Although it’s a go-to shortcut breakfast, there are ways to make toast better—and to also save trips to the store.
First, use frozen, sliced bread. Don’t thaw it, especially not in the microwave. Put a slice or two in your toaster. You’ll need to experiment with the right settings for your model to hit your desired doneness, but you’ll end up with a crunchier breakfast every time. And isn’t that the point of toast?
After that, try these topping combos:
Tahini, blackberries, honey, and mint
Almond butter, hot red pepper sauce, and oregano
Cream cheese, halved cherry tomatoes, basil, and kosher salt
Mashed banana, walnut pieces, and grated nutmeg
Ricotta, walnut oil, table salt, and pepper
Mashed avocado, corn salsa or chow chow, and cilantro
Or slather it with some Shortcut Pumpkin Butter: In a medium saucepan, mix one 28-ounce can pumpkin (not pumpkin pie filling), ½ cup maple syrup, ½ cup unsweetened apple juice, 6 tablespoons dark brown sugar, and 1 teaspoon apple pie spice blend. Bring to a simmer over medium-low heat, then reduce the heat to very low and simmer slowly, stirring often, for about 20 minutes, until very thick and reduced to about 1½ cups. Pack the pumpkin butter into a glass or plastic container, seal, and store in the refrigerator for up to 2 months.