Tips for a Better, Faster, More Delicious Breakfast

Photo by: Photo by Christina Holmes

Savory Toast, Sweet Toast, Scandi Toast
I'm not a breakfast person. But I am a toast person. The instantly recognizable and unforgettable smell is enough to get me out of bed. For most of my life, butter, peanut butter, or avocado was the extent of my topping. Then I met my wife. She's from Norway, where putting things on bread is a national pastime. Since we've been waking up together, toast has gotten a lot ... more 

Photo by: Photo by Christina Holmes

Savory Toast, Sweet Toast, Scandi Toast
I'm not a breakfast person. But I am a toast person. The instantly recognizable and unforgettable smell is enough to get me out of bed. For most of my life, butter, peanut butter, or avocado was the extent of my topping. Then I met my wife. She's from Norway, where putting things on bread is a national pastime. Since we've been waking up together, toast has gotten a lot more interesting. Buttered toast with cucumber and sea salt, sometimes with smoked fish--salmon, trout, or, my favorite, mackerel. Fresh ricotta and thinly sliced raw beets on toasted whole grain. My kids prefer sweet Norwegian brown cheese. For some, toast is an afterthought. Not in my home. --Andrew Knowlton, Restaurants and Drinks Editor

SAVORY: Spread sprouted sourdough or whole wheat toast with Greek yogurt. Top with shaved radishes, sliced scallion, and flaky sea salt.
SWEET: Spread ciabatta or brioche toast with ricotta. Top with ground cinnamon and thinly sliced pear.
SCANDI: Spread pumpernickel toast with salted butter. Top with smoked fish and cucumber coins.

HOW CHEFS WAKE UP:
"My meeting-with-someone-at-the-deli routine is always the same: smoked meat hash with Sriracha and super-extra-runny eggs." --Noah Bernamoff, Mile End Delicatessen, Brooklyn
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