Toast Toppings
Tomato on Toast – 191 cals
- 1 tomato
- 2 tsp butter or olive oil spread
- 2 pieces Vogels Very Thin
- handful spinach
Peanut Butter & Banana on toast – 266 cals
- 2 pieces Vogels Very Thin
- 1 Tbsp peanut butter
- 1/2 banana
Eggs & Avo on Toast – 399 cals
- 2 eggs
- 1/4 avocado
- 2 pieces Vogels Very Thin
- 1 tsp butter or olive oil spread
- 1 handful spinach
Avo on Toast – 255 cals
- 1/4 avocado
- 2 pieces Vogels Very Thin
- 1 tsp butter or olive oil spread
Eggs & Cherry Tomatoes on Toast – 323 cals
- 2 pieces Vogels Very Thin
- 1 tsp butter or olive oil spread
- 2 eggs, scrambled with ½ tsp butter or oil
- 50g spinach, sautéed
- 4-5 cherry tomatoes
Eggs on Toast – 291 cals
- 2 eggs, poached or boiled
- 2 pieces Vogels Very Thin
- 1 tsp butter or olive oil spread
- Handful spinach
Feta, Tomato & Pesto on Toast – 228 cals
- 2 pieces Vogels Very Thin
- 2 tsp basil pesto
- 1 tomato, sliced
- 1 Tbsp feta cheese
- Basil, optional
Almond Butter & Banana on Toast – 322 cals
- 2 pieces Vogels Very Thin
- 2 Tbsp almond butter (or your favourite nut butter)
- 1/2 banana, thinly sliced
- Pinch of cinnamon, optional
Sliced Pear & Ricotta on Toast – 230 cals
- 2 pieces Vogels Very Thin
- 2 Tbsp ricotta
- 1/2 pear, thinly sliced (or apple, fresh fig or tamarillo)
- 1 tsp honey, optional
Smoked Salmon & Radish – 323 cals
- 2 pieces Vogels Very Thin
- 2 tsp lite cream cheese
- 50g smoked salmon
- 1 radish, very thinly sliced
- 2 pinches of mesclun, to top
Niçoise Open Sandwich – 425 cals
- 2 pieces Vogels Very Thin
- 1 x 90g can tuna in spring water, drained
- 1/2 tsp whole grain mustard
- 2 tsp aioli (refined sugar free)
- 1 Tbsp diced red onion
- 1 soft-boiled egg
- 1 radish, thinly sliced
- 1 tomato, diced
- 1-2 handfuls mesclun
Soft boil egg. In a small bowl mix together tuna, mustard, aioli and onion. Top toasted Vogels with tuna mix, radish, tomato, egg & mesclun.