Slices of sourdough, thinly coated with butter, “fried” on both sides until golden brown. I typically have them with homemade pâte, guava cheese, or some random jam. Or sometimes I spread olive oil and a pinch of salt while still in the skillet, it depends on my mood.

If I’m sick or hungover I like it burnt with butter rubbed on it afterwards. Normally though I’ll eat it toasted just enough so that it crunches and top with apricot jam or some preserves.

Buttered with beans on.

Or buttered with eggs on.

Sourdough nicely toasted with butter and sour cherry preserves

Butter and raspberry jam. Butter, Vegemite and a slice of cheese is nice too for a more savoury snack

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If it’s just in terms of toasting then it should be just on the edge where the texture becomes slightly crunchy, but still retaining moisture inside. The taste should not retain any dougheyness. The surface should have small patches of browning visible but the majority of it still be white.

Regardless of topping or treatment, I prefer using a skillet for even heat distribution.

A single crispy not burnt toast (artisanal bread). Jam (strawberry, apricot or blueberries have my preference). Tea but coffee is OK too.

Medium to dark toast. Butter salt and pepper.

I like to have one piece, very lightly toasted. Half marge and half topping, either marmite or jam.