Easy Breakfast design inspiration
Easy breakfast topped toast board gives you four crisp, savory slices in one go, ready in about 25 minutes and built for feeding a hungry family fast.
A slice of bread goes stale in about two days on the counter, and that is exactly when it toasts best. Dry bread crisps instead of steaming, so the topping stays put instead of soaking through.
This board gives you four different toasts from one loaf. Avocado and egg, peanut butter and banana, ricotta with tomato, and a savory mushroom one. You build them on a sheet pan, so the oven does most of the work while you pour the coffee.
My kids pick their own two slices and stack them themselves. That is the whole trick with a picky eater at breakfast. Let them choose the topping and they eat it.
Why You'll Love This Recipe
About the Ingredients
8 slices sturdy bread, about 1/2 inch (1.25 cm) thick
Sourdough, day-old Italian loaf or a seeded whole grain all hold up. Skip soft sandwich bread, it goes soggy under a wet topping. Stale bread is better than fresh here.
2 ripe avocados
They should give slightly when you press the stem end. If yours are rock hard, mash them with a spoon of olive oil to loosen them up.
4 large eggs
Large eggs, straight from the fridge. If you only have medium, add one extra so each toast gets a full layer.
1/2 cup (120 g) whole-milk ricotta
Whole milk ricotta is creamier than part-skim. In a pinch, swap in full-fat cottage cheese drained for ten minutes.
1/2 cup (130 g) peanut butter
Any smooth or crunchy nut butter works. Sunflower seed butter is the nut-free swap and tastes almost the same on toast.
2 medium bananas
Yellow with a few brown spots is sweetest. Green bananas will taste chalky against the peanut butter.
8 cherry tomatoes, halved
Grape tomatoes are sweeter in winter. If tomatoes look mealy, use thin cucumber rounds instead.
6 oz (170 g) cremini mushrooms, sliced
Cremini or button mushrooms both work. Wipe them with a damp cloth instead of rinsing, so they brown instead of steam.
3 tbsp (45 ml) olive oil
Regular olive oil, not extra virgin, for the mushrooms. The cheap stuff browns better at heat.
1 tsp flaky salt, plus more to taste
Flaky salt finishes the avocado and tomato toasts. Fine table salt is fine for the mushrooms.
1/2 tsp black pepper
Freshly ground if you have it. It matters more on the egg toast than anywhere else.
2 tbsp fresh chives, chopped
Flat-leaf parsley or sliced green onion tops are both good swaps. Dried chives lose their color, so use fresh if you can.
Step-by-Step Instructions
1. Heat the oven and toast the bread
Heat the oven to 400 F (200 C). Lay the 8 slices on a sheet pan and bake for 6 minutes, until the tops feel dry and the edges just start to color. Pull the pan out but leave the oven on.
2. Cook the mushrooms
Heat 2 tbsp of the olive oil in a skillet over medium-high heat. Add the mushrooms and cook 6 to 8 minutes, stirring twice, until they are deep brown and the pan stops hissing. Season with 1/4 tsp salt and the pepper, then set aside.
3. Fry the eggs
Add the last tbsp of oil to the same skillet over medium heat. Crack in the eggs and cook 3 to 4 minutes, until the whites are set and the yolks still wobble. Season with a pinch of salt.
4. Mash the avocado
Scoop the avocado into a bowl and mash it with a fork, leaving some lumps. Stir in a pinch of salt. Spread it across 2 of the toasted slices.
5. Build the sweet toasts
Spread peanut butter on 2 slices. Slice the bananas thin and lay them over the top in a single layer. These two do not go back in the oven.
6. Build the ricotta and tomato toasts
Spread the ricotta on 2 slices. Lay the drained tomato halves cut side up on top and add a pinch of flaky salt.
7. Build the mushroom toasts
Spoon the mushrooms over the last 2 slices, piling them high so every bite gets some.
8. Warm and finish
Slide the pan with the ricotta, tomato, mushroom and egg toasts back into the oven for 4 minutes, just until everything is warm. Set the egg toasts on top of the avocado slices, scatter the chives over everything, and serve right away.
Pro Tips
How to Store Easy Breakfast design inspiration
Refrigerator
Store the components separately, not assembled. The mushrooms and cooked eggs keep 3 days in sealed containers, and the ricotta 4 days. Avocado browns fast, so mash only what you will eat.
