This Yogurt Toast Always Brings a Smile
So—yogurt toast, huh? Not exactly the breakfast my gran grew up with, but you know what? I whipped this up last summer when we had pals crash after a late-night card game (bad idea for sleep, great idea for bonding), and now it’s my husband's "serious breakfast," which basically means he’ll eat it any time of day. Oh, and once I burned the toast, but, honestly, a little char adds character!
Truthfully, this tickles me because it feels so fancy, but it’s dead simple. The kind of thing you dream about when you’re stuck in one of those bland hotel buffets where the eggs taste like cardboard, you know? Anyway, on second thought, maybe don’t take my word for it—try it for yourself.
Why You'll Love This (I mean, I can’t stop making it...)
I make this when I want breakfast to feel a little special, like those rare mornings when I actually get out of bed before the toddler does. My family goes a bit wild for it because, well, it’s got that sweet/savoury magic (I’ve seen fights over the last almond, not proud), and it’s pretty on the plate. I used to think it sounded strange—yogurt on toast?—but after the first bite, I was all in. Sometimes the yogurt slides off if I’m not paying attention; it’s not the end of the world, just scoop it up and carry on.
Ingredients (and my random substitutions)
- 2 slices of thick bread (brioche is dreamy, but sourdough or whole wheat totally works; one time I used stale baguette—wouldn't really recommend unless you’re desperate)
- ½ cup Greek yogurt (or regular yogurt if that's what's in the fridge, my grandmother always insisted on Fage but really—any brand is fine)
- 2 tablespoons honey (maple syrup works in a pinch, and agave makes it a bit lighter)
- A small handful of sliced almonds (I've used chopped walnuts when I ran out, and that was...interesting)
- Zest of half a lemon (if you’re feeling like a lemony mood, totally optional)
- Pinch of cinnamon or cardamom (depends on how fancy you feel, or just use nothing—it’s fine)
- Butter or a bit of olive oil, for toasting (I skip this when I’m lazy)
How I Throw It Together (Relax, It’s Simple)
- Toast your bread. Pop it in a toaster or, if you’re me and your toaster’s on the blink, just chuck it in a hot skillet with a bit of butter. Watch it, though—I start daydreaming and almost always forget. It should be golden and pretty crisp.
- Spread the Greek yogurt thickly on the toast—as much or as little as you like. Don't worry if it looks a little odd at this point, it smooths out once you add the toppings. This is usually where I sneak a spoonful, just for "quality control."
- Drizzle the honey generously over the top. If some lands on the plate, all the better—you can swipe it up later.
- Scatter the sliced almonds. Don’t fuss about making it look perfect—nobody notices once they dig in.
- Add a tiny pinch of cinnamon or cardamom to fancy it up. Some days I forget and it’s still delicious.
- If you have lemon zest, sprinkle it over everything. Trust me, this bit is oddly satisfying.
- Eat straight away, before anyone else in the house sniffs it out. (No guarantees.)
Some Notes I’ve Picked Up Along the Way
- Brioche really is the best if you want soft, cake-like toast, but don’t stress—regular bread works fine; I actually like it a bit rustic.
- One time I tried low-fat yogurt, and...eh. Full-fat gives that creamy richness, but if you’re watching the calories, go for it (though don’t say I didn’t warn you).
- Layers matter less than you think; sometimes I just dollop everything and munch.
Variations (Not All Winners, But Worth a Shot)
- Add a sprinkle of chia or hemp seeds. Tastes earthy—good if you’re in that mood, but a bit gritty for me most days.
- Blueberries, strawberries, or really any berry you’ve got lying around. Once I tried diced apples—honestly, not my favorite, but maybe that’s just me?
- If you’re feeling wild, a teeny drizzle of melted chocolate (not traditional, but who am I to judge?)
Your Basic Kit (But Don’t Panic If You’re Missing Something)
- Toaster, or just a hot pan. Actually, I’ve been known to hold bread over the gas flame with tongs. Don’t tell my mum.
- Small spoon for drizzling honey. Fork works if the spoon’s in the dishwasher (which in my house is always the case).
How to Store (If You Somehow Have Leftovers)
Technically, you can keep leftover yogurt toast in the fridge for a day, wrapped up—just don’t expect the toast to stay crisp. But, honestly, in my house it never lasts more than a day, so who am I kidding?
How We Serve It (And the Little Extras I Love)
We eat this for a lazy breakfast-in-bed (rare but glorious) or as a midnight snack when my sweet tooth barges in. Sometimes, I pop a little mint leaf on top for no reason other than it looks posh. My kid eats it cut in triangles—always triangles, never squares, which is apparently a crime, who knew.
Real-World "Pro Tips" That I Learned the Hard Way
- Don’t use runny yogurt—it’ll slide right off the toast and make a mess of your plate. I tried once thinking I’d save time, regretted it instantly and had to mop up the trail.
- Let the toast cool just a bit before piling on the yogurt. Otherwise, it melts and gets a bit too slippy (though some people like that—it’s a vibe).
- And, for Pete’s sake, don’t skip the almonds unless you absolutely must—they’re the best bit.
FAQ—Because People Actually Ask Me!
- Can I use non-dairy yogurt? Oh definitely—I’ve made it with coconut yogurt (so tasty, just a little extra tropical). Almond yogurt is fine too, though it’s pricier round these parts.
- What kind of bread is best? Honestly? Whatever you’ve got. Brioche is lush, sourdough’s hearty. Just avoid those super flimsy white loaves or you’ll end up with yogurt toast soup, basically.
- Is this sweet enough for dessert? I think it’s breakfast-y, but add extra honey and maybe a dusting of powdered sugar and you’re in pudding territory. I saw someone on Bon Appétit do it fancier—but keeping it simple is my cup of tea.
- Why does my yogurt slide off? Thick yogurt is your pal, and don’t put it on piping hot toast. Give it a minute to cool (I usually forget and then remember halfway through splattering it everywhere).
- Could I use another nut? Sure! Pistachios add nice crunch—hazelnuts, if that’s your preference. Or just skip altogether, but you’ll miss that satisfying bite.
- Do I have to use honey? No way—agave, maple, or even a little jam works. Someone once told me about honey alternatives for breakfast. Worth a peek if you’re feeling adventurous.
On a completely unrelated note—does anyone else always end up with sticky hands no matter how carefully they drizzle honey? Maybe that’s just my superpower.
Ingredients
- 2 slices of thick bread (such as brioche or sourdough)
- ½ cup Greek yogurt
- 2 tablespoons honey, plus more for drizzling
- ¼ cup sliced almonds
- 1 large egg
- ½ teaspoon vanilla extract
- 1 pinch ground cinnamon
- Butter or oil for greasing
Instructions
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1Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
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2In a small bowl, whisk together the Greek yogurt, egg, honey, vanilla extract, and cinnamon until smooth.
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3Place the bread slices on the prepared baking sheet. Gently press down the center of each slice to create a shallow well.
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4Spoon the yogurt mixture onto each slice, spreading it evenly in the center wells.
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5Sprinkle the sliced almonds generously over the yogurt mixture.
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6Bake for 10 minutes, or until the toast is golden and the yogurt filling is set. Remove from oven, drizzle with extra honey, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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