Let’s be honest: toast is the unsung hero of breakfast. It’s quick, versatile, and the perfect canvas for delicious creativity. Whether you’re craving something sweet, savory, or simply satisfying, we’ve gathered 18 easy toast recipes to transform your morning routine. Get ready to fall in love with your toaster all over again—these ideas are about to make your breakfasts anything but boring.
Avocado Toast with Poached Eggs
Kickstart your morning with this protein-packed breakfast that’s both satisfying and simple to prepare. Avocado toast gets elevated with perfectly poached eggs for a creamy, savory combination. It comes together in minutes but feels like a restaurant-quality meal.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 slices of thick-cut sourdough bread
– 1 large ripe avocado
– 2 farm-fresh large eggs
– 1 tablespoon of rich extra virgin olive oil
– 1 tablespoon of fresh lemon juice
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of flaky sea salt
– 1 tablespoon of white vinegar
Instructions
1. Fill a medium saucepan with 3 inches of water and bring to a gentle simmer over medium heat, adding 1 tablespoon of white vinegar to help the eggs hold their shape.
2. While the water heats, toast 2 slices of thick-cut sourdough bread in a toaster or skillet until golden and crisp, about 2-3 minutes.
3. Halve 1 large ripe avocado, remove the pit, and scoop the flesh into a small bowl.
4. Mash the avocado with 1 tablespoon of fresh lemon juice, 1/4 teaspoon of flaky sea salt, and 1/4 teaspoon of finely ground black pepper until slightly chunky.
5. Crack 2 farm-fresh large eggs into separate small bowls to check for shell fragments and ensure easy pouring.
6. Once the water is simmering with small bubbles (not boiling), use a spoon to create a gentle whirlpool and carefully slide each egg into the center of the pot.
7. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny, adjusting the heat to maintain a simmer.
8. Remove the poached eggs with a slotted spoon and drain on a paper towel to absorb excess water.
9. Spread the mashed avocado evenly onto the toasted sourdough bread slices.
10. Drizzle 1 tablespoon of rich extra virgin olive oil over the avocado toast for added richness.
11. Gently place one poached egg on top of each avocado toast slice.
12. Serve immediately while warm.
Zesty lemon brightens the creamy avocado, while the runny egg yolk creates a luscious sauce that soaks into the crisp toast. For a spicy kick, add a sprinkle of red pepper flakes or serve with a side of cherry tomatoes. This dish balances textures from crunchy to silky, making it a versatile base for endless toppings like microgreens or crumbled feta.
Cinnamon Sugar Toast with Honey Drizzle
Remember those cozy weekend mornings when you wanted something sweet without the fuss? Cinnamon sugar toast with honey drizzle delivers that nostalgic comfort in minutes. It transforms basic pantry staples into a warm, aromatic treat that feels special yet requires minimal effort.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 4 slices of thick-cut artisan bread
– 4 tablespoons of creamy unsalted butter, softened
– ¼ cup of granulated white sugar
– 2 teaspoons of fragrant ground cinnamon
– 2 tablespoons of golden raw honey
Instructions
1. Preheat your oven to 375°F on the broil setting.
2. Place 4 slices of thick-cut artisan bread on a baking sheet lined with parchment paper.
3. Spread 1 tablespoon of creamy unsalted butter evenly onto each bread slice, covering the entire surface.
4. In a small bowl, whisk together ¼ cup of granulated white sugar and 2 teaspoons of fragrant ground cinnamon until fully combined.
5. Sprinkle the cinnamon-sugar mixture generously over each buttered bread slice, pressing lightly to help it adhere.
6. Broil the toast in the preheated oven for 3–4 minutes, watching closely until the sugar bubbles and the edges turn golden brown.
7. Remove the baking sheet from the oven using oven mitts and let the toast cool for 1 minute.
8. Drizzle ½ tablespoon of golden raw honey over each warm toast slice in a zigzag pattern.
9. Serve immediately on a plate while still warm.
Let the toast cool slightly so the honey sets into a glossy glaze. The result is a crisp, caramelized exterior with a soft, buttery center, balanced by the warmth of cinnamon and the floral sweetness of honey. For a creative twist, top with sliced bananas or a dollop of whipped cream for extra indulgence.
