Golden Custard Toast

Golden Custard Toast
  • Serves 2
  • Prep in 10 minutes
  • Cook 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

  1. 01

    Preheat your oven to 200C.

  2. 02

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

  3. 03

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

  4. 04

    Shred your greens & slice your spring onions.

  5. 05

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

  6. 06

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

  7. 07

    Serve your slices adorned with your vegetables & sauce!

About Me

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

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