Breakfast Toast, 6 Ways

Aya Brackett

I’ve always eaten toast—who hasn’t?—and I’ve always put sweet and savory stuff on it. So I’m glad to see this “trend” now qualifies as true breakfast. It’s convenient and obviously much better for you than even the best store-bought sweets. Especially when you use whole grain bread, which I advocate.

A toaster is easiest and best when your additions are fine unheated, like yogurt and mashed avocado. But if you want to warm the topping, you’ve got to fire up the broiler or toaster oven: For the best texture, toast the bread on one side, turn it over, add whatever you like (not a ton, just a smear and maybe some fruit) then put it back under the heat to brown. Here are a few ideas, some simple and some more involved.

Cinnamon Toast
After turning, smear liberally with butter and sprinkle with equal parts cinnamon and sugar. Return to the broiler until browned.

Honey-Chile Toast
Same as above, only the topping is equal parts butter and honey, spiked with salt and Aleppo or other ground mild chile.

Elvis Toast
After turning, spread with peanut or other nut butter and top with thin banana slices. Return to the broiler to brown.

Fresh Cheese Toast
Brown one or both sides and spread with ricotta, cottage cheese, or goat cheese and top with chopped fresh or dried fruit. Return to the broiler, or not.

Welsh Rarebit
Mix Mornay (Cheese) Sauce (that’s béchamel sauce with grated cheese stirred in) with a dash of Worcestershire sauce and dry mustard. After toasting one side, spread a spoonful over the top. Return to the broiler until bubbling. (Use all the sauce for 8 slices of toast or refrigerate whatever is left over for up to a couple days.)

Milk Toast
Spread with butter and sprinkle with sugar. When the toast comes out from under the broiler, put in a shallow bowl and pour hot milk over the top; let sit for just a minute.

Photo: Aya Brackett