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.
this post was submitted on 07 May 2025
13 points (100.0% liked)
[Migrated, see pinned post] Casual Conversation
3363 readers
1 users here now
We moved to [email protected] please look for https://lemm.ee/post/66060114 in your instance search bar
Share a story, ask a question, or start a conversation about (almost) anything you desire. Maybe you'll make some friends in the process.
RULES
- Be respectful: no harassment, hate speech, bigotry, and/or trolling.
- Encourage conversation in your OP. This means including heavily implicative subject matter when you can and also engaging in your thread when possible.
- Avoid controversial topics (e.g. politics or societal debates).
- Stay calm: Don’t post angry or to vent or complain. We are a place where everyone can forget about their everyday or not so everyday worries for a moment. Venting, complaining, or posting from a place of anger or resentment doesn't fit the atmosphere we try to foster at all. Feel free to post those on [email protected]
- Keep it clean and SFW
- No solicitation such as ads, promotional content, spam, surveys etc.
Casual conversation communities:
Related discussion-focused communities
founded 2 years ago
MODERATORS
Oh niiiiice. You really take it up a notch
Buttered with beans on.
Or buttered with eggs on.
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.
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.
Crispy enough to give it a texture, soft enough to soak in eggs or syrup.
A single crispy not burnt toast (artisanal bread). Jam (strawberry, apricot or blueberries have my preference). Tea but coffee is OK too.
I like to have one piece, very lightly toasted. Half marge and half topping, either marmite or jam.
Butter and raspberry jam. Butter, Vegemite and a slice of cheese is nice too for a more savoury snack
Medium to dark toast. Butter salt and pepper.