Mayo Toast- Delicious Mayonnaise and Vegetable Toast | Healthy and Homemade Happiness

No matter how much I love poha and chai in the morning, there are times when I want to eat a toast or sandwich. I make various kinds of sandwiches and toasts at home. This one with vegetables and mayonnaise is loved by everyone in the family. The prep work is humble but the result sumptuous. Its great not just as breakfast but even as an evening snack.

I have made this mayonnaise toast umpteen number of times. I am pretty sure most of my friends have had it by now! Its so quick and easy and delicious that every time I have friends coming over or an unplanned get-together, this is the first thing that comes to my mind. On days when breakfasts are elaborate and the table crowded, these toasts are a humble side and go well with anything and everything.

The prep work for this mayo toast as I call it can be done ahead of time. It takes only 5 minutes to finally bake it and serve. Its filling without being too heavy. I personally like them better using regular white bread but even brown bread also tastes good. The bread is roasted in the oven and requires absolutely no oil or butter. In my town, we fortunately get large slices of bread. But I have also made these with regular sized breads and there is no difference in the taste and goodness. I use the eggless mayonnaise that is available in most stores. Dr. Oetkar is my favourite brand. They also have a vegan version that is called Diet Mayo. You can use any mayonnaise of choice.

Serve this toast as your Sunday breakfast or brunch with a tall glass of cold coffee and the day is set! That’s how the husband likes it and I am sure you will too!

Ingredients

  • 3 to 4 slices of bread
  • ½ a cup of finely chopped vegetables- Capsicum, Carrot and onion
  • 3 tbsp of eggless/Vegan mayonnaise
  • ¼ tsp black pepper powder (freshly ground is always better)
  • Few fresh basil leaves (Optional)
  • Oregano or any other seasoning of choice
  • Salt to taste(Optional)

Directions

  1. Pre-heat the oven to 180 degree C for 5 minutes.
  2. Meanwhile, in a medium bowl, combine finely chopped onion, carrot and capsicum.
  3. Toss in 3 to 4 tbsp of mayonnaise, ¼ tsp of black pepper powder and mix well. Adding fresh basil leaves is optional. I have a small plant in my kitchen garden hence I always add it The smell of fresh basil is divine.  I generally don’t add salt as the store bought mayonnaise contains enough of it already. However, you can always taste the mayonnaise and vegetables mixture and add some if needed.
  4. Lay the bread slices on the baking tray.
  5. Place the tray in the middle rack of the oven and bake for around 4 to 5 minutes or till the edges of the bread slices are golden and crispy. Remember, I said golden and not brown! Flip the slices to ensure both sides are crispy. This makes bread slices crispy and when the top filling of mayo is applied, the bread wont turn soggy. This is how the bread slices should look like: 
  6. Spread the top filling of mayonnaise over the bread slices generously. This can be done on the baking tray itself without having to place the bread slices on another plate.
  7. Place the baking tray again in the oven and bake for another 4 to 5 minutes. 
  8. Remove the toast from the oven with the help go a spatula. 
  9. Place on a steel plate and cut the slices in half with a knife/pizza cutter. Top with some oregano and serve instantly. If the slices of bread are small then you don’t have to necessarily cut them.
  10. Mayonnaise toast although goes well with tomato ketchup but honestly it pretty much has a marvellous taste of its own. I recommend saying no to any sauce/chutney along with it.

Notes:

The baking time varies from oven to oven. Keep an eye while you make these the first time. Leaving the bread slices in the oven for too long can make them too crispy and that causes the bread to break very easily.

Quantity of mayonnaise can be adjusted as preferred, Some might like more of veggies and less of mayonnaise while others might like it the other way round. 

Mayo toast can be served as a starter when you have friends or family. You can make the mayonnaise mixture and roast the bread slices in the oven well in advance and just assemble and bake it when needed.

The bread slices keep nice and crispy for a day or so when stored in an airtight box. The mayonnaise topping mixture keeps good in the fridge for a day when kept in an airtight container.

To make the toast cheesier, lay a slice of regular processed cheese and then spread the mayonnaise topping. 🙂

Mayo Toast
Serves 2
A delicious toast topped with mayonnaise and fresh veggies. My favourite brunch option for lazy Sundays!
Write a review
Print
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 3 to 4 slices of bread
  2. ½ a cup of finely chopped vegetables- Capsicum, Carrot and onion
  3. Eggless/Vegan mayonnaise- 3 tbsp
  4. ¼ tsp black pepper powder (freshly ground is always better)
  5. Few fresh basil leaves (Optional)
  6. Oregano or any other Italian seasoning of choice
  7. Salt to taste(Optional)
Instructions
  1. Pre-heat the oven to 180 degree C for 5 minutes.
  2. Meanwhile, in a medium bowl, combine finely chopped onion, carrot and capsicum.
  3. Toss in 3 to 4 tbsp of mayonnaise, ¼ tsp of black pepper powder and mix well. I generally don’t add salt as the store bought mayonnaise contains enough of it already. However, you can always taste the mayonnaise and vegetables mixture and add some if needed.
  4. Lay the bread slices on the baking tray. Place the tray in the middle rack of the oven and bake for around 4 to 5 minutes or till the edges of the bread slices are golden and crispy. Remember, I said golden and not brown! Flip the bread to ensure both sides are evenly crispy. This makes bread slices crispy and when the top filling of mayo is applied, the bread wont turn soggy.
  5. Spread the top filling of mayonnaise over the bread slices generously. This can be done on the baking tray itself without having to place the bread slices on another plate.
  6. Place the baking tray again in the oven and bake for another 4 to 5 minutes
  7. Once done, cut the slices in half with a knife/pizza cutter. Top with some oregano and serve instantly. If the slices of bread are small then you don’t have to necessarily cut them.
  8. Mayonnaise toast although goes well with tomato ketchup but honestly it pretty much has a marvelous taste of its own. I recommend saying no to any sauce/chutney along with it.
Notes
  1. The baking time varies from oven to oven. Keep an eye while you make these the first time. Leaving the bread slices in the oven for too long can make them too crispy and that causes the bread to break very easily.
  2. Mayo toast can be served as a starter when you have friends or family. You can make the mayonnaise mixture and roast the bread slices in the oven well in advance and just assemble and bake it when needed.
  3. The bread slices keep nice and crispy for a day or so when stored in an airtight box. The mayonnaise topping mixture keeps good in the fridge for a day when kept in an airtight container.
  4. To make the toast cheesier, lay a slice of regular processed cheese and then spread the mayonnaise topping. 🙂
Foodly Madly Deeply http://foodlymadlydeeply.com/

Leave a Reply