Breakfast toasties recipe

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Breakfast toasties are a tasty and filling way to start the day. Toast is made even better when topped with gooey melted mozzarella wrapped in parma ham

  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories363 Kcal18%
Fat16 g23%
Saturated Fat6 g30%

Breakfast toasties are a tasty and filling way to start the day. We may think of plain toast as a breakfast staple, but it is made even better when topped with gooey melted mozzarella, wrapped in Parma ham and accompanied by fresh asparagus and tomatoes. We’ve used sourdough bread for our breakfast toasties, which has a satisfying crunch and slight chew when toasted, but you can use any slices of your favourite bread. Our breakfast toasties recipe turns your standard morning toast into something much more gourmet and packed with flavour. The combination of Parma ham and mozzarella is a classic, but not something you’d often think of for breakfast. Try something new tomorrow morning and start your say with a breakfast toastie.

Ingredients

  • 2 balls mozzarella, quartered
  • 1tbsp chopped thyme leaves
  • 8 slices Parma ham
  • 2tbsp sunflower oil
  • 350g asparagus, trimmed
  • 4 small bunches of cherry tomatoes on the vine
  • 4 thick slices sourdough bread
  • 1 garlic clove, halved
  • Extra virgin olive oil and balsamic vinegar, to drizzle

WEIGHT CONVERTER

to

Method

  1. Pat the mozzarella dry on kitchen paper. Sprinkle thyme on a plate and season. Roll mozzarella lightly in the thyme, then wrap a piece of ham around each to form a parcel.
  2. Heat 1tbsp oil in a frying pan, add the parcels and cook for 2 mins on each side. Toss the asparagus in the remaining oil and season well. Heat a grill pan to hot and cook the asparagus for 5 mins, turning until charred, adding the tomatoes after a few mins.
  3. Grill the bread until golden, then rub each slice with garlic. Top with the asparagus, tomatoes and mozzarella parcels. Drizzle with a little olive oil and vinegar.