From Toast to Toast

After a toast to ring in the new year, whip up some toast for a quick and delicious breakfast.

From Toast to Toast

Quick Orange Marmalade

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Yields 1/2 Cup
Quick Orange Marmalade

Ingredients

2 large or 4 small oranges (about 8 ounces), washed well
Pinch of salt
1 cup granulated sugar

Directions

Cut the stem ends off of the oranges. Cut oranges into quarters; remove any seeds. Place the oranges into a food processor or blender and puree until only small pieces of peel remain. Add the orange puree to a small saucepan with the salt and sugar. Bring the mixture to a boil, stirring frequently. Reduce heat to low. Simmer uncovered for 12-15 minutes or until thickened, stirring occasionally. (Marmalade will thicken more as it cools.) Cool; transfer to a glass jar, cover and refrigerate.




Marmalade and Goat Cheese Stuffed French Toast

When you have company in town, French toast, finished in the oven, is an easy way to serve a crowd.

Serves 6 to 8
Marmalade and Goat Cheese Stuffed French Toast

Ingredients

1 loaf French or Italian bread
4 ounces goat cheese (or substitute cream cheese)
1/2 cup orange marmalade
4 eggs
1 cup milk
1 1/2 teaspoons almond extract
1 tablespoon butter

Directions

Preheat the oven to 350°F. Slice the bread into 1/2-inch-thick pieces. Spread half of the slices with a thick layer of goat cheese. Spread the other half with a thick layer of marmalade. Place the pairs of goat cheese and marmalade slices together, sandwich style. In a medium bowl, whisk together the eggs, milk and almond extract. Dip each of the “sandwiches” into the custard mixture, flipping to coat both sides. Preheat a large skillet over medium heat on the stovetop. Melt the butter in it. Place the stuffed French toast pieces into the skillet; cook for 3 minutes, or until golden, and flip. After flipping, place the skillet into the oven and bake for 15 minutes. Serve hot.  




Breakfast Toast Three Ways

For a fun start to the day, create your own toast bar: set out some ingredients and everyone can customize their toast to their liking.

Serves 8 to 12
Breakfast Toast Three Ways

Ingredients

Avocado and Egg Toast
1 ripe avocado
Pinch of salt
1 tablespoon butter
4 eggs
4 slices toasted bread
Paprika and watercress for garnish, optional

Almond Butter-Banana Toast
4 slices toasted bread
4 tablespoons almond butter
2 bananas, peeled and thinly sliced
2 tablespoons honey
1 tablespoon chia seeds

Smoked Salmon Toast
2 ounces room-temperature cream cheese
1 teaspoon lemon juice
1 teaspoon dry dill
4 slices toasted bread
1/4 cucumber, sliced into thin rounds
4 ounces smoked salmon

Directions

For the avocado toast: In a small bowl, mash together the avocado and salt. In a skillet over medium heat, melt the butter and cook the eggs to desired doneness. To assemble toast, spread toast with a generous layer of mashed avocado. Top with an egg and garnish with a sprinkle of paprika and a few pieces of watercress. Yields 4 pieces. 

For the almond butter-banana toast: Spread the slices of toasted bread with almond butter. Top with slices of banana, a drizzle of honey and a sprinkle of chia seeds. Yields 4 pieces.

For the smoked salmon toast: In a small bowl, mix together cream cheese, lemon juice and dill. Spread the cream cheese mixture onto the toasted bread. Top with cucumber slices and smoked salmon. Yields 4 pieces.