Cereal Toasts with Creamy Cheese, Watercress & Beetroot Microgreens

Wake up and slap your tastebuds awake — this isn’t your average sad slice of bread. Think toasted cereal bread with crackling edges, slathered in smooth, rich cheese, then topped with peppery watercress and earthy beetroot microgreens. This is a bold breakfast for people who don’t just want to eat clean — they want to eat damn well.

Ingredients (Serves 2):

• 2 slices cereal bread (seeded or wholegrain, for crunch and fiber)
• 2 heaping tablespoons full-fat cream cheese
• A small handful of watercress microgreens
• A small handful of beetroot microgreens
• Sea salt & freshly cracked pepper, to taste
• Optional: drizzle of cold-pressed olive oil

Let’s Cook (Don’t Mess It Up):

1. Toast the Bread Like You Mean It
– Get that cereal bread into a hot toaster or dry skillet. You’re after golden, crispy, and aromatic. No half-done toast allowed.

2. Cream the Base
– While the bread is still warm, spread the cream cheese generously. Let it melt slightly into the toast — it should be lush, not lazy.

3. Top with Microgreen Magic
– First layer: watercress for bite. Second layer: beetroot for earthiness and that stunning ruby tone. Keep it fresh, don’t overcrowd.

4. Season Like a Pro
– Add a pinch of sea salt, a crack of pepper, and if you’re feeling bougie, a tiny drizzle of olive oil for richness.

Optional Upgrades:

• Want protein? Add a ribbon of cold-smoked salmon under the greens.
• Craving tang? Swap regular cream cheese for whipped goat cheese or herbed quark.
• Hosting? Cut into quarters and serve on a board — these look CUTE in a lineup.

✅ Why This Works:

• Cereal bread = fiber, crunch, slow carbs.

• Microgreens = flavor + nutrients x10 (more than full-grown greens).

• Cream cheese = balance + indulgence without overdoing it.

• Fast, easy, power-packed breakfast with zero compromise.