Garlic Butter Toast with Parmesan Cheese
You’ve probably got everything you need for this crispy, cheesy snack. Garlic Butter Toast with Parmesan Cheese transforms basic pantry staples into a crave-worthy side or appetizer in minutes. It’s the ultimate savory upgrade for any loaf.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 thick slices of rustic sourdough bread
– 4 tablespoons of high-quality unsalted butter, softened
– 3 large cloves of fresh garlic, minced
– 1/4 cup of finely grated Parmigiano-Reggiano cheese
– 1 tablespoon of fresh Italian parsley, finely chopped
– 1/4 teaspoon of flaky sea salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, thoroughly combine the softened unsalted butter and minced fresh garlic until a smooth paste forms. Tip: Letting the butter soften at room temperature ensures easy mixing.
3. Place the thick slices of rustic sourdough bread on the prepared baking sheet.
4. Using a butter knife, evenly spread the garlic butter mixture onto one side of each bread slice, covering it completely to the edges.
5. Evenly sprinkle the finely grated Parmigiano-Reggiano cheese over the buttered side of each bread slice.
6. Bake in the preheated oven for 8-10 minutes, or until the cheese is fully melted and the bread edges are golden brown and crisp. Tip: Watch closely after 8 minutes to prevent burning.
7. Carefully remove the baking sheet from the oven using oven mitts.
8. Immediately sprinkle the toasted slices with the finely chopped fresh Italian parsley and flaky sea salt. Tip: Adding the parsley and salt right after baking preserves their fresh flavor and texture.
9. Let the toast cool on the baking sheet for 2 minutes before serving to allow the cheese to set slightly.
The toast emerges with a shatteringly crisp exterior and a tender, buttery center. The sharp, salty Parmigiano-Reggiano perfectly balances the rich, aromatic garlic. For a creative twist, serve it alongside a bowl of rich tomato soup for dipping or top with a drizzle of hot honey.
Peanut Butter and Banana Toast
Craving a quick, satisfying breakfast? This peanut butter and banana toast delivers protein-packed energy with sweet, creamy flavors. It’s perfect for busy mornings when you need something delicious in minutes.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 3 minutes
Ingredients
– 2 slices of thick-cut whole wheat bread
– 2 tablespoons of creamy natural peanut butter
– 1 medium ripe banana
– 1 teaspoon of raw honey
– 1 pinch of flaky sea salt
Instructions
1. Place 2 slices of thick-cut whole wheat bread in a toaster set to medium-dark.
2. Toast the bread for 3 minutes until golden brown and crisp.
3. Tip: Use a toaster oven for more even browning if available.
4. Slice 1 medium ripe banana into ¼-inch thick rounds.
5. Spread 1 tablespoon of creamy natural peanut butter evenly onto each warm toast slice.
6. Arrange the banana slices in a single layer over the peanut butter.
7. Drizzle ½ teaspoon of raw honey over each toast.
8. Sprinkle 1 pinch of flaky sea salt evenly across both toasts.
9. Tip: For extra crunch, add the banana after toasting to prevent sogginess.
10. Serve immediately while the toast is still warm.
11. Tip: Mash the banana slightly with a fork before adding for a smoother texture.
This toast offers a delightful contrast of creamy peanut butter, soft banana, and crisp bread, with the honey and salt balancing sweet and savory notes. Try it with a sprinkle of cinnamon or a drizzle of melted dark chocolate for a decadent twist.
Grilled Cheese Toast with Tomato Soup
Vividly comforting and nostalgic, this grilled cheese toast with tomato soup is the ultimate cozy meal. Crispy golden bread meets melty sharp cheddar, dunked into a rich, velvety tomato base. It’s simple, satisfying, and ready in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 slices of thick-cut sourdough bread
– 4 ounces of sharp cheddar cheese, freshly grated
– 2 tablespoons of unsalted butter, softened
– 1 tablespoon of extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 1 cup of vegetable broth
– 1/4 cup of heavy cream
– 1 teaspoon of dried oregano
– 1/2 teaspoon of smoked paprika
– Kosher salt and freshly ground black pepper
Instructions
1. Heat the extra virgin olive oil in a medium saucepan over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the crushed San Marzano tomatoes and vegetable broth, then bring to a simmer.
5. Add the dried oregano and smoked paprika, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
6. While the soup simmers, spread the softened unsalted butter evenly on one side of each slice of thick-cut sourdough bread.
