Two New Breakfast Ideas That Will Change How You Fuel

Toast & Topper: a meal served atop toasted bread or a creative substitute

The number-one new idea for your toaster is a big slice of sweet potato. But if you can top a slab of that veggie with tasty toppings, why not a flattened red pepper, a whole portobello, a slice of eggplant or a cauliflower steak?

Idea #1: Cauliflower with arugula and a poached egg
Idea #2: Sweet potato with goat cheese and herbs

Start With Your ‘Toast’

Prepare your “toast” with a toaster or oven. We baked ours in a 450-degree oven and the cauliflower took about 10 minutes and the sweet potato about 20. For the cauliflower, we topped with a small bed of arugula and a poached egg (directions below). For the sweet potato, we added goat cheese and sprinkled with chervil. Just about any toast will be better with a drizzle of olive oil, salt and pepper—and serve with a fork and knife.

Make Your Poached Egg

Fill a medium saucepan with six inches of water and bring to a low boil. Add 1/2 cup white vinegar and reduce heat just enough to stop boiling. Carefully crack egg into a small ramekin without breaking the yolk. Swirl the water with the handle of a wooden spoon to form a vortex. Carefully pour the egg into the vortex and cook until the whites are formed, about 5 minutes. Remove the poached egg with a slotted spoon and place on a paper towel–lined plate to remove excess water. You can make these ahead of time and reheat in simmering water.