Sourdough Toast Recipe
Make Sourdough Toast Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sourdough Toast Base
Optional Toppings (choose any combination)
Method
Sourdough Toast Base
- 1
Prepare bread and heat pan or oven
Bring sliced sourdough to room temperature (15–20 minutes if refrigerated). Preheat a heavy skillet (cast iron recommended) over medium heat for 3–4 minutes until hot but not smoking, or preheat oven to 425°F (220°C) and place a baking sheet inside to warm.
- 2
Butter and oil the bread
Evenly spread about 1/2 tablespoon unsalted butter on one side of each slice. Brush or drizzle the buttered side with a little olive oil (approximately 1/4 tsp per slice). The butter/oil mix helps get a crisp, golden crust without burning.
- 3
Toast on skillet (method A)
Place slices buttered-side down in the hot skillet. Cook 2–3 minutes without moving until deep golden and crisp. Reduce heat to medium-low if browning too quickly. Flip and toast the other side 1–2 minutes just to warm through (or toast plain if you prefer only one crisp side). Remove to a wire rack so steam doesn't sog the crust.
- 4
Toast in oven (method B)
If using the oven, place slices buttered-side up on the preheated baking sheet. Toast 5–7 minutes until edges are golden, then optionally flip and toast an additional 1–2 minutes. Remove and transfer to a wire rack.
- 5
Season
While hot, sprinkle the toasted slices lightly with coarse sea salt or flaky finishing salt (about 1/4 tsp per slice). This enhances flavor and balances any toppings.
Optional Toppings & Assembly
- 6
Classic buttered toast
Spread remaining butter (about 1/2 tablespoon per 2 slices) onto hot toast so it melts into the crumb. Serve immediately.
- 7
Avocado toast
Mash ripe avocado with 1 tsp lemon juice and a pinch of salt. Spread about 1/4 cup mashed avocado on each toast. Drizzle 1/4 tsp extra-virgin olive oil per slice, sprinkle red pepper flakes (a pinch), and finish with freshly ground black pepper to taste.
- 8
Tomato & goat cheese
Spread 1 tablespoon softened goat cheese on each toast. Top with thin tomato slices (about 1/4 cup per slice), a drizzle of extra-virgin olive oil (about 1/4 tsp), and scatter torn basil leaves. Season with freshly ground black pepper and a light sprinkle of salt.
- 9
Smoked salmon & capers
Spread a thin layer (about 1 tablespoon) of cream cheese on each toast. Top with 1 oz smoked salmon, a few capers, a grind of black pepper, and optional microgreens or sliced red onion. Finish with a squeeze of lemon if desired.
- 10
Egg-topped toast
Place a soft-poached egg on each toast (see note). Carefully break the yolk and let it run over the bread. Sprinkle with flaky salt, freshly ground black pepper, and a pinch of red pepper flakes or everything bagel seasoning.
- 11
Sweet honey & ricotta
Spread 1 tablespoon ricotta or soft cheese on each slice. Drizzle 1 tsp honey and sprinkle everything bagel seasoning lightly or crushed nuts for texture.
- 12
Serving
Assemble chosen toppings immediately before serving so the toast stays crisp. Serve 1–2 slices per person depending on appetite. Leftover toasted bread can be refreshed quickly in a hot skillet for 30–60 seconds each side.
- 13
Optional: How to poach eggs quickly
Bring a wide shallow pan of water to a gentle simmer and add a teaspoon of vinegar (optional). Crack each egg into a small cup, create a gentle whirlpool, slip the egg into the water, and cook 3 minutes for soft poach. Remove with a slotted spoon and drain on paper towel before topping toast.