Savory Toast Toppings

This is the savory half of my Toast Toppings posts (see Sweet version here). Because sometimes you can’t live on sugar alone.

These were definitely more work than the sweet toppings as I had to boil the eggs and make the hummus and roast the beets prior.

I then realized I didn’t know how to boil eggs perfectly, which is kind of a problem for photography. I had to go through three sets of hard boiled eggs to get the right one (the second set was acceptable, but then I left them in the back of the fridge overnight and they completely froze! Frozen eggs have a terrible texture)

These toppings (hummus, cheese, boiled eggs) remind of the Sunday brunch which my church hosts. Sadly I haven’t been able to go to church in a while (or eat brunch) since I don’t have a single Friday, Sat, or Sunday off this whole month.

I’ve been juggling the long ICU hours, reading (not) for my In-Training Exam which I took today (another 8 hours test under my belt, yay!), and trying to work on my never ending research projects.

But fortunately my Step Down Unit/Medical ICU month is drawing to a close. These past few weeks have have been hard, but I’ve learned a ton. 
I’ve sadly come to realize I need to have the longer / harder inpatient rotations to cement the medical knowledge and the standardized tests (annoying as they are) to get me to study. Otherwise, without the pressure, I’ll just be lazy.
I’ve continued my sad pattern of eating random snacks and not exercising this month. B has also been on call all these weekends so we went almost a month without seeing each other – the longest gap since we got married :/ Can’t believe how long we went without seeing each other back when we were long distance in college and medical school.
Looking forward to a bit more sleep, a bit more cooking, and a bit more time with my husband next month 🙂

Savory Toast Toppings

4 slices of bread
hummus (recipe below)
turkey breast
smoked salmon and dill
goat cheese and craisins
avocado slices
hard boiled egg
summer squash
cherry tomatoes and basil
hard cheese
beets, sliced and roasted with olive oil

Toast your bread and slice in half diagonally. Choose your spread and topping in various combinations. Enjoy!



1 can chickpeas
¼ cup extra virgin olive oil
2 cloves peeled garlic
1 lemon, juiced
black pepper, cumin, paprika, to taste

Combine the chickpeas, olive oil, garlic, lemon juice, and spices in a food processor. Add more olive oil as needed to process smoothly. Serve, drizzled with some olive oil and a dash of paprika.

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  1. Wow, those colours really caught my eye! I definitely need to up my toast game – will check out your sweet version next!

  2. looks so yummy! I always try to let my food looks beautiful as well. Unfortunately, I´m not very talented in cooking or decorating. But I love to look at something like that. Could have a bite now!