Brunch
Lunch

Golden Custard Toast

Golden Custard Toast
Serves
2
Prep in
10 minutes
Cooks in
10 minutes

Fully embracing the custard toast trend, this deliciously golden version gets its sunshine hue from turmeric. Long-heralded for its anti-inflammatory benefits (including decreasing pain, improving muscle recovery & keeping our brains sharp), it also has a direct impact on hormone balance too.

Once our hormones have done their job, they are detoxified through the liver & turmeric improves the efficacy of this process. In cases of PMS, menstrual cramps, menopausal hot flushes & anxiety, therapeutic levels of turmeric (1-2cm fresh root or 1/2-1 tablespoon organic dried per day) are shown to limit, if not solve, these issues.

As a potent antioxidant, turmeric may also prevent damage to our livers long term by scavenging free radicals, which may lead to longevity, a youthful visage & a well maintained musculoskeletal system.

So all-in-all turmeric is pretty fabulous and this custard toast is simply divine!

Key Facts

  • Delicious & Nutritious
  • Super Speedy
  • Family Friendly
  • High Protein, High Fibre

Ingredients

  • 2 thick slices sourdough (I used the bold buckwheat from The Gluten Free Bakery).
  • 2 big handfuls of cavalo nero
  • 3 spring onions
  • 1 heaped teaspoon rose harissa (I like Belazu)
  • Juice of 1 lemon
  • 1/3 cup chopped parsley
  • 5 chopped cherry tomatoes
  • 1 tablespoon finely chopped onion

For the custard

  • 2 eggs
  • 3/4 cup yoghurt of choice
  • 1 teaspoon turmeric
  • Pinch of salt & plenty of black pepper

Preparation

01

Preheat your oven to 200ºC.

02

Whisk your custard ingredients together & soak your bread in it for 3-4 minutes; turn the slices over a few times in it.

03

Mix together the harissa, lemon juice, parsley, cherry tomatoes & onion to make a salsa & let them infuse.

04

Shred your greens & slice your spring onions.

05

Add your soaked bread to a hot dry frying on to seal on each side, then transfer to the oven for 5 minutes.

06

While that is cooking through, add your greens & spring onions to the hot pan with a splash of water to quickly wilt down.

07

Serve your slices adorned with your vegetables & sauce!

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables