Six years into my sourdough journey and I can confidently say this: there are very few things in life better than really good sourdough toast. Not plain toast. Not sad, rushed breakfast toast. I’m talking thick sliced, perfectly golden, crunchy-on-the-outside, chewy-on-the-inside sourdough toast piled with toppings that make you immediately want another slice.
Honestly, sourdough toast has become one of my favorite ways to enjoy my bread. It feels a little elevated without requiring much effort, and it turns simple ingredients into something that feels special.
Lately I’ve been rotating between two versions constantly, and both deserve a permanent spot in the breakfast lineup.
Avocado Toast on Sourdough
Classic for a reason.
I had a couple perfectly ripe avocados last week, so naturally sourdough avocado toast was happening immediately. I smashed the avocado with flaky sea salt, spread it over toasted sourdough, then topped it with a poached egg and fresh chives straight from my garden.
On the side I added sliced cherry tomatoes for a little freshness and color.
Simple? Yes.
Boring? Absolutely not.
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The crunchy sourdough with the creamy avocado and runny egg is honestly hard to beat. Plus it’s one of those breakfasts that actually keeps me full for hours instead of having me wandering back into the kitchen an hour later looking for snacks.
If you have homemade sourdough, this is one of the best ways to enjoy it.
Brie and Pancetta Sourdough Toast
Now this one feels a little fancy while still being ridiculously easy.
I started with softened brie smeared over warm sourdough toast. Then came crispy pancetta, poached eggs, even more pancetta, and fresh chives on top.
The warm brie melts slightly into the toast and the salty pancetta with the creamy egg is just perfection.
This is the kind of breakfast that makes you pause after the first bite because it tastes like something you’d order at a brunch spot. Except you’re standing in your own kitchen in pajamas holding coffee while feeling extremely accomplished.
Honestly, sourdough was made for combinations like this.
Why Sourdough Toast Just Hits Different
There’s something about the texture and flavor of sourdough that makes toast feel more substantial and satisfying. The crispy edges, the chewy center, the slight tang from the fermentation process… it works with both savory and creamy toppings so well.
And after six years of feeding starters, baking loaves, learning what works, and occasionally producing absolute hockey pucks along the way, moments like these still make me appreciate sourdough all over again.
Sometimes the simplest meals end up being the ones you crave most.
If you’re baking sourdough at home, consider this your sign to skip plain buttered toast for a day and try something a little more exciting.
You might suddenly find yourself planning meals around your next loaf too.
Don't forget to check out the rest of my Sourdough Series!
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