Of all the quick breakfasts, topped rye bread is the fastest to make.
Of all the quick breakfasts, these are the fastest to make. Rye bread freezes well and toasts directly from frozen. It is wheat-free and often yeast-free. Most importantly, the modern rye breads no longer taste of Ukrainian footwear. They are soft and sweet and remarkably delicious.
What follows are ideas rather than recipes—we hope they will spark you into making some rye creations of your own. For more healthy breakfast ideas, read the original article, Quick and Easy Breakfast Ideas.
New York Breakfast: The classic rye breakfast. Toast the rye. Smear on cream cheese. Top with smoked salmon, cucumber rings, chopped tomatoes and finely sliced red onion. Squeeze over lemon juice and sprinkle with chopped chives.
The Continental: Like the New York breakfast, but substitute a good ham for the smoked salmon.
Honey & Banana Slices: Spread the honey on the rye and arrange the banana slices geometrically, just because it looks pretty.
Peanut Butter & White Grapes: This is the healthy version of peanut butter and jelly. Slice grapes in half and plunk them loosely on the peanut butter or arrange them in rows for a classic ’70s look.
The Fruit & Nut: Any other combination of fruit and peanut butter. Fine slices of apple are particularly good.
The Full English: Sliced tomatoes (on the bottom), scrambled egg and a slice of thin, crispy bacon.
The Veggie English: Sliced tomatoes, topped with mushrooms that have been quick-fried in superhot oil.
The Wimbledon: Strawberries and banana tossed in a little thick yogurt, with a touch of honey drizzled on top.
Hot Berries: Heat honey, ground cinnamon and berries in a pan until the berries begin to soften. Pop on to the rye and top with a dollop of yogurt.
The Cream Cheese & Black Currant Jam: Think yogurt and jam, but on an open sandwich.
Reichstag: Whole-grain mustard on the bottom, then sliced tomatoes, ham and finely sliced dill pickles. For extremists only.
Excerpted with permission from Leon: Naturally Fast Food by Henry Dimbleby and John Vincent, Conran Octopus 2012
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