My toast ensemble sounds high-maintenance, but it’s worth the effort: toasted sourdough (always), mashed avocado, goat cheese crumbles, everything bagel seasoning, microgreens, over-easy egg, and chili crisp oil.
— Courtney Lewis Opdahl,
managing editor
Coconut oil, natural peanut butter, honey from a friend’s bee apiary, and sliced banana.
— Christy Rice,
digital content specialist
Butter, then peanut butter, then sliced super-sour dill pickles. Fat and acid!
— Courtney Helgoe,
executive editor
Thick, cold slabs of Kerrygold butter, preferably on lukewarm toast so the butter doesn’t melt and I can bite into it.
— Anjula Razdan,
senior director–digital
Strawberry jam! Ideally, it would be the homemade jam made by two friends of mine. But I also like other locally crafted jams and preserves — the kind you can buy at farmers’ markets in small towns.
— Brett Fechheimer,
fact-checker/copy editor
It depends on the occasion. Am I eating eggs and sausage? I want half butter, half jam. Am I running late for something? Then it’s crunchy peanut butter. Am I traveling? I’ll use whatever fruit butter I can get my hands on. I love to feel fancy, even through a humble piece of toast.
— Cole Luskey,
business and circulation specialist
Hands down, my favorite combo is avocado, fresh cherry tomatoes, a drizzle of high-quality olive oil, and everything bagel seasoning. Sometimes I’ll add a schmear of cream cheese too.
— Jamie Martin,
editor in chief
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