List of toast dishes

This is a list of toast dishes, comprising dishes that use toast as a main ingredient. Toast is sliced bread that has been browned by exposure to radiant heat.

Avocado toast

Toast dishes
Bagel toast
Simple milk toast consisting of toasted buttermilk bread covered in white sauce with a dash of cinnamon
Pa amb tomàquet
  • Avocado toast – mashed avocado on toast.[1] A variety of additional ingredients can be used.[1]
  • Beans on toast [2] – Today, baked beans are a staple convenience food in the UK, often eaten as part of the modern full English breakfast and particularly on toast (called simply 'beans on toast')
  • Bruschetta – an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.[3] Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.
  • Cheese on toast – a snack made by placing cheese on slices of bread and melting the cheese under a grill.[4] It is a simple meal, popular in the United Kingdom.
  • Chipped beef on toast – typically consists of a white sauce and rehydrated slivers of dried beef, served on toasted bread.[5] It was a common dish in U.S. army mess halls during World War II, at which time it was ascribed the nickname "shit on a shingle".[6]
  • Cinnamon toast- buttered bread, covered in a mix of cinnamon and sugar, and toasted in an oven.[7]
  • Creamed eggs on toast – consists of toast or American style biscuits covered in a gravy made from bechamel sauce and chopped hard-boiled eggs[8]
  • Crostino – an Italian appetizer consisting of small slices of grilled or toasted bread and toppings[9]
  • Egg in the basket – is an egg fried in a hole made in a slice of bread[10]
  • French toast – bread soaked in milk, then in beaten eggs and then fried
  • Garlic bread – consists of bread (usually a baguette or sour dough like a ciabatta), topped with garlic and olive oil or butter and may include additional herbs, like chives. It is then either grilled or broiled until toasted, or baked in a conventional or bread oven.
  • Kaya toast – a well-known snack in Singapore[11] and Malaysia,[12] it is toast topped with kaya (coconut jam), a topping of sugar, coconut milk and eggs,[13] pandan, and sometimes margarine or butter. Crackers are also sometimes used instead of toast.
  • Melba toast – a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté
  • Mince on toast – consists of cooked ground meat on a slice of toasted bread.[14]
  • Milk toast – a breakfast food consisting of toasted bread in warm milk, typically with sugar and butter.
  • Ogura toast – a popular Japanese toast variety that originated in Nagoya's café scene in the 1920s. Ogura jam and butter are spread on thick toast.
  • Pa amb tomàquet – a simple and typical recipe in Catalan cuisine consisting of bread, which may or may not be toasted, with tomato rubbed on it and seasoned with olive oil and salt.[15] Various additional toppings may be added, such as cheese, anchovies and ham.[16]
  • Shrimp toast – a Chinese dim sum dish made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying[17]
  • Soldiers – thin strips of toast; the strips that a slice is cut into are reminiscent of soldiers on parade. The toast is sliced in this manner so that it can be dipped into a soft boiled egg that has had the top of its shell removed.[18]
  • Toast Hawaii – an open sandwich consisting of a slice of toast with ham and cheese, and a maraschino cherry in the middle of a pineapple[19]
  • Toast sandwich – a sandwich made by putting a thin slice of toast between two thin slices of bread[20] with a layer of butter, and adding salt and pepper to taste
  • Toast Skagen – a Swedish starter and food dish consisting of two pieces of toasted bread, mayonnaise, and prawns[21]
  • Tongue toast – an historic traditional open sandwich prepared with sauteed beef tongue and scrambled eggs,[22] it was sometimes served on buttered toast with a poached egg instead of a scrambled one.[23]

See also
  • Crouton
  • Fried bread
  • Isaac Toast – a chain of toast restaurants based in South Korea, with over 700 retail stores in South Korea
  • Killiney Kopitiam – a Singapore-based chain of mass-market, traditional kopitiam styled service cafes selling toast products (notably kaya toast), soft-boiled eggs and coffee
  • List of bread dishes
  • Sop
  • Toast point
  • Toast rack
  • Toaster pastry
  • Tostada (toast) – a term used in some Hispanic American countries to name several different traditional local dishes which have in common that they are toasted or use a toasted ingredient as the main base of their preparation
  • Ya Kun Kaya Toast – a Singaporean chain of mass-market, retro-ambience cafes selling toast products (notably kaya toast), soft-boiled eggs and coffee

