I spend most of my day dreaming about what I’ll be making for dinner.
Breakfast though is the exact opposite. At our house, we rotate through three meals with precision. Bagels/lox/cream cheese, eggs and avocado with toast, and yogurt with jam and granola (or as Theo would say, granona). Occasionally we’ll slip out to the coffee shop on the corner and pick up some croissants. But usually, it’s one followed by the other followed by the other.
But people—I’m ready to introduce another option to our rotation: tahini and honey toast. On sourdough. With sesame seeds. In the past two weeks, I’ve become slightly addicted.
I missed out on a childhood of eating peanut butter toast sandwiches because I tried peanut butter at age 5 and didn’t like it, and never gave it another shot until two years ago. I learned that peanut butter is, in fact, delicious, but when it comes to toast, I’m now choosing tahini. There’s not much more to it than that. I just had to share.
- Thick slices of sourdough bread
- Tahini paste
- Honey
- Sesame seeds
- Toast sourdough bread. Slather with tahini, drizzle with honey, and sprinkle with sesame seeds.
Someone needs some toast plates. all puns intended.
writes jackiematelskiI know. Our Toast espresso cups are probably the most used items in our kitchen. And I abuse the saucers and use them as real plates all the time. Prob time for an upgrade to real plates too.
writes Vicky