Nat's Hearty Toast Recipe

Prep and toast

Spread 2 tbs unsalted butter evenly on both sides of the 4 slices of white bread. Toast the buttered bread in a skillet over medium heat for 2–3 minutes per side, or until golden and crisp. Alternatively, use a toaster and briefly butter after toasting.

Mince and slice

Peel and finely dice enough yellow onion to equal 1/2 cup. Peel and mince 2 garlic cloves. Clean and thinly slice mushrooms to total 1 cup.

Cook aromatics

Heat 1 tbs olive oil in a medium skillet over medium heat. Add diced onion and cook, stirring, until softened and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Brown the meat and mushrooms

Increase heat to medium-high. Add 200 g ground pork or beef to the skillet. Use a spatula to break it into small pieces. Cook until browned, about 5–6 minutes. Add the sliced mushrooms and continue to cook until mushrooms are softened and their liquid has mostly evaporated, 3–4 minutes. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as desired.

Add tomato and spinach

Dice 1 medium ripe tomato, then add it to the skillet and cook 1–2 minutes to warm and slightly break down. Add 1 cup packed baby spinach and stir until wilted, about 1 minute.

Finish with cheese

Reduce heat to low. Sprinkle 1/2 cup shredded cheddar over the meat-vegetable mixture and stir until melted and evenly distributed. If using, sprinkle 2 tsp grated parmesan and stir briefly.

Divide the toasted white bread slices between plates. Spoon the hot hearty topping evenly over each slice (about a generous 1/4 of the mixture per piece).

Garnish each toast with a pinch of chopped fresh parsley and, if desired, a few drops of hot sauce to taste.

Serve immediately while toast is crisp and topping is hot.