Freezer
Freeze the toasted bread slices in a bag for up to 2 months and reheat straight from frozen. The mushrooms freeze well for 2 months. Do not freeze the avocado, eggs, bananas or ricotta.
Reheating
Warm the bread and mushrooms in a 350 F (175 C) oven for 5 minutes. Fry fresh eggs rather than reheating old ones, they turn rubbery in the microwave.
Delicious Variations
Berry and cream cheese
Swap the ricotta for whipped cream cheese and pile on sliced strawberries and a drizzle of honey. Good in summer when tomatoes are not at their best.
Everything bagel style
Spread the avocado slices with cream cheese, add the egg, and shake everything bagel seasoning over the top instead of chives.
No-oven version
Toast the bread in a dry skillet, 2 minutes a side over medium heat, and cook the mushrooms and eggs in the same pan. Works fine when the oven is full.
Frequently Asked Questions
Q: What kind of bread works best for topped toast?
Sturdy bread with a firm crumb, like sourdough or a day-old Italian loaf. Soft sandwich bread soaks up moisture from the toppings and turns mushy within minutes. If all you have is soft bread, toast it a few minutes longer to build a dry barrier first.
Q: Can I make this breakfast toast board ahead of time?
You can prep the parts, but not the finished toasts. Cook the mushrooms, fry the eggs and chop the chives the night before, then store each in its own container. Assemble and warm everything the morning you eat it, because avocado and banana brown quickly once sliced.
Q: How do I keep avocado toast from going brown?
Press plastic wrap directly onto the surface of the mashed avocado and it will hold for about a day in the fridge. A squeeze of lemon juice slows it down too. The browning is harmless, just not pretty.
Q: Can I make this without eggs?
Yes, just leave them off and add a second mushroom toast. For extra protein without eggs, spread hummus on one of the slices instead of ricotta. The board still works as a full breakfast.
Q: How many people does this toast board serve?
It makes 8 toasts, which feeds 4 people with two slices each or 6 if you cut the slices in half and let people mix and match. Double the batch on two sheet pans if you are feeding a bigger crowd.
Set the board in the middle of the table and let everyone take what they want. The mushrooms and the egg toasts go first, every time. From my table to yours.
Easy Breakfast design inspiration Recipe
Easy breakfast topped toast board gives you four crisp, savory slices in one go, ready in about 25 minutes and built for feeding a hungry family fast.
🧂 Ingredients
- 8 slices sturdy bread, about 1/2 inch (1.25 cm) thick
- 2 ripe avocados
- 4 large eggs
- 1/2 cup (120 g) whole-milk ricotta
- 1/2 cup (130 g) peanut butter
- 2 medium bananas
- 8 cherry tomatoes, halved
- 6 oz (170 g) cremini mushrooms, sliced
- 3 tbsp (45 ml) olive oil
- 1 tsp flaky salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp fresh chives, chopped
📋 Instructions
- 1Heat the oven and toast the bread — Heat the oven to 400 F (200 C). Lay the 8 slices on a sheet pan and bake for 6 minutes, until the tops feel dry and the edges just start to color. Pull the pan out but leave the oven on.
- 2Cook the mushrooms — Heat 2 tbsp of the olive oil in a skillet over medium-high heat. Add the mushrooms and cook 6 to 8 minutes, stirring twice, until they are deep brown and the pan stops hissing. Season with 1/4 tsp salt and the pepper, then set aside.
- 3Fry the eggs — Add the last tbsp of oil to the same skillet over medium heat. Crack in the eggs and cook 3 to 4 minutes, until the whites are set and the yolks still wobble. Season with a pinch of salt.
- 4Mash the avocado — Scoop the avocado into a bowl and mash it with a fork, leaving some lumps. Stir in a pinch of salt. Spread it across 2 of the toasted slices.
- 5Build the sweet toasts — Spread peanut butter on 2 slices. Slice the bananas thin and lay them over the top in a single layer. These two do not go back in the oven.
- 6Build the ricotta and tomato toasts — Spread the ricotta on 2 slices. Lay the drained tomato halves cut side up on top and add a pinch of flaky salt.
- 7Build the mushroom toasts — Spoon the mushrooms over the last 2 slices, piling them high so every bite gets some.
- 8Warm and finish — Slide the pan with the ricotta, tomato, mushroom and egg toasts back into the oven for 4 minutes, just until everything is warm. Set the egg toasts on top of the avocado slices, scatter the chives over everything, and serve right away.
