A simple slice of toast smothered in butter is a beautiful thing, and one of the most satisfyingly simple snacks you can make. But if you want to take your toast game up a notch, there are plenty of easy ways to transform it into a hearty meal using all kinds of everyday cupboard staples. From posh baked beans and the best-ever cheese on toast to homemade hummus and even marshmallows, our terrific toast toppers are perfect for any time of day.
Click or scroll through our gallery as we reveal the tastiest ways to top your toast, counting down to our favourite idea of all.
Fried lettuce on toast? Don't knock it until you've tried it. Griddled wedges of little gem on crispy bread might sound a little unusual, but trust us and give this tasty Asian-inspired dish a go. First, fry some lettuce halves in a hot griddle pan with a little sesame oil, turning frequently, until the lettuce is golden and slightly wilted. Then, in a small bowl, whisk together equal amounts of peanut butter, vegetable oil, honey and fish sauce. Pop the lettuce on some toast and drizzle over the peanut butter dressing, then finish with chopped coriander.
This inventive toast topper idea uses shop-bought jarred pickled mushrooms as the main ingredient. This is a simple way of trying interesting wild mushrooms without the effort of foraging, cleaning and cooking them. Simply spread your toast with soft goats’ cheese or ricotta, drain the mushrooms and sit them on top. You can finish things off with fresh chives, grated Parmesan and toasted nuts, if you like.
Mushrooms and eggs on toast is a tasty combination that’s ideal for breakfast or brunch. Make a perfect scramble by whisking three eggs in a jug with a large pinch of salt and black pepper. Melt a knob of butter in a non-stick pan over a medium-low heat, then add the eggs and cook for a few minutes, stirring frequently, until just set. Serve the scrambled eggs on toast with fried garlicky mushrooms, a few rocket leaves, chopped flat leaf parsley and a sprinkling of black pepper.
For a simple yet satisfying lunch or brunch that packs a real flavour punch, look no further than this Tex-Mex–inspired cheese on toast idea. To make, mix together 3.5oz (100g) grated Cheddar, ½ small red onion, ½ finely chopped red chilli, a chopped tomato, a beaten egg and a handful of chopped coriander. Spread over two slices of toast, then place under a hot grill until the cheese is bubbling.
A poached or fried egg makes pretty much any toast topper even better – especially that modern breakfast classic, avocado toast. To take it up a notch, try spreading your toast with a spoonful of crème fraîche or ricotta before layering with sliced avocado and a poached or fried egg, then finishing with rocket leaves. Simple seasonings like seaweed flakes, pink peppercorns or chilli flakes are also great for adding pops of colour and flavour.
To make this zingy toast topper, mix together 3 tbsp cream cheese and a squeeze of lime juice, then spread the mixture over slices of wholegrain toast. Next, layer over avocado slices and pile high with smoked salmon or smoked trout. Season with sea salt and black pepper to taste and drizzle the avocado with olive oil. Serve with lime wedges to squeeze over.
If you're looking for a thriftier alternative to avocado toast, smashed peas make a fantastic swap. Place a couple of handfuls of defrosted peas in a food processor with fresh mint, a dash of olive oil and half a red chilli (if you like), and whizz into a chunky paste. Top your toast with the smashed peas and scatter with crumbled feta cheese, lemon zest, black pepper and sea salt flakes to serve.
Mackerel pâté makes for a lovely lunch or make-ahead starter and tastes even better when spread on hot toast. To make enough to serve four, remove the bones and skin from four smoked mackerel fillets and flake into pieces. Add a generous tablespoon of horseradish sauce, two tablespoons of crème fraiche or thick Greek yogurt, the juice and zest of half a lemon and plenty of black pepper. Beat together to combine, then serve on toast.
Make this classic French salad even simpler by swapping potatoes for toast. To create a tuna Niçoise-inspired topping, spread your toast with mayonnaise, then divide good-quality canned tuna between the slices. Top with sliced olives, chopped fresh tomatoes, cooked green beans, and avocado, if you like. Finish with quartered soft-boiled eggs, fresh herbs, and a scattering of capers and cracked black pepper.
Mushrooms sautéed in lots of butter and garlic are among the very tastiest of toast toppers. Start by adding a generous knob of butter to a sizzling frying pan, followed by a handful of sliced mushrooms and a finely chopped garlic clove. Cook for three to four minutes, until the mushrooms are soft and lightly caramelized, then season to taste with salt and pepper. Scatter with fresh thyme leaves or chopped parsley and spoon the mushroom mixture over your toast.
For a filling meal that comes together in minutes, fry a thinly sliced onion in a little butter for five to six minutes, until softened. Add six thickly sliced vine tomatoes and 2 tsp paprika to the pan and continue to cook gently for three to four minutes. Meanwhile, poach two eggs in simmering water for three to four minutes, or until done to your liking. Top two slices of toasted sourdough with the tomato and onion mixture, add a poached egg to each and serve sprinkled with fresh thyme.
Give classic baked beans on toast an extra twist of flavor by adding cheese and crispy bacon. Heat a drizzle of oil in a frying pan and add a chopped garlic clove, a chopped onion, two rashers of bacon (chopped into pieces), and a pinch each of paprika and ground cumin. Fry for five to six minutes, then add a small can of baked beans and season with pepper. Bring to the boil then serve on toast, with a sprinkling of grated Parmesan and chopped parsley.
This traditional Swedish dish feels rather sophisticated, but is actually really easy to put together, making it perfect for a treat lunch or for serving as a dinner party starter. To serve two, combine 7oz (200g) cooked, peeled small shrimp in a bowl with ½ finely chopped red onion, 2 tbsp mayonnaise, 1 tbsp sour cream and a good squeeze of lemon juice. Season with white pepper and leave for five minutes, then stir in ½ tbsp finely chopped dill. Pile the mix onto toasted rye bread and serve topped with extra dill sprigs and lemon slices.
Satisfy your sweet tooth with this s’mores-inspired toast topper. Spread some toast with butter and strawberry jam, then top with a couple of large marshmallows. Grill until the marshmallows go nicely gooey and start to caramelise on top. Cut into squares and serve. You can also swap the jam for chocolate spread and add a scoop of vanilla ice cream on top to make it a proper dessert.
It's not only baked beans that belong on toast – why not liven up your lunch with juicy and creamy butter beans instead? To make this hearty topping, sauté a drained can of butter beans in chopped garlic and olive oil, then add fresh thyme and a squeeze of lemon, as well as some lemon zest. Cook gently for five to six minutes. Spoon the beans onto your toast and sprinkle with grated pecorino or Parmesan and a generous dusting of black pepper.
Strawberries and chocolate on toast is a combination that pretty much everyone will love. Make a silky and smooth chocolate ganache by warming 7fl oz (around 200ml) double cream in a pan set over a low heat. Break 7oz (200g) milk chocolate into pieces and place in a heatproof bowl. Pour over the hot cream and stir continuously until the chocolate has melted and the sauce is smooth. Spread over toast and top with sliced fresh strawberries.
The ultimate healthy treat, hummus on toast is tasty and versatile, with so many different garnish options. To make hummus, add a standard can of chickpeas (usually around 9oz/250g when drained), 1 tbsp of tahini, a good glug of olive oil, a pinch of salt and a squeeze of lemon juice to a blender, and whizz until smooth. Spread the hummus thickly over a piece of toast and drizzle with olive or chilli oil. You could then top your toast with a handful of whole tinned chickpeas, toasted seeds, lemon zest, fresh herbs, paprika, ras el hanout, pink peppercorns or grilled halloumi – the possibilities are endless.
Many of the ‘little plates’ you find in Spain are simply gorgeous versions of things on toast, so why not make an assortment of toast tapas for lunch or a party? Top your toast with soft goats’ cheese or mashed avocado, then add chopped tomatoes, sliced radish, ribboned cucumber (use a vegetable peeler to do this), cooked prawns with a sweet chilli sauce dressing or smoked salmon and sliced avocado. Garnish with pink peppercorns and fresh herbs, if you like.
Give cheese on toast a herby kick by adding some homemade pesto. In a blender, whizz up a handful each of fresh basil leaves, pine nuts, Parmesan cheese, a glug of olive oil and a quarter of a peeled garlic clove. Blend until smooth and drizzle or spread over grilled cheese on toast. You can swap the basil for rocket leaves for a punchier pesto flavour, or add a layer of melted mozzarella on top of the pesto, in place of the grilled cheese.
This colourful little beetroot recipe will certainly brighten up your lunchtime. Place a couple of pieces of pre-cooked beetroot in a blender with 3 tbsp cream cheese and season with salt and pepper. Whizz the ingredients up until very smooth, then spread the mixture on toast. Serve topped with a sliced boiled egg, avocado, mixed seeds and pea shoots, or rocket.
The ultimate quick-fix dinner, pizza toast can transform a humble piece of bread into a proper feast. Spread 2 tbsp passata onto a thick piece of toast and top with slices of soft mozzarella. You can then add any toppings you fancy – think sliced salami, cherry tomatoes, basil, ham, pineapple or chopped artichoke hearts. Pop under the grill or in the oven until the cheese bubbles.
