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Feasts on toast

All you need is a slice of bread and a few tasty ingredients to turn a simple snack into a stylish supper. PRUE LEITH’S recipes are a cheap and cheery triumph

POACHED EGGS, ROSE HARISSA BUTTER ON GRANARY TOAST

This recipe is a whole new take on poached eggs on toast, especially beloved of chilli fans. I’d never heard of harissa five years ago, yet now I’d hate to live without it. It’s a North African chilli paste, made milder, more interesting and fragrant by the addition of herbs and spices and – in the case of rose harissa – rose petals.

SERVES2

PRICE PER SERVING: £1.10

2 large slices of granary bread 40g soft butter

1 heaped tsp rose harissa paste handful of rocket

4 small, very fresh eggs sea salt flakes and freshly ground black pepper

★ Toast the bread. Beat the butter with the harissa paste and spread it on the toast. Cover with a layer of rocket.

★ Poach the eggs for 3 minutes in simmering water (see tip), drain and carefully place on top of the rocket. Season with salt and pepper.

T IP For poaching eggs, crack the eggs gently into almost-still simmering water in a frying pan. Use a fish slice to ensure the eggs do not stick to the bottom. When poached, lift them out on a slotted spoon so they drain. You can help them dry by holding the spoon on a folded tea towel and dabbing the egg gently with the sides of the towel, then tip them, one by one, on to the toast.

S PA N I S H B E A N S ON FRIED BREAD

This is a lot more interesting than beans on toast! It’s the perfect speedy supper for the family, or a late-night snack that even non-cooking teenagers could manage. An artisan baker’s white bloomer loaf would be best for this, but any thick white loaf will do.

SERVES 2

PRICE PER SERVING: £1.10

oil for frying

2 thick slices of white bread 80g sliced chorizo

½ tsp smoked paprika

6 ripe cherry tomatoes 400g can cannellini beans 1 tbsp chopped parsley leaves, plus a few whole leaves

★ Put a splash of oil into a large frying pan, swirl it round to coat the surface, then fry the bread slices in the pan, turning to brown both sides.

★ When well browned, take the bread out and put in the chorizo slices, smoked paprika and the cherry tomatoes, with 1 tbsp more oil if necessary.

★ Fry, shaking the pan occasionally, until the tomatoes are softened and the chorizo is beginning to brown.

★ Drain the beans, add them to the pan and simmer all together until hot. Stir in the chopped parsley.

★ Serve on the toast with, just for the sake of appearances, a few parsley leaves on top.

BALSAMIC AUBERGINES WITH PUMPKIN SEEDS ON CHILLI BREAD

Fried aubergine slices are usually served spread with tomato purée and topped with melted cheese, but I prefer them like this: lots of garlic in the mayo and chilli in the bread. No chilli bread? Never mind, just add some chilli with the garlic.

SERVES 2

PRICE PER SERVING: 82p

2 tsp pumpkin seeds 1 medium aubergine about 2 tbsp balsamic glaze 2 tbsp olive oil, plus more for the pan

2 tbsp mayonnaise

1 tbsp tomato purée

2 garlic cloves, crushed

½ red chilli, finely chopped, or a pinch of chilli flakes (optional) 2 good slices of chilli bread (or see recipe introduction)

1 tbsp oregano leaves sea salt flakes and freshly ground black pepper

★ Toast the pumpkin seeds in a dry frying pan, keeping them moving. They’ll puff up and pop. Tip them on to a cold saucer.

★ Slice the aubergine into 6 thick slices.

★ Whisk the balsamic glaze and oil together in a bowl and turn the aubergine in this mix. Leave for 10 minutes while you oil and heat a ridged griddle pan. When good and hot, cook the aubergine slices until brown on the undersides and soft right through. Don’t worry about browning the second sides.

★ Mix the mayonnaise with the tomato purée, garlic and chilli (if using).

★ Toast the bread and spread thickly with the mayo. Sprinkle with half the oregano. Cover with the warm aubergine slices, browned sides up, season with salt and pepper and sprinkle heavily with the pumpkin seeds and the rest of the oregano.

TIP You can grill the aubergine or fry it in an ordinary frying pan. But if you have a ridged griddle pan or sandwich toaster you’ll get the fancy stripes.

WELSH RAREBIT WITH CRISP BACON ON GRANARY

This has got to be the most popular toast recipe in my family. Who doesn’t like a toastie? Especially if the cheese is a true welsh rarebit. I like the bacon in long strips, but scrunched-up bacon bits are fine too.

SERVES 2

PRICE PER SERVING: 90p 4 rindless streaky bacon rashers or pancetta slices 1 tbsp oil, for frying

1 heaped tsp butter

1 heaped tsp plain flour 4 tbsp milk

80g mature cheddar cheese, grated

1 tsp dijon mustard

2 thick slices of granary bread

★ Fry the bacon slowly in the oil until crisp, curly and brown. Drain on kitchen paper.

★ Use the same pan to make the rarebit sauce: melt the butter, stir in the flour, add the milk then bring to the boil, stirring. Add the cheese and mustard and mix well. Take off the heat while you toast the bread. Don’t worry if all the cheese is not melted.

★ When ready to serve, preheat the grill to maximum, spread the cheese mix on the toasts, then put them under the grill until bubbling and brown. Add the bacon and serve.

TIP This cheesy mix, spread thinly on thinner toast and cut into small squares, also makes a perfect snack with drinks.

BOSTOCK WITH RUM & COCONUT YOGURT

I’d never heard of bostock until I discovered, a few years ago, that it was the fashionable thing in New York. Basically, it was invented by French bakers to make use of leftover brioche. Leftover brioche is unheard of in my house, but it’s worth baking or buying extra just to make this.

SERVES4 PRICE PER SLICE: 53p

4 thick slices of brioche

1 tbsp smooth raspberry jam 1 tbsp flaked almonds icing sugar, for dusting 100ml smooth coconut yogurt, unsweetened

1 tbsp rum

1 tsp runny honey

FORTHE FRANGIPANE

30g ground almonds drop of almond extract

1 egg, lightly beaten

15g caster sugar

15g room-temperature butter

★ Preheat the oven to 200C/180C fan/gas 6.

★ Beat together the frangipane ingredients.

★ Spread the brioche slices with the jam and then the frangipane. Sprinkle with the almonds.

★ Bake in the oven for 12-14 minutes until the almonds are just beginning to colour. Remove and sift a little icing sugar over the tops.

★ Mix the yogurt, rum and honey together and serve on the bostock, warm from the oven.

TIP All sorts of variations are possible. I like to use apricot jam, add chopped dried apricots to the frangipane and serve the bostock warm with crème fraîche. Stem ginger in the topping cream is good too, as is ground cinnamon.

FINEST 1531 BLANQUETTE DE LIMOUX Nv (12.5%), £9.50, Tesco. Move over, Champagne! Archaeologists believe Limoux to be the birthplace of sparkling wine. This punches far above its price with a bright floral bouquet and peachy palate.

YOU FOOD

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2022-09-25T07:00:00.0000000Z

2022-09-25T07:00:00.0000000Z

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