Bliss on Toast is the latest cookbook from Dame Prue Leith. The idea for the cookbook came during lockdown. Locked down with just her husband John, Prue found herself with a lot more leftovers and “being far too Scottish” to throw anything out she found herself repurposing those leftovers. A chicken casserole would be popped on toast with some salsa. Beans would be spiced and added to a simple white sandwich bread with tomatoes and herbs. Brioche would be turned into Bostock – French toast’s fancier cousin. ‘Everything that tastes good on a plate, tastes even better on toast’, Prue says.
John, being the model Instagram husband insisted each dish be photographed for the gram, ‘they look really good’, he said. So, she did. But being a natural trades woman, she decided she could sell them. So, she did – to a magazine who published her toast “recipes” every month as ‘Bliss on Toast’, a simple Sunday dinner idea. There was no method or quantities just an iPhone picture with a caption. Eventually she approached her publisher with the idea of a small and simple cookbook the size of a piece of toast. Her original idea was shot down (no money in it) in favor of what became Bliss on Toast – a cookbook with 75 simple recipes all featuring toast.
In an interview with Prue, she told me that she’s never thought of this cookbook as a bunch of recipes you have to follow, ‘You can substitute anything for anything’. Rather you can use them to inspire you with new ways to zhouzh up a piece of toast and leftovers. Or if you prefer as a recipe book – following each recipe to the letter. From toast with veggies to toasts with meats, toasts with cheese, to toast with fruit and everything in between there’s bound to be a piece of toast that’s bliss to you.
I’m sharing the recipe for the tender stem broccoli & poached egg with romesco on sourdough which is the perfect weekend breakfast idea. You’ll likely have extra romesco sauce which is just as well, as that is truly bliss, save it to spread on more toast or add to pasta.
Tenderstem Broccoli, Egg & Romesco Sourdough Toast
- 2 slices sourdough bread
- butter for frying
- 150 grams tenderstem brocolli
- 2 large eggs
- ½ jar roasted red peppers drained
- 3 sun-dried tomatoes
- 2 tablespoon flaked almonds toasted
- 1 large garlic clove crushed
- 50 ml olive oil
- salt and freshly ground black pepper
- Blitz together all the romesco sauce ingredients and season with salt and pepper.
- Fry the bread in a little butter to brown it on both sides. Put the fried bread on hot plates.
- Lay the broccoli in the frying pan with a little more butter and fry over a medium heat, turning over when one side is brown, to brown the other.
- Poach the eggs: heat a pan of water to simmering point. Use the handle of a wooden spoon to swirl it into a whirlpool. Gently crack an egg into the centre. With luck, the white will swirl around the yolk. After 3 minutes, use a slotted spoon to lift the egg onto a clean tea towel where it can be covered while you poach the second.
- Warm the romesco sauce in a microwave, then spread it on the fried bread. Divide the broccoli between slices, then put a poached egg on top of each and sprinkle with pepper.
Recipe is reprinted with permission from the publisher. Images are by Nutreats Food Photography Studio.