7. Place two slices butter-side down in a large skillet over medium-low heat.
8. Top each with half of the freshly grated sharp cheddar cheese, then cover with the remaining bread slices butter-side up.
9. Cook for 3–4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is fully melted.
10. Remove the grilled cheese toast from the skillet and let rest for 1 minute before slicing diagonally.
11. Stir the heavy cream into the simmering tomato soup until fully incorporated.
12. Season the soup with kosher salt and freshly ground black pepper to taste, then remove from heat.
13. Ladle the soup into bowls and serve immediately with the sliced grilled cheese toast on the side.
Kick back and enjoy the contrast of textures: the toast shatters with a crisp crust, giving way to a stretchy, molten cheese center. The soup offers a velvety, tangy-sweet balance with a hint of smokiness from the paprika. For a creative twist, sprinkle fresh basil over the soup or add a dash of hot sauce to the tomato base before serving.
French Toast Sticks with Maple Syrup
Kick off your morning with these crispy, golden French toast sticks—perfect for dipping and sharing. They’re quick to whip up and deliver that classic comfort with a satisfying crunch. Serve them warm with maple syrup for a sweet, cozy breakfast treat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 8 slices of thick-cut brioche bread, slightly stale
– 4 large farm-fresh eggs
– 1 cup of creamy whole milk
– 2 tablespoons of pure vanilla extract
– 1 teaspoon of fragrant ground cinnamon
– 1/4 teaspoon of fine sea salt
– 4 tablespoons of unsalted butter, divided
– 1/2 cup of pure maple syrup, for serving
Instructions
1. Cut 8 slices of thick-cut brioche bread into 1-inch-wide sticks. Tip: Use slightly stale bread to prevent sogginess and ensure a crispier texture.
2. In a large shallow bowl, whisk together 4 large farm-fresh eggs, 1 cup of creamy whole milk, 2 tablespoons of pure vanilla extract, 1 teaspoon of fragrant ground cinnamon, and 1/4 teaspoon of fine sea salt until fully combined.
3. Heat a large non-stick skillet or griddle over medium heat (350°F). Melt 2 tablespoons of unsalted butter in the skillet, swirling to coat the surface evenly.
4. Dip each brioche stick into the egg mixture, coating all sides thoroughly but quickly—about 2 seconds per side—to avoid over-saturation.
5. Place the coated sticks in the hot skillet in a single layer, leaving space between them to prevent steaming. Cook for 3–4 minutes per side until golden brown and crispy. Tip: Adjust heat as needed to prevent burning; the sticks should sizzle gently.
6. Transfer the cooked sticks to a wire rack set over a baking sheet. Repeat with the remaining sticks, adding the remaining 2 tablespoons of unsalted butter to the skillet as needed.
7. Serve the French toast sticks immediately with 1/2 cup of pure maple syrup for dipping. Tip: For extra crunch, keep them on the wire rack until serving to avoid condensation.
Soak up that maple syrup with sticks that are crispy on the outside and tender inside, offering a delightful contrast in every bite. Try sprinkling with powdered sugar or serving with fresh berries for a colorful twist—perfect for a festive brunch or a quick family breakfast.
Caprese Toast with Balsamic Glaze
Just when you need a quick, elegant lunch, this Caprese Toast delivers. Juicy tomatoes, creamy mozzarella, and fragrant basil come together in minutes. Perfect for using up summer produce or brightening a winter day.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 4 slices of crusty artisan bread
– 2 ripe heirloom tomatoes, sliced ¼-inch thick
– 8 ounces of fresh mozzarella cheese, sliced ¼-inch thick
– ¼ cup of fragrant fresh basil leaves
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of aged balsamic glaze
– ½ teaspoon of flaky sea salt
– ¼ teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven’s broiler to high (500°F) and position a rack 6 inches from the heat source.
