Toast. Its a ruddy marvel. It transforms the humble slice into a crunchy, warming, comforting and downright tasty snack.
Toasting your bread is only just beginning of what can be the most complex or the simplest of culinary adventures. Once your slice of golden magic emerges from under the grill (or toaster if you prefer carbon dark one side and hardly warmed the other) a world of choices await you.
Eat it there and then just as dry toast (hangover anyone) or top with, well, just about anything. Lovely melting butter is of course the true staple of any toast devotee but it doesn’t stop there. Jam, Marmalade, Marmite (one of my favourites especially post pub), baked beans, eggs in all guises, chocolate spread, dripping, mushrooms, kidneys, toast toppers (remember them), of course cheese, pilchards, sardines …. I could go on
Rub it with garlic and drizzle with olive oil and you have the base for any number of bruschetta connotations.
Cut it into soldiers for egg dipping is there anything you can’t do with toast? Some people and really I’ve seen this, dip it into their mug of tea.
Kids love it, grannies love it even the dog is partial to morsel.
You can have it for breakfast, lunch, dinner, supper as a snack whenever you want.
Why am I enthusing so much about toast, it’s because I’m sat here with a cup of tea and a couple of rounds of the good stuff what more could you ask for.
So to whoever discovered that waving a piece of bread in front of a flame made the ideal snack, hats off to you sir (or madam)
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