Gluten Free Apricot, Apple and Leek Breakfast Toast
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2 toasts
Show Mom the love this Mother's Day with a delicious sweet and savory breakfast toast. Brie and apricot preserves on the bottom and spiralized apple and leek sauté on top, it's an easy and elegant breakfast in bed dish.
  • 2 tsp extra virgin olive oil
  • 1 leek, sliced into half moons
  • 1 apple, spiralized into thin noodles
  • 1 tsp lemon juice
  • 2 slices gluten-free bread, lightly toasted
  • 4-5 thick slices of Brie cheese
  • 4-5 tbsp Bonne Maman Apricot Preserves
  • 2 tbsp finely chopped walnuts
  1. Trim the leek, removing the tough end and the green stalk. Slice in half lengthwise, then into half moons. Wash thoroughly to remove any dirt.
  2. Wash and slice off the ends from one large apple. Using a spiralizer kitchen tool, spiralize the apple into thin noodles. Alternatively, you can thinly slice if a spiralizer isn't available. Place apple noodles in a bowl with a teaspoon of lemon juice, to prevent browning.
  3. Heat olive oil in a medium skillet over medium-high heat. Add the leek slices and stir to coat. Cook for 2-3 minutes, until softened.
  4. Add the apple noodles to the skillet, tossing together with the leek slices to combine (tongs are useful for this). Cook 1-2 minutes until softened. Remove from heat.
  5. Slice 4-5 thick slabs of Brie cheese. Finely chop walnuts. Set aside.
  6. Lightly toast your choice of gluten-free bread.
  7. Assemble the breakfast toast. First, layer the Brie over each slice of toast. Top with a generous amount of Bonne Maman Apricot Preserves. Next, layer a pile of cooked apple and leek over top. Garnish with crushed walnuts.
  8. Serve immediately (to Mom - in bed!)
Recipe by Honest Cooking at