2. Arrange 4 slices of crusty artisan bread on a baking sheet in a single layer.
3. Toast the bread under the broiler for 2-3 minutes until golden brown and crisp, watching closely to prevent burning.
4. Remove the baking sheet from the oven and let the toasted bread cool slightly for 1 minute.
5. Drizzle 2 tablespoons of rich extra virgin olive oil evenly over the toasted bread slices.
6. Layer 2 ripe heirloom tomato slices on each piece of toast, covering the surface completely.
7. Place 2 slices of fresh mozzarella cheese over the tomatoes on each toast.
8. Return the baking sheet to the broiler and cook for 2 minutes until the cheese just begins to melt and bubble.
9. Remove the baking sheet from the oven and immediately top each toast with fragrant fresh basil leaves.
10. Drizzle 1 tablespoon of aged balsamic glaze in a zigzag pattern across all four toasts.
11. Sprinkle ½ teaspoon of flaky sea salt evenly over the toasts.
12. Finish with ¼ teaspoon of freshly cracked black pepper distributed across all servings.
Each bite offers a satisfying crunch from the toast against the creamy mozzarella and juicy tomatoes. Elevate it by adding a drizzle of chili oil for heat or serving alongside a simple arugula salad. The balsamic glaze provides the perfect sweet-tart balance to this classic combination.
Smoked Salmon and Cream Cheese Toast
Creamy, smoky, and satisfying—this smoked salmon and cream cheese toast transforms simple ingredients into an elegant breakfast or snack in minutes. Perfect for busy mornings or weekend brunches, it delivers restaurant-quality flavor with minimal effort.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 4 slices of artisanal sourdough bread
– 4 ounces of full-fat cream cheese, softened to room temperature
– 4 ounces of cold-smoked salmon, thinly sliced
– 1 tablespoon of fresh dill, finely chopped
– 1 teaspoon of briny capers, drained
– 1/4 of a red onion, thinly sliced into half-moons
– 1/2 teaspoon of freshly cracked black pepper
– 1 tablespoon of extra virgin olive oil
Instructions
1. Preheat a non-stick skillet over medium-high heat until a drop of water sizzles immediately.
2. Brush both sides of each sourdough slice lightly with extra virgin olive oil using a pastry brush.
3. Toast the bread in the skillet for 2–3 minutes per side until golden brown and crisp at the edges.
4. Transfer the toasted bread to a clean cutting board and let it cool for 1 minute to prevent the cream cheese from melting too quickly.
5. Spread 1 ounce of softened cream cheese evenly over each warm toast slice with a butter knife.
6. Layer 1 ounce of cold-smoked salmon on top of the cream cheese, arranging it in loose folds for texture.
7. Scatter thinly sliced red onion evenly over the salmon, using about 1 tablespoon per toast.
8. Sprinkle finely chopped fresh dill and drained capers over each toast for a burst of herbal and briny flavor.
9. Finish with a pinch of freshly cracked black pepper on top for a subtle heat.
10. Serve immediately while the toast is still warm and crisp.
Melt-in-your-mouth salmon pairs with the tangy cream cheese and crunchy toast for a delightful contrast. For a creative twist, add a squeeze of lemon juice or top with microgreens to brighten the flavors.
Nutella and Strawberry Toast
Holiday mornings or lazy weekends deserve this decadent treat. Nutella and Strawberry Toast transforms simple ingredients into a warm, gooey delight. It’s a five-minute upgrade to your breakfast routine.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 3 minutes
Ingredients
– 1 slice of thick-cut, artisanal sourdough bread
– 2 tablespoons of creamy, chocolate-hazelnut Nutella spread
– 3 large, ripe strawberries, hulled and thinly sliced
– 1 teaspoon of rich, unsalted butter
– 1 tablespoon of coarse, sparkling sugar
Instructions
1. Place a small skillet over medium-low heat and add 1 teaspoon of rich, unsalted butter.
2. Once the butter melts and starts to foam, about 30 seconds, place 1 slice of thick-cut, artisanal sourdough bread in the skillet.
3. Toast the bread for 90 seconds until the bottom is golden brown and crisp. Tip: Press gently with a spatula for even browning.
4. Flip the bread and toast the other side for 60 seconds until equally golden.
5. Transfer the toasted bread to a plate and immediately spread 2 tablespoons of creamy, chocolate-hazelnut Nutella spread evenly over the top while still warm.
6. Arrange 3 large, ripe strawberries, hulled and thinly sliced, in a single layer over the Nutella. Tip: Slice strawberries thinly so they adhere better to the spread.
7. Sprinkle 1 tablespoon of coarse, sparkling sugar evenly over the strawberries. Tip: The sugar adds crunch and balances the sweetness.
8. Serve immediately while the toast is warm and the Nutella is slightly melted.
Perfectly crisp toast gives way to molten Nutella and juicy strawberries. The sparkling sugar provides a satisfying crunch against the creamy spread. For a brunch twist, add a dollop of whipped cream or serve alongside crispy bacon.
Smashed Chickpea and Feta Toast
Let’s make a quick, satisfying lunch that’s packed with protein and flavor. This smashed chickpea and feta toast is endlessly customizable and comes together in minutes. It’s the perfect savory crunch for any time of day.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1 (15-ounce) can of chickpeas, drained and rinsed
– 2 ounces of crumbled feta cheese
– 2 tablespoons of rich extra virgin olive oil, plus more for drizzling
– 1 tablespoon of freshly squeezed lemon juice
– 1 small garlic clove, minced
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
– 2 thick slices of crusty sourdough bread
– 1/4 cup of fresh parsley leaves, roughly chopped
Instructions
1. Preheat your oven’s broiler to high (about 500°F) with a rack positioned 6 inches from the heat source.
2. Place the drained chickpeas in a medium mixing bowl and use a fork to smash them until about half are broken down, leaving some texture.
3. Add the crumbled feta cheese, 2 tablespoons of extra virgin olive oil, freshly squeezed lemon juice, minced garlic clove, finely ground black pepper, and kosher salt to the bowl.
4. Stir the mixture gently with a spoon until just combined, being careful not to overmix and turn it mushy.
5. Arrange the 2 thick slices of crusty sourdough bread on a baking sheet and toast them under the broiler for 1–2 minutes per side, watching closely until golden brown and crisp.
6. Remove the toasted bread from the oven and immediately spoon the chickpea-feta mixture evenly onto each slice, spreading it to the edges.
7. Return the loaded toasts to the broiler for 1–2 minutes, just until the feta starts to soften and the edges are lightly toasted.
8. Transfer the toasts to plates and top with the roughly chopped fresh parsley leaves and a final drizzle of extra virgin olive oil.
Out of the oven, this toast offers a delightful contrast of creamy chickpeas, tangy feta, and crunchy sourdough. The fresh parsley and lemon brighten each bite, making it feel light yet hearty. Try it topped with a fried egg for breakfast or paired with a simple salad for a complete meal.
Egg-in-a-Hole Toast with Crispy Edges
Every morning deserves a breakfast upgrade that’s simple yet satisfying. Egg-in-a-Hole Toast delivers crispy, buttery bread with a perfectly cooked egg nestled in the center—a classic comfort food made effortlessly delicious.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 5 minutes
Ingredients
– 1 slice of thick-cut sourdough bread
– 1 large farm-fresh egg
– 1 tablespoon of creamy unsalted butter
– 1 pinch of flaky sea salt
– 1 pinch of freshly cracked black pepper
Instructions
1. Place the thick-cut sourdough bread on a cutting board. Use a small glass or cookie cutter to cut a 2-inch circle from the center of the bread, reserving the bread round.
2. Heat a non-stick skillet over medium-low heat. Add the creamy unsalted butter and let it melt completely, swirling to coat the pan evenly.
3. Place the bread slice and the reserved bread round in the skillet. Toast for 1–2 minutes until the bottom is golden brown and crispy.
4. Flip the bread slice and round carefully using a spatula. Crack the large farm-fresh egg directly into the hole of the bread slice.
5. Cook for 2–3 minutes until the egg white is fully set but the yolk remains runny. For a firmer yolk, cover the skillet with a lid to trap steam.
6. Season the egg immediately with a pinch of flaky sea salt and a pinch of freshly cracked black pepper.
7. Remove from heat and serve immediately on a plate, with the toasted bread round on the side for dipping.
You’ll love the contrast between the crunchy, buttery toast edges and the silky, rich egg yolk. Try topping it with a sprinkle of sharp cheddar or a dash of hot sauce for an extra kick—it’s a versatile base for endless breakfast creativity.
Mushroom and Thyme Toast
Perfect for a cozy winter morning, this mushroom and thyme toast transforms simple ingredients into an elegant breakfast. The earthy mushrooms and aromatic thyme create a savory topping that feels indulgent yet effortless to prepare. You’ll have a restaurant-worthy dish ready in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 thick slices of rustic sourdough bread
– 2 tablespoons of rich extra virgin olive oil
– 1 pound of fresh cremini mushrooms, thinly sliced
– 2 cloves of aromatic garlic, minced
– 1 tablespoon of fresh thyme leaves
– 1/2 cup of heavy cream
– 1/2 cup of freshly grated Parmesan cheese
– 1 tablespoon of unsalted butter
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. Preheat your oven to 375°F.
