These stacks in one form or another are our go to weekend breakfast. Mike and I only have one full day home together per week. It isn’t enough and we are both hoping to change that soon. But in the meantime we try to make the most of our day. Starting with a delicious breakfast.
Jump to RecipeUsually through the work week our breakfasts are ultra simple. Mike has cinnamon toast and I usually have cereal, or toast with an egg. Don’t get me wrong, sometimes I switch this up a bit but mostly that’s how it goes.
So Sunday mornings are special. We sit for a good hour or so slowly eating, chatting, waking up and drinking tea. They’re the perfect mornings in my week. These mornings and these breakfasts have become so special that I was actually a bit reluctant to write a post about them. To me, they didn’t seem fancy or interesting enough to be website worthy meal items.
But I’ve now fed them to a few other people, when we have guests and the requests convinced me.
Well what exactly do you mean by Breakfast Stacks, Eliza?
That wording actually started a long time ago when I was living in Glasgow. I would have friends stay over after nights out, and in the morning I would make “Things On Toast.” Literally, anything that I had in the fridge, melted under cheese on a piece of toast.
After moving back to Canada Things on Toast somehow morphed into Toast Stacks. This happened through enough people eating them and altering the name. Thinking it was silly to stack their toasts precariously high with food. Worked for me!
And so there we are. Breakfast Stacks. The four combinations I’ve included in this post are our favourites. But this is still something that we will alter regularly based on the fridge contents. The staples included in every one are sourdough bread, and an egg. After that everything is fair game.
First up, Mikes Favourite Stack
This one is a classic that is hard to dislike. Mike loves really old cheddar, and that always goes super well with rich bacon and some really hot, hot sauce.
Bacon & Old Cheddar Stack
Ingredients
- 1 Thick slice of Sourdough Bread
- 2 slices Thick cut Bacon
- 4 large Slices of Good quality aged Cheddar Go for a good 3-5 years aged. You want enough to cover your bread.
- 1 Free Range Egg
- 2 tbsp Hot sauce Try to find one that has some flavour and isn’t just heat.
Instructions
- Heat up your broiler in your oven and line a baking sheet with parchement.
- Heat a heavy skillet over medium low heat on the stove.
- Once your pan is hot, add your bacon slices and fry to your preferred doneness. While you are cooking your bacon lightly toast your bread. This will give it a bit of strength so it doesn’t get mushy. Top it with your cheese and broil until the cheese is bubbling and turning golden.
Set bacon aside on paper towel to drain. Remove all but 1 tbsp of bacon fat from your pan. Turn the heat down to low. - Gently fry your egg, however you like it best. At our house that’s over easy.
- Top your melted cheese toast with your bacon and then your egg. Drizzle on your favourite hot sauce, and Enjoy!
Next, My Favourite
I’m kind of a mushroom fiend. There was a couple of months in college where I think I ate mushrooms at every meal. A big mound on a fried piece of bread is my dream food.
Fried Mushroom Stack
Ingredients
- 1 thick Slice of Sourdough Bread
- 2 tbsps Olive Oil Divided
- 2 tbsps Butter
- 2 cups Cremini Mushrooms sliced
- 1 clove Garlic finely sliced
- 2 tsp Thyme leaves
- 1/2 Avocado Sliced
- 1 Free Range Egg
- 2 tbsp Feta Cheese crumbled
Instructions
- Heat the butter and 1 tbsp olive oil in a heavy skillet over medium low heat.
- Add the mushrooms, garlic, and thyme and gently fry until the mushrooms have released their water and have become slightly browned. Stir often.
- While the mushrooms are cooking, prepare a pot to poach your egg. For one egg a small pot will work. Fill it with water and a glug of white vinegar. The vinegar will help your egg to hold its shape when it hits the water.Heat the water until it is just on the edge of simmering, but not quite starting to bubble yet.
- When the mushrooms are done, set them aside but keep them warm.Add the other tbsp of oil to your skillet and fry your bread one side at a time, until both sides are golden.
- While you’re frying your bread, poach your egg. Gently stir your nearly simmering water so that it’s swirling. Crack your egg into a measuring cup. Pour the egg from the cup into the center of the swirl very gently. You might see some foam rise to the surface of the water, that’s okay, you can just discard it. Allow your egg to cook for a few minutes, until the white is fully cooked but the yolk is still squishy feeling when you poke it.
- Remove the egg to paper towel with a slotted spoon to drain slightly.
- Spread your slices of avocado onto your bread, then top with the big pile of mushrooms. Lay your poached egg across the top and sprinkle with the feta cheese.
Third, the Hummus lover
My mom is the hummus lover in my life. She is also a huge fan of deli meats. When she visits I keep both on hand for a mom friendly stack. The tomato chutney I use here can also be subbed with salsa.
Hummus & Turkey Stack
Ingredients
- 1 Thick Slice, Sourdough Bread
- 2 tbsp Olive oil Divided
- 1 Free Range Egg
- 2 tbsp Hummus
- 4 slices Good Quality Deli Turkey Leftover roast turkey is also excellent here
- 1 tbsp Tomato Chutney or Substitute with Salsa
Instructions
- Heat 1 tbsp of olive oil in a heavy skillet over medium low heat
- Gently fry the sourdough on both sides until golden brown. Remove to a plate and top with hummus and deli turkey.
- Heat the second tbsp of oil in your skillet. Fry your egg to your preferred doneness.
- Transfer your egg to your stack and top with a good drizzle of tomato chutney.
Finally, a Summery Stack
Like most people when I started gardening, I was growing tomatoes. And the addiction definitely held on. Tomato sandwiches are just such a simple comfort food, and if it’s mid summer and your tomatoes are perfectly ripe then this is the Stack for you.
Tomato Pesto Stack
Ingredients
- 1 Thick slice of Sourdough Bread
- 2 tbsp Olive Oil Divided
- 1 Free Range Egg
- 2 oz Soft Goats Cheese
- 1/2 large Ripe Tomato Sliced
- 1 Green Onion Sliced
- 2 tbsp Pesto
Instructions
- Heat 1 tbsp olive oil in heavy skillet over medium low heat. Gently fry your bread on both sides until golden. Remove to a plate.
- Heat the remaining oil in the skillet. Fry your egg to your preferred doneness.
- While your egg is cooking, spread the goat cheese onto your bread. Lay your sliced tomato on top.
- Place your fried egg onto the tomato. Drizzle with the pesto and sprinkle with the sliced green onions.
If you enjoy these recipes or have any other combos you love, let me know! I love hearing what you guys think of each recipe! <3
LizaLeigh
