate with butter or cooking spray and set it aside. Preheat a skillet to medium-high heat.Lay the bananas flat in the preheated skillet and cook until light to golden brown, being careful not to burn them. This should take about 4-5 minutes.

You can also serve yogurt on the side or make it into a French toast sandwich with some fresh strawberries. Yum! 9. Smoked Salmon Can’t believe that a modest idea I had about a monthly recipe in the Oldie, consisting of delicious stuff on toast for Sunday night suppers, has turned into a really lovely little book. There’s a reason why syrup is the most popular topping for French toast: it’s simply too good to resist! Ingredients: country bread; eggs; pomegranate seeds; onions; sumac; red bell pepper; English cucumber; dried red pepper flakes; pomegranate molasses And if you really want to indulge, try this insane Dalgona coffee recipe. You’ll be amazed at just how easy it is!

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Among her awards she has a DBE, 12 honorary degrees or fellowships from UK universities, the Veuve Clicquot Businesswoman of the year, and her restaurant, Leith’s, won a Michelin star. Ingredients: sweet potatoes; semi-dried tomatoes; whole wheat sourdough bread; vegan ricotta cheese; dried red pepper flakes; basil; sea salt flakes Ingredients: portabello mushrooms; truffle oil; vegan cream; vegan butter; parsley; seeded multigrain bread Gently lift the bananas with a fork to see underneath. Flip them over right away if you smell or see them over-browning. I love toast. So much so, when my son goes away, he always cautions me to eat more than toast for dinner. He knows me too well. It’s not just the toast I love, but it’s stuff on toast too, the sort of food you load onto toast that does it for me as well. This little book is the sort of cookbook I love. It’s more of an ideas book than a recipe book, although the recipes are included. As soon as I opened it, I was delighted by this:The Great British Bake Off - Get Baking for Friends and Family: With Recipes by Paul Hollywood, Prue Leith and the Bake Off Team Prue is a restaurateur, professional cook and caterer whose experience spans many decades. She started her catering company Leith's Good Food and opened the Michelin starred restaurant Leith's in the 60s, which, having added Leith's School of Food and Wine in the 70’s, she then sold in 1995. The author is a renowned British cooking person and the book resulted from a year-long column she did that, if I understood correctly, was solely the name of the "toast" with a photo and readers were left to themselves to recreate using just the title and picture. For this book, along with the titles and lovely photos, there are written, easy to follow instructions. I loved that recipe/photo ratio was 100%, every "toast" was shown. First of all they magically become homely, comforting, easy, as soon as they are on toast. And toast means you needn’t worry about more carbs: no potatoes, rice, pasta, cous-cous needed.