2. Place 4 thick slices of rustic sourdough bread on a baking sheet.
3. Toast the bread in the oven for 8-10 minutes until golden and crisp.
4. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat.
5. Add 1 pound of fresh cremini mushrooms to the skillet in a single layer.
6. Cook the mushrooms for 5-7 minutes without stirring to develop a deep brown sear.
7. Stir in 2 cloves of aromatic garlic and 1 tablespoon of fresh thyme leaves.
8. Cook for 1 minute until fragrant.
9. Pour in 1/2 cup of heavy cream and bring to a simmer.
10. Reduce heat to medium and let the cream thicken for 2-3 minutes.
11. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and smooth.
12. Add 1 tablespoon of unsalted butter, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt.
13. Stir to combine and remove from heat.
14. Spoon the mushroom mixture generously over the toasted sourdough slices.
15. Serve immediately while hot.
Know that each bite offers a satisfying crunch from the toast against the creamy, umami-rich mushrooms. The thyme adds a subtle herbal note that brightens the dish. For a creative twist, top with a fried egg or serve alongside a simple arugula salad for a complete meal.
Pesto and Mozzarella Toast
Unbelievably simple yet satisfying, this Pesto and Mozzarella Toast transforms basic ingredients into a gourmet snack in minutes. Use high-quality pesto and fresh mozzarella for the best flavor. It’s perfect for a quick lunch, appetizer, or late-night craving.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 4 slices of thick-cut sourdough bread
– 1/2 cup of vibrant basil pesto
– 8 ounces of fresh mozzarella cheese, sliced into 1/4-inch rounds
– 2 tablespoons of rich extra virgin olive oil
– 1/4 teaspoon of flaky sea salt
– 1/4 teaspoon of coarsely ground black pepper
Instructions
1. Preheat your oven’s broiler to high (500°F) and position a rack 6 inches from the heat source.
2. Brush both sides of each sourdough bread slice lightly with the rich extra virgin olive oil using a pastry brush.
3. Place the oiled bread slices directly on the oven rack and broil for 1-2 minutes until golden and crisp on one side. Tip: Watch closely to prevent burning under the broiler.
4. Remove the bread from the oven and flip each slice over using tongs.
5. Spread 2 tablespoons of vibrant basil pesto evenly over the untoasted side of each bread slice.
6. Arrange the fresh mozzarella cheese slices in a single layer over the pesto, covering the surface completely.
7. Sprinkle the flaky sea salt and coarsely ground black pepper evenly over the mozzarella.
8. Return the toast to the oven and broil for 3-4 minutes until the cheese is melted and bubbly with golden-brown spots. Tip: Rotate the baking sheet halfway through for even browning.
9. Remove from the oven and let cool for 1 minute before serving. Tip: Letting it rest briefly prevents the cheese from sliding off.
The melted mozzarella becomes wonderfully stretchy against the crisp, pesto-slathered sourdough. Try topping it with a drizzle of balsamic glaze or fresh tomato slices for extra brightness. This toast delivers a perfect balance of creamy, herby, and savory flavors in every bite.
Apple and Almond Butter Toast
Savor a simple upgrade to your morning toast with crisp apple slices and creamy almond butter. This quick combination delivers a satisfying crunch and natural sweetness that feels indulgent yet wholesome. It’s the perfect balance of textures and flavors for a fast, nourishing start.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 slice of thick-cut, artisanal whole-grain bread
– 2 tablespoons of smooth, creamy almond butter
– ½ of a crisp, medium-sized Honeycrisp apple
– 1 teaspoon of raw, golden honey
– 1 pinch of flaky sea salt
Instructions
1. Toast the thick-cut, artisanal whole-grain bread in a toaster until it is golden brown and crisp, about 2–3 minutes on a medium-high setting.
2. Core the crisp, medium-sized Honeycrisp apple and slice it thinly into approximately ¼-inch pieces for even layering.
3. Spread the 2 tablespoons of smooth, creamy almond butter evenly over the warm, toasted bread using a knife, covering the surface completely.
4. Arrange the thin apple slices in a single, overlapping layer on top of the almond butter to maximize crunch in every bite.
