3 Healthy Toast Recipe Upgrades
3 Healthy Toast Recipe Upgrades
Shira Bocar shares a few of her favorite ways to give everyday toast an Eat Clean healthy upgrade.
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Charred Tomatoes with Fried Eggs on Garlic Toast
When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.
4 slices rustic bread, toasted
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil, plus more for brushing
4 large eggs
Coarse salt and freshly ground pepper
4 small tomatoes, such as cocktail or Campari, halved
1. Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
2. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
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Avocado Coconut Toast
4 slices of whole-grain bread
2 teaspoons coconut oil
1 avocado, thinly sliced
Salt
Red-pepper flakes
A squeeze of lemon
1. Toast bread slices, and spread each with coconut oil. Top with avocado, and season with salt and red-pepper flakes. Finish with a squeeze of lemon.
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Ratatouille with Poached Eggs
1 large eggplant (about 1 pound), cut into ¾-inch chunks
Coarse salt and freshly ground pepper
2 large tomatoes, cut into ¾-inch chunks
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons chopped fresh thyme, plus leaves for garnish
1 tablespoon chopped fresh oregano
1 medium onion, halved and sliced ¼ inch thick (3 cups)
4 garlic cloves, thinly sliced
2 zucchini (1 pound), cut into ¾-inch chunks
2 yellow bell peppers (14 ounces), stems, ribs, and seeds removed, cut into ¾-inch chunks
8 slices rustic bread
8 large eggs
1. Place eggplant in a colander. Season generously with salt; toss to coat evenly. Let drain for 30 minutes. Rinse eggplant, and pat dry with paper towels.
2. Toss tomatoes with 2 tablespoons oil, the thyme, and oregano in a large bowl. Season with salt and pepper.
3. Preheat oven to 450 degrees. Toss together eggplant, onion, garlic, and 2 tablespoons oil in a large bowl. Season with salt and pepper. Spread vegetables out into an even layer on a rimmed baking sheet. Toss zucchini and bell peppers in bowl with remaining 2 tablespoons oil. Season with salt and pepper. Spread out into an even layer on another rimmed baking sheet. Roast vegetables, rotating sheets once, until golden and tender, about 45 minutes. Immediately transfer cooked vegetables to tomato-herb mixture. Stir to combine. Let cool.
4. Brush slices of bread with oil. Place on a rimmed baking sheet, and lightly toast in oven, about 2 minutes.
5. Fill a large, shallow saucepan with 4 inches of water, and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small bowl. Gently tip bowl, carefully sliding egg into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 3 to 4 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain.
6. Spoon ratatouille over bread slices. Top each with a poached egg, and season with salt and pepper. Garnish with thyme.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
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