Toast Recipe

Preheat and prepare breads

If using a toaster: arrange sourdough, multigrain slices and the split English muffin in the toaster. If using an oven or skillet: preheat oven to 400°F (200°C) and place breads on a baking sheet or heat a skillet over medium heat.

Lightly brush one side of each slice and both halves of the English muffin with olive oil (about 1 tsp total) or spread a thin layer of the softened butter on the cut sides of the English muffin if you prefer buttered edges.

Toaster method

Toast sourdough and multigrain slices and the English muffin until golden and crisp at your desired level (usually 2–4 cycles depending on toaster).

Oven method

Place oiled or buttered bread on a baking sheet and bake for 6–10 minutes, flipping halfway, until edges are golden and centers are crisp.

Skillet method

Place bread slices oil-side down in the preheated skillet and cook 2–3 minutes per side until golden and crisp. Press lightly with a spatula for even contact.

For avocado toast: mash the halved avocado in a small bowl with a fork. Spread 1 tablespoon of softened butter (optional) on each toasted sourdough or multigrain slice, then evenly spread mashed avocado on top.

Top avocado with sliced tomato (about 1/4 cup per slice if using), sprinkle crumbled feta or goat cheese (about 1 tablespoon per slice), then season with sea salt (a pinch, about 1/8–1/4 tsp total), freshly ground black pepper (a few turns, about 1/8 tsp), and red pepper flakes (optional, 1/8–1/4 tsp). Finish with a light sprinkle of chopped fresh herbs and a little lemon zest if using.

For a simple buttered or olive-oil toast: spread remaining softened butter (or drizzle a little olive oil) on the hot toast. Serve immediately while warm.

Spread 1 tablespoon cream cheese or 1 tablespoon jam on a warm slice of toast. For jam + honey: spread jam, then drizzle about 1 tsp honey over the top.

Serve the English muffin split halves with butter and jam or toasted and topped with a thin layer of cream cheese and fruit preserves.

Arrange the prepared toasts on a plate. If desired, garnish savory toasts with the remaining chopped herbs and a final pinch of lemon zest. Serve immediately so the toast remains crisp.

Leftover toast is best eaten same day; store toppings separately if preparing ahead.