5. Drizzle the 1 teaspoon of raw, golden honey in a zigzag pattern over the apple slices for a touch of natural sweetness.
6. Sprinkle the 1 pinch of flaky sea salt evenly over the top to enhance the flavors and add a subtle savory contrast.
Ultimate texture comes from the crisp toast against the creamy almond butter and juicy apple slices. The honey adds a floral sweetness that pairs beautifully with the nutty base, while the salt brightens each component. For a creative twist, try grilling the assembled toast for 1–2 minutes to caramelize the apples slightly.
Spicy Hummus and Cucumber Toast
Unbelievably simple yet packed with flavor, this spicy hummus and cucumber toast is a perfect quick lunch or snack. It comes together in minutes and delivers a satisfying crunch with a creamy, spicy kick. You likely have most ingredients on hand already.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 slices of rustic sourdough bread
– 1 cup of creamy store-bought or homemade hummus
– 1 medium English cucumber, thinly sliced
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of cayenne pepper
– 1/4 teaspoon of flaky sea salt
– 1/4 cup of fresh cilantro leaves, roughly chopped
Instructions
1. Toast 4 slices of rustic sourdough bread in a toaster or under a broiler set to high until golden brown and crisp, about 2-3 minutes per side under the broiler.
2. Tip: For extra flavor, brush one side of each bread slice lightly with 1 tablespoon of the rich extra virgin olive oil before toasting.
3. Spread 1/4 cup of the creamy hummus evenly onto each piece of toasted bread.
4. Arrange the thinly sliced English cucumber in a single, slightly overlapping layer on top of the hummus on each toast.
5. Drizzle the remaining 1 tablespoon of rich extra virgin olive oil evenly over the cucumber-topped toasts.
6. In a small bowl, combine 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper.
7. Sprinkle the spice mixture evenly over all four toasts.
8. Tip: For precise heat control, mix the cayenne and paprika first to ensure even distribution before sprinkling.
9. Finish each toast with a light sprinkle of 1/4 teaspoon of flaky sea salt total and a scattering of the roughly chopped fresh cilantro leaves.
10. Tip: Add the salt just before serving to keep the cucumber crisp and prevent sogginess.
11. Serve immediately.
Kick back and enjoy the contrast of the crisp toast and cool cucumber against the creamy, warmly spiced hummus. The cayenne provides a slow-building heat that lingers pleasantly, while the cilantro adds a fresh, herbal finish. For a heartier version, top with crumbled feta or a soft-boiled egg.
Ricotta and Honey Toast with Pistachios
Breakfast just got a major upgrade with this simple yet sophisticated toast. By combining creamy ricotta with floral honey and crunchy pistachios, you’ll create a restaurant-worthy treat in minutes. It’s the perfect balance of textures and flavors for any time of day.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 3 minutes
Ingredients
– 4 slices of thick-cut artisan sourdough bread
– 1 cup of whole-milk ricotta cheese, creamy and fresh
– 3 tablespoons of raw wildflower honey, fragrant and golden
– 1/4 cup of shelled pistachios, lightly toasted and coarsely chopped
– 1 tablespoon of unsalted butter, softened
– 1/4 teaspoon of flaky sea salt, for finishing
Instructions
1. Preheat your oven’s broiler to 500°F and position the rack 6 inches from the heat source.
2. Spread 1 tablespoon of softened unsalted butter evenly on both sides of 4 slices of thick-cut artisan sourdough bread.
3. Place the buttered bread slices on a baking sheet in a single layer.
4. Broil the bread for 1–2 minutes per side until golden brown and crispy, watching closely to prevent burning.
5. Remove the toasted bread from the oven and let it cool slightly on a wire rack for 1 minute to avoid melting the ricotta.
6. Spread 1/4 cup of whole-milk ricotta cheese evenly onto each warm toast slice using a spoon or offset spatula.
7. Drizzle 2 1/4 teaspoons of raw wildflower honey over the ricotta on each toast, allowing it to pool slightly.
8. Sprinkle 1 tablespoon of coarsely chopped, lightly toasted pistachios over each ricotta-and-honey-covered toast.
9. Finish each toast with a pinch of flaky sea salt to enhance the sweetness and add a subtle crunch.
10. Serve immediately while the toast is still warm and the ricotta is creamy.
Rich, creamy ricotta contrasts beautifully with the crisp, buttery toast and crunchy pistachios. The floral honey adds a sweet note that balances the savory elements, making each bite complex yet comforting. Try it with a drizzle of balsamic glaze or a sprinkle of fresh thyme for a creative twist.
