Posh Toast: Over 70 recipes for glorious things on toast

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x 400g can beans 2 eggs Dash milk Salt Pepper 2 slices bread 2-3 tbsp oil 2 tsp yeast extract spread 100g strong Cheddar, grated Lurpak slightly salted for us - I don't add any other salt to this recipe so if you are using unsalted butter, then feel free to add a pinch of sea salt. There’s little more to say about this classic combination other than you know it’s going to be good. Add a poached egg on top too, if you’re feeling extra decadent. Dip the bread in the egg on both sides and place into the hot oil and cook for 3-4 minutes, then flip over and cook for the same amount of time. Food writer Tonia George went one further with her 2009 book Things on Toast, which contains some of the most drool-inducing photos of butter melting into bread you'll ever see. "I'm a complete toast junkie," she says. "I wasn't trying to tap into a trend. I didn't know other people liked toast as much as I did until the book started selling well and got reprinted."

Watercress, radishes and broad beans feature in this springtime take on the Italian dish: bruschetta. It’s crisp, tangy and light making it a fantastic starter or nibble! Opt for bold, creamy and comforting flavours with this main-meal toast recipe. It’s made with cheese and double cream (we see all you dairy fans out there) for a properly filling and comfort-filled dish. Delia’s recipe is particularly easy as, unlike most Welsh rarebits, you don’t heat the cheese mixture before adding it to the bread, which makes washing up afterwards easier. Instead, you grate the cheddar and onion, chop the sage, and mix it all together with a large egg, mustard powder, Worcestershire sauce and four tablespoons of brown ale. Those of us who aren’t fond of cheese have to turn to another dairy-based method for turning leftovers into a passable meal – yoghurt, turmeric and a very broad interpretation of what the word “curry” means. Heat a small pan and add the oil, chorizo and onion. Cook over a low heat for 10 minutes so the oils and paprika are released.

What to serve with Mushrooms on Toast

Gorgeously gooey scrambled eggs are one of the greatest ways one can top buttered toast, and we asked the Italian pro, Francesco Mazzei, to show us how. He puts an extra special spin on this classic breakfast dish with the addition of asparagus, grana Padano, sun-blush tomatoes and olives. Mushrooms - Obviously the star of the dish. The type of mushrooms really depends on personal taste preference and what is available to buy in your local shop. We always buy huge amounts of chestnut mushrooms which are ideal for so many recipes such as these Mushroom and Nut Filo parcels or these Mushroom and Walnut Palmiers. A meaty, nutty type of mushroom that has enough flavour to stand up against a strong herb like thyme. If you like exotic or wild mushrooms, such as shiitake mushrooms or oyster mushrooms, then go ahead and experiment. But where us cheese refuseniks really struggle is when you suffer the worst of all house guests: the surprise vegetarian. You know the kind: you’re having some people over and perhaps 10-15 minutes before your guests are due to arrive, you receive a text saying that the new boyfriend is a vegetarian. At this point, the gracious host has two options – whip something up involving cheese, or feed your guests rat poison.

Once the mushrooms are thoroughly cooked through squeeze over the juice of a quarter to half a lemon, stir through then add everything on top of the toast, drizzle over some olive oil and a sprinkle of dried parsley and eat immediately. We seem to have a surfeit of cheddar style cheeses, which is fine, they’re a good multi-purpose cheese and a nice mature cheddar always has a place in our fridge. It’s tempting to cook up a big extra cheesy macaroni cheese or something similar, but when it comes to it, I don’t think you can beat a plate of cheese on toast. Not just any cheese on toast though, but posh cheese on toast. To elevate the whole thing to a posh mushrooms on toast, try adding a splash of soy sauce or even a splash of sherry. What to serve with Mushrooms on ToastWarm through the beans, with the butter, chilli and honey. Add the fresh coriander, do not warm through too much. Either garlic powder or a garlic cloves work fine for this dish. We don't eat that much garlic in this house so granules work really well for us. So perhaps it's not a case of when the artisan toast trend will hit these shores, but whether it has actually been going on for years. Yotam Ottolenghi sparked a mini-craze for "self-toasting" at UK cafes in the noughties when he put toasters on the communal table at his London flagship. Food writer and chef Tom Norrington-Davies included a chapter on toast in his both his 2004 cookbook Just Like Mother Used to Make and 2005's Cupboard Love. "A good piece of toast can form the basis for a pretty wholesome meal," he says.