Toast should be the most simple recipe ever right?
Bread in a toaster, or bread and a fat in a pan. Dassit.
So the basis for good toast then relates to the quality of each of these ingredients. Let’s dive in shall we?
I am a toast fan and I honestly love that fancy toasts are now making their way onto brunch menus, even though they are exorbitantly overpriced. Luckily, they’re no eggs benny and at home undertakings are probably more beneficial than ordering them at a restaurant. But, you gotta get quality ingredients to ensure the flavor will be primo.
The two toasts I was inspired to make on a rainy day a couple weeks ago were indeed superb, bolstered by the fact that I had invested in good bread and European butter. I could write a sonnet, an essay, three books to European butter and I still would never have said enough about it but I’ll be short here: European salted butter is the best thing humanity has invented. The flavor, smell, and texture are so pure so real so lovely UGH I cannot say enough good things.
The most important ingredient when it comes to toast is bread, and i was able to find a lovely loaf of whole wheat sourdough, uncut. I believe it is very important to buy uncut bread when you are making toasts because you need to decide how thick your slice should be based on your toppings. (It took me quite a bit of time to find an uncut loaf in the grocery store and I was livid, in my next life I’m going to be a baker and commit all of my time to making good bread widely available). You want a hearty bread, to hold up to your toppings and to pair well with the flavors you are going for, I’m a die hard sourdough fan but go where your tastes take you.
- Slice your bread to your preferred thickness, drop a couple of pats of good butter into a pan on medium low heat. Once the butter is melted and starts to bubble, drop your bread in.
- Let the bread come to a nice even golden brown, about 2-3 minutes per side, keep an eye and don’t let it burn. Before you flip your bread, add a couple more pats of butter so that the bread is evenly coated.
- Take out of the pan, crack some pepper overhead, and devour.
Or top with any number of things such as…
- Scrambled eggs – I followed Gordon Ramsay’s perfect scrambled eggs recipe because I was feeling fancy and felt like to maintain the structural integrity of my toast I needed very tiny curds of creamy eggs versus thicker, curds of a fried egg.
- Prosciutto/bacon/pork products
- Greens – there are obviously a multitude of greens you can put on toast. I topped mine with dandelion greens because they are wonderfully bitter and cut the richness of the eggs and prosciutto wonderfully. 10/10 would recommend.
- Smoked salmon/cooked salmon
- Tomatoes and avocado – in a twist on bruschetta, you can’t go wrong with tomatoes or avocados on toast. Their brighter flavors balance with the butter and the bread nicely. Be careful though, they are recipe for having all of your ingredients slip and slide off of your toast
- Anything else you can think of – I went the savory route but you can have a very good time piling sweets on your toast (though you may want to use unsalted butter), or any other savory item that comes to mind. Cheeses, olives, schmears of all kinds would be delicious additions. Keep the color scheme alive and active and you can’t go wrong. And honestly you don’t have to top it with anything and you can just enjoy some buttered toast.
Eat well and be good piggies.