Tomato and Basil Bruschetta Toast
Savor the bright, fresh flavors of summer any time of year with this classic Italian appetizer. It’s a simple, no-cook assembly that lets quality ingredients shine. Perfect for quick snacks or elegant entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 rustic French baguette, sliced into ½-inch thick pieces
– 3 tablespoons rich extra virgin olive oil, divided
– 2 cloves fresh garlic, peeled
– 4 medium ripe Roma tomatoes, finely diced
– ¼ cup fresh basil leaves, thinly sliced (chiffonade)
– 1 tablespoon aged balsamic vinegar
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven broiler to high (500°F) and position a rack 6 inches from the heat source.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Brush one side of each slice lightly with 1 tablespoon of the extra virgin olive oil.
4. Broil the slices for 2–3 minutes until golden brown and crisp around the edges, watching closely to prevent burning.
5. Remove the baking sheet from the oven and let the toasts cool for 1 minute until safe to handle.
6. While still warm, rub the top of each toast firmly with a peeled garlic clove to infuse flavor.
7. In a medium mixing bowl, combine the diced Roma tomatoes, sliced fresh basil, remaining 2 tablespoons of extra virgin olive oil, and aged balsamic vinegar.
8. Gently toss the tomato mixture with flaky sea salt and freshly cracked black pepper until just combined, being careful not to crush the tomatoes.
9. Spoon the tomato-basil mixture generously onto each garlic-rubbed toast, allowing any juices to soak in.
10. Serve immediately on a platter. Tip: For best texture, assemble just before serving to keep the toasts crisp. Tip: Use a serrated knife to dice the tomatoes neatly without squashing them. Tip: Let the toasts cool slightly before rubbing with garlic to prevent the cloves from turning bitter.
You’ll love the satisfying crunch of the warm, garlicky toast against the juicy, cool tomato topping. The bright acidity of the tomatoes and vinegar balances beautifully with the herbal basil and fruity olive oil. For a creative twist, top with a drizzle of reduced balsamic glaze or a sprinkle of creamy burrata cheese.
Bacon and Egg Toast with Sriracha
Savor the perfect breakfast upgrade with this bacon and egg toast. It’s a crispy, savory, and spicy morning meal that comes together in minutes. You’ll love the combination of smoky bacon, runny eggs, and fiery sriracha.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 slices of thick-cut, smoky bacon
– 1 large, farm-fresh egg
– 1 slice of hearty sourdough bread
– 1 tablespoon of creamy, salted butter
– 1 teaspoon of spicy sriracha sauce
– 1 tablespoon of freshly chopped chives
– 1 pinch of flaky sea salt
– 1 pinch of coarsely ground black pepper
Instructions
1. Preheat a large skillet over medium-high heat (about 375°F).
2. Place the thick-cut, smoky bacon slices in the hot skillet.
3. Cook the bacon for 4-5 minutes per side until it’s crispy and browned.
4. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
5. Reduce the skillet heat to medium-low (about 300°F).
6. Add the creamy, salted butter to the skillet and let it melt completely.
7. Crack the large, farm-fresh egg directly into the melted butter.
8. Cook the egg for 2-3 minutes until the white is set but the yolk remains runny.
9. While the egg cooks, toast the slice of hearty sourdough bread until golden brown.
10. Place the toasted sourdough bread on a serving plate.
11. Arrange the crispy bacon slices on top of the toast.
12. Carefully slide the cooked egg onto the bacon.
13. Drizzle the spicy sriracha sauce over the egg in a zigzag pattern.
14. Sprinkle the freshly chopped chives evenly over the dish.
15. Season with a pinch of flaky sea salt and coarsely ground black pepper.
Let the runny yolk mingle with the spicy sriracha and smoky bacon for an irresistible bite. The crispy toast provides a sturdy base that soaks up all the savory juices. Try serving it with a side of sliced avocado or a simple arugula salad for a complete meal.
Summary
Crafting a delicious breakfast doesn’t have to be complicated! These 18 easy toast recipes prove that with a few simple ingredients, you can start your day with something special. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to share this roundup on Pinterest to spread the breakfast inspiration!
