A toast to toast

A piece of quality bread can be enjoyed on its own, but it’s even better when toasted (there, I said it). Slathering the toast with salted butter elevates it yet again and it can become sublime with additional toppings. Toast topping is the subject of a recent Guardian Kitchen Aide column by Anna Berrill, which expounds on what chefs think are the best things put on top of toast.

Melted, bubbling cheese ranks high on the list, with chef Patrick Williams suggesting that South African braaibroodjie, which features cheese, tomatoes, and chutney, being an ideal to strive for. Tomatoes also feature in Theo Randall’s suggestion, although he takes it in a different direction with garlic, slow roasted tomatoes, basil, olive oil and burrata. Sign me up for that.

Fish – either fresh or from a tin – is another popular idea, with Jeremy Lee offering fried fresh sardines paired with blistered spring onions and a fried egg. Turning to the sweet side of the kitchen, Dom Fernando prefers a homemade cashew butter, but in a pinch cinnamon and sugar will suffice “Blend a little cinnamon and sugar, and sprinkle on buttered toast. That’s almost French toast without the effort of actually making it,” he says.

None of the chefs polled mentioned the ubiquitous avocado, although it remains a perennial favorite. I’m a fan of homemade jams and preserves because it feels special to have created something from scratch to smear on a slice of (preferably also homemade) quality toast. If you have can’t fail toast toppings, please share your best ideas.