This classic North African and Middle Eastern breakfast dish is just made for spooning onto crispy sourdough toast. To make shakshuka, heat a glug of olive oil in a large frying pan and add a chopped garlic clove, a diced onion and a sliced red pepper, plus a pinch each of paprika and cumin. Sauté for five minutes. Stir in a standard can of chopped tomatoes, then crack in two eggs and cover with a lid. Cook for another five minutes, then scoop the eggs and tomato sauce onto toast and finish with chopped coriander.
Adding a few extra ingredients to simple cheese on toast transforms it into a hearty Welsh rarebit, a quick and simple dish that’s a meal in itself. To make it, whisk together a large handful of grated Cheddar cheese with an egg, 1 tsp English mustard, a dash of Worcestershire sauce and a little black pepper. Spread the mix over your toast and grill until bubbling, golden and nicely puffed up. If you’re really hungry, put a few slices of crispy bacon and a fried egg on top.
One of the best sweet pairings around, chocolate spread and peanut butter blend perfectly to make a speedy Snickers bar–inspired treat. Butter your toast, then layer with chocolate spread, peanut butter and sliced bananas. Sprinkle the fruit with grated milk chocolate and scatter over fresh raspberries and sliced almonds to serve.
This toast topper idea is one of those handy nibbles that could be savoury or sweet, depending on what you fancy. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Place 9oz (255g) halved and stoned cherries on a baking tray and sprinkle with 1 tbsp sugar and a scattering of oregano and mint leaves. Roast for approximately 15 minutes, until the cherries are softened, then serve on top of toast spread with cream cheese. To make it extra savoury, you could swap the cream cheese for ricotta or soft goats’ cheese.
This elegant ensemble is bound to impress. To make it, brush a piece of toast with olive oil then roughly spread it with some fridge-cold, soft goats’ cheese. Top with sliced pear, then drizzle over some runny honey and scatter with crumbled walnuts and fresh thyme sprigs. You could also try swapping out the honey for chilli jam or the walnuts for pecans.
This simple dish is a real celebration of summer. To make it, crispy toast is generously spread with mascarpone cheese and topped with sliced peach – either fresh or tinned will work. Drizzle the topped toast with honey and sprinkle over fresh thyme leaves or any other fresh herb you fancy.
Take tomatoes on toast up a notch by adding some thinly sliced Parma Ham to the mix. Drizzle the toast with olive oil and top with chopped tomatoes that have been dressed in lemon juice and zest. Season the tomatoes with pepper, then add a layer of Parma ham. Sprinkle with chopped fresh rosemary or torn basil leaves for delicious tapas toast that's ready in minutes.
A classic, open-faced tuna melt is as simple and thrifty as it is delicious. To serve one, drain around 3oz (80g) tinned tuna and tip into a bowl. Add a finely chopped spring onion, 1 heaped tsp diced red onion and a generous handful of grated Cheddar and mix well. Stir in 1 tbsp mayonnaise and a squeeze of lemon juice, then spread over a thick slice of wholemeal toast. Top with an extra scattering of Cheddar and place under a hot grill until the cheese has melted.
Rich and indulgent, French toast is a breakfast classic loved all over the world. To make it, whisk an egg in a large bowl and add the same amount of milk, then sprinkle in 1 tsp cinnamon and 1 tbsp sugar. Add two bread slices to the bowl and let it soak up the mixture for a few minutes. Melt some butter in a pan and fry the bread on both sides, until crisp and golden. Serve dusted with icing sugar alongside raspberries and blueberries, plus a dollop of cream.
Another recipe that could be sweet or savoury, depending on how you serve it, this topping really showcases the fresh and juicy flavour of apricots. To make it, simply place halved apricots (you can use tinned or fresh for this) under a hot grill for about 10 minutes. Spread the toast with thick Greek yogurt and top with the apricots and some honey. To go sweet, drizzle with melted white chocolate, or for something more savoury, sprinkle with fresh dill, sliced red chilli and cracked black peppercorns.
Luxurious and sweet, blueberry compote is a real treat on toast. Place 12oz (340g) blueberries in a saucepan, add a couple of spoonfuls of sugar and add just enough water to cover. Bring to the boil, then add 1 tsp of cornflour mixed with 1 tsp cold water to the pan. Simmer on a low heat for five to 10 minutes or until thick and glossy. Top your toast with the blueberry compote and dust with icing sugar to serve.
A super-simple Spanish tapas dish, pan con tomate is one of the easiest and most delicious ways to elevate your toast. To make it, toast some bread and drizzle it with extra virgin olive oil, then take a halved garlic clove and rub the toast with the cut side. Roughly grate a large ripe tomato into a bowl, season with sea salt flakes and black pepper, then spoon the mixture onto the toast. Garnish with basil leaves and serve.
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Last updated by Emily Shardlow-Price.