References
  1. Bump, Philip (May 6, 2016). "How the Internet became ridiculously obsessed with avocado toast". Washington Post. Retrieved March 3, 2017.
  2. Tanis, D. (2016). Heart of the Artichoke and Other Kitchen Journeys. Artisan. p. 16. ISBN 978-1-57965-733-8. Retrieved March 4, 2017.
  3. Books, Silverback (2006). Beyond Panini. Beyond Series. Silverback Books. p. 39. ISBN 978-1-59637-021-0.
  4. The Huffington Post UK (August 17, 2013). "Revealed: Scientific Formula For Perfect Cheese On Toast". The Huffington Post. Retrieved March 4, 2017.
  5. Anderson, P. (2011). Cook without a Book: Meatless Meals: Recipes and Techniques for Part-Time and Full-Time Vegetarians. Rodale. p. 53. ISBN 978-1-60961-319-8.
  6. Palmatier, R.A. (2000). Food: A Dictionary of Literal and Nonliteral Terms. ABC-Clio ebook. Greenwood Press. p. 65. ISBN 978-0-313-31436-0.
  7. Drummond, Ree (2010). The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. Harper Collins. ISBN 978-0-061-95982-0. 0HsBmhn6GZUC&dq. Retrieved June 25, 2017.
  8. Paré, J. (2004). The Egg Book. Company's Coming. Company's Coming Publishing. p. 33. ISBN 978-1-896891-80-4. Retrieved March 4, 2017.
  9. Braimbridge, S. (2006). Simply Italian. Murdoch Books Pty Limited. p. 18. ISBN 978-1-74045-971-6. Retrieved March 4, 2017.
  10. Comfort Food Cookbook: 230 Recipes for Bringing Classic Good Food to the Table. Voyageur Press. 2014. p. 17. ISBN 978-1-62788-240-8. Retrieved March 4, 2017.
  11. Planet, L. (2014). Food Lover's Guide to the World: Experience the Great Global Cuisines. Lonely Planet Food and Drink. Lonely Planet Publications. p. 236. ISBN 978-1-74360-581-3. Retrieved March 4, 2017.
  12. Duruz, J.; Khoo, G.C. (2014). Eating Together: Food, Space, and Identity in Malaysia and Singapore. Rowman & Littlefield Studies in Food and Gastronomy. Rowman & Littlefield Publishers. p. 46. ISBN 978-1-4422-2741-5. Retrieved March 4, 2017.
  13. Tobias, R.; Cina, C. (2013). Denver & Boulder Chef's Table: Extraordinary Recipes from the Colorado Front Range. Chef's Table. Lyons Press. p. 48. ISBN 978-1-4930-0137-8. Retrieved March 4, 2017.
  14. Roy, Ainge (12 July 2017). "US website calls mince on toast a 'British classic' – then New Zealand claims it". The Guardian. Retrieved 26 September 2018.
  15. Graves, T. (2008). Bread and Oil: Majorcan Culture's Last Stand. Grub Street Cookery. p. 95. ISBN 978-1-908117-72-4.
  16. Von Bremzen, A.; Goldman, S. (2005). The New Spanish Table. Workman Publishing Company, Incorporated. p. 165. ISBN 978-0-7611-3555-5.
  17. Foo, S.; Wallach, L.B. (2002). Susanna Foo Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook. Houghton Mifflin Company. p. 51. ISBN 978-0-618-25435-4.
  18. Gibbs, K. (2013). After Toast: Recipes for aspiring cooks. Allen & Unwin. p. 20. ISBN 978-1-74237-941-8. Retrieved March 4, 2017.
  19. "Rezept: Toast Hawaii - Das Kochquartett". Süddeutsche Zeitung Magazin (in German). March 4, 2017. Retrieved March 4, 2017.
  20. Lane, Megan (November 17, 2011). "The toast sandwich and other hyper-cheap meals". BBC News. Retrieved March 4, 2017.
  21. Goldstein, D. (2015). Fire and Ice: Classic Nordic Cooking. Ten Speed Press. pp. 16–17. ISBN 978-1-60774-610-2. Retrieved January 4, 2020.
  22. Murrey, T.J. (1895). The Murrey Collection of Cookery Books. Frederick A. Stokes Company. p. 31.
  23. Browne, P.; Andrewes, F.W. (1899). The Dictionary of Dainty Breakfasts. Cassell. p. 129.
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