I eat a lot of toast. I love toast with butter and garlic and crushed red pepper. I love toast with almond butter and blueberry jam. I love cheese toast. I love toast with Nutella and slivered almonds. I love toast with olive oil and hummus. Whatever my mood, there’s a toast for it. In my opinion, the best bread for toasting, and for feasting on is Food for Life’s Genesis Sprouted Grains and Seed bread. It comes frozen and each slice is hearty and thick and full of natural and earthy flavors. It’s ingredients include organic sprouted wheat, pumpkin seeds, sunflower seeds, sesame seeds, wheat bran, soybeans, barely, millet, and sprouted brown rice. Sounds healthy eh? I figured if I’m going to eat toast day and night I may as well get something out of it.
My newest thing to do with toast, is make open faced sandwiches. I don’t need all that much bread in my sandwiches, I prefer the innards. With the adoption of this practice, I am getting fuller flavor from my meals and cutting my carb ingestion in half. Also, eating a sandwich open-faced with a knife and fork allows you to savor each bite and strive to make it as perfectly tasty as you can with equal distribution of components and sauces.
The open-faced egg sandwich is an even newer development in this affair. Usually I scramble my eggs, but after finally (kind of) learning how to fry an egg, I’ve taken to combining egg with anything I can over bread.
With the above egg ‘sandwich,’ my little brother showed me this trick. After frying up your egg and browning your bread, heat up some canned black beans (rinsed) and some fresh spinach. Place atop egg and enjoy as a delicious and hearty breakfast, lunch, dinner, or snack.