Making the same breakfast every day gets so tedious, but thinking of something new to make each day is a task few find possible.
With a loaf of bread and a few fresh ingredients, you can make a new cannabis-infused toast every weekday.
World’s Best Avocado Toast
In our opinion, avocado toast is a great way to use up whatever’s in your fridge. Our favorite way to prepare this breakfast toast is with tomato, pickled onion, scallions, hot honey, balsamic vinegar, and a drizzle of Tuscan Herb EVOO infused with cannabis using the Ardent FX, Mini or Nova. Here’s how to infuse your extra virgin olive oil with bud. Check out the recipe and video for our favorite avocado toast here.
Peanut Better Toast
Peanut butter toast is packed with protein but always seems to be missing a little something. Oh yeah, flavor! Whisk a small amount of miso into some peanut butter before spreading it on your toast. Stack a few thinly sliced pieces of apple or fresh fig on the peanut butter layer, and drizzle it with cannabis-infused honey. Learn how to infuse your honey with cannabis with the Ardent Nova or Ardent FX by checking out our blog.
New York Toast
Nothing beats a New York bagel. Let’s replicate a less bready version on this “New York” toast. Spread a thin layer of cream cheese on your sourdough slice. Then, we’re using the Instant Edible method for this recipe! Add everything but the bagel seasoning on top of the cream cheese, along with a sprinkle of ground, decarboxylated cannabis. Then add a layer of steamed spinach, a few slices of smoked salmon, and a couple slices of pickled red onion.
This is My Jam
Start with a thin layer of cannabutter on your toast. Then add a thin layer of mascarpone over that. Lastly, add a layer of your favorite jam (lately we’re loving homemade blueberry jam,) and add a poached egg on top of that… just for good measure. Sprinkle it with cannasalt and a little pepper. The combination of salty and sweet hits like nothing else.
This is another toast recipe that uses the Instant Edible method. Just spread a thin layer of Boursin soft cheese on your toasted bread. Then in a pan, sauté thinly sliced mushrooms (we like oysters or crimini for this) in a decent amount of cannabutter. Season with thyme, rosemary, black pepper, adobo, basil, and crushed red pepper for some heat. Add the cannabuttered mushrooms to your toast, drizzle with EVOO and freshly grated parmesan cheese.