Have you ever looked at a piece of bread and asked yourself how such a simple thing could be the most popular breakfast on Instagram? That is toastul. I still remember the first time I came across one of those intricate toast designs—avocado roses, edible flowers, perfectly poached eggs—and I immediately thought to myself, “There is no way I can do that.” But the good news is that toastul is not a professional chef’s business, but rather a way of taking what you already have and making it just a little more special.

About three months back, I found myself in a boring breakfast cycle. I was eating the same cereal, following the same routine, and there was no excitement. Then I came across toastul, and to be honest? My mornings got revamped. Not because I received a certification in toast art overnight, but simply because I came to realize how easy it is to elevate the most basic bread into something that indeed makes you long for breakfast.

No matter if you are dashing out of the house or taking it slow on a laid-back Sunday, toastul will still work. It’s quick, it’s adaptable, and oh yeah—it’s also very camera-friendly.

What Exactly Is Toastul?

Consider toastul to be the more stylish, imaginative cousin of toast. Nothing has changed in terms of the fundamentals as you still get to work with bread and heat; however, everything that follows becomes a lot more interesting. Toastul, instead of just using one topping and assuming it’s your favorite (there’s no judgment), is all about layering, textures, colors, and combinations you wouldn’t have imagined.

The movement slowly started to get serious attention in 2018 when cafes put a price of $12 on avocado toast and people realized they could not only recreate but also improve these dishes at home. The food photographers in social media just bursting with their creations, suddenly toast was no longer boring.

What distinguishes toastul from a plain slice of toast? It’s a question of purpose. You are selecting the best bread, thinking about the compatibility of the various toppings, and even paying attention to the final presentation. It may sound sophisticated, but I assure you it is not hard.

Why Toastul Works for Real Life

I won’t lie, toastul wasn’t a magic trick that changed my life overnight. However, the more I have it into my daily routine for the past few months, the more that I can see some real benefits that go beyond just nice pictures.

It is really quicker than you can imagine. Most mornings, I leave for the day in a quarter of an hour. The toastul that I love most—sourdough with avocado, everything bagel spice, and a soft-boiled egg—takes approximately eight minutes from start to finish. That’s nothing in comparison to making pancakes or even waiting for the oatmeal to be properly cooked.

You will be eating more nutrients without any effort. When your toast is a canvas, you just automatically add more stuff. I used to totally ignore veggies in my breakfast. Now? Cherry tomatoes, arugula, and cucumbers—they just “happen” because they are attractive and their taste is even better than I expected.

It’s a budget-friendly thing that surprised me. The grocery bill for me didn’t rise when I started making toastul. What happened was that I became more intelligent regarding what I was buying. A $4 loaf of good sourdough lasts me almost a week. Fresh products are already used in more than one meal. No need for something extravagant.

The biggest gain? You won’t be bored. With so many combinations available you’re sure to never see breakfast as a hassle.

Getting Started: The Foundation

To begin with, before we get to toppings and techniques, we must first talk about bread. This is a matter of greater importance than one would think.

Let bread be the show everywhere. I have sampled no less than 15 different kinds so far. This is the way it is: the sourdough gives you that elastic feel and the lively taste; the whole grain gives the sweetness and fullness that lasts longer; the rye gives the sweetness and the difference; the ciabatta has got the air bubbles which spread the topping just right.

The thickness is also a factor. You should go for about half-inch thick slices. If too thin, it becomes a nasty mess. If too thick, the center will be doughy and the outer part burnt.

Do not toast if you cannot do it properly. The medium-high heat is your ideal range. You want the color to be golden brown and the crust to be crisp with some softness in the inside. I found this out the hard way when I burned three slices in a row trying to do it quickly. When using a toaster, the medium setting is good for most breads. In a pan, around 2-3 minutes a side with a bit of butter or olive oil makes for edges that are truly addictive. 

Simple Toastul Combinations That Actually Work

Let me tell you about my go-to recipes that I keep making, along with the lessons I got from each: 

The Classic Elevated: Mashed avocado, flaky sea salt, red pepper flakes, squeeze of lemon, microgreens. I was against avocado toast trend for a long time. It seems that the trend is there for a reason—it works. The lemon is very important; it makes the whole dish shine.

Sweet Morning Win: Almond butter, sliced banana, chia seeds, a drizzle of honey. This became my pre-workout meal. The combo keeps me energized for a good 3 hours, which my previous granola bar certainly didn’t.

The Savory Power Move: Hummus base, roasted cherry tomatoes, crumbled feta, fresh basil, balsamic glaze. I made this once for my friends and now they ask for it. The balsamic is what makes it; do not skip it.

Quick Protein Hit: Cottage cheese, smoked salmon, capers, thinly sliced red onion, fresh dill. Has a restaurant quality, takes only 5 minutes. It is cottage cheese that is way better than cream cheese in this case; it is lighter and gives protein.

Dessert Disguised as Breakfast: Ricotta cheese, fresh berries, mint leaves, touch of honey, lemon zest. I make this on weekends when I have an extra 10 minutes. The mint might look odd at first, but trust me, once you try it you won’t feel that way.

Common Mistakes I Made (So You Don’t Have To)

Overloading the toast. My first tries were looking like food towers that were collapsing immediately. The mantra “less is more” is really applicable here. Maximum three or four components. If you can’t pick it up and eat it without the risk of everything sliding off, you’ve gone too far.

Skipping the base layer. The first thing you put down on the toast, like avocado, hummus, or cheese, needs to be enough to cover the major part of the surface. It acts like glue for the other layers. I got this point after witnessing tomatoes slide off untoasted surfaces so many times.

Using wet ingredients thoughtlessly. Fresh tomatoes are mouth-watering but will soak your toast in minutes if you are not careful. Either dry them with a paper towel beforehand or add them right at the moment of eating.

Neglecting seasoning. Good salt is like a shocking difference in a positive way. I avoided purchasing fancy flaky sea salt for months, then finally surrendered and bought a $6 tin. The tin lasted for four months and every toast I made was elevated to a new level. Regular table salt does not provide the same texture or flavor burst.

Making Toastul Part of Your Routine

Elaborate creations are not a must every morning. I for one, do not. During the days of the week, I rely on three to four combinations which I can even make with my eyes closed. 

I do my experimenting on Sundays. I will pick out one or two new items from the farmers market—perhaps a strange cheese, a jam that is not so common, or whatever attracts my attention—and then I will see what happens. Some tries are unsuccessful (goat cheese and strawberries sounded better than it actually tasted). Others turn into new favorites (ricotta with roasted red peppers and honey is the perfect combination). 

Preparation is the secret to an easier life. I have started to keep a few things ready: a small container with pre-mashed avocado mixed with lemon juice (it lasts two days if you press plastic wrap directly on the surface), hard-boiled eggs in the fridge, halved cherry tomatoes, and spreads in squeeze bottles for easy application. 

The aim is not perfection. Rather it is to have something delicious which doesn’t feel like the same old thing every day.

Beyond Breakfast

Once you master the basics, toast for lunch and dinner will be served. I don’t even remember how many dinner toasts I made with chicken leftovers, arugula, and balsamic. It’s one of those dinners that feels filling yet light. 

For lunch, I suggest this: olive tapenade, fresh mozzarella, sun-dried tomatoes, and basil. Takes the same investment in time as making a sandwich, but somehow feels more rewarding.

The sweet versions are quite surprising when used for afternoon snacks. Peanut butter, apple slices, and cinnamon combo makes a different impact at 3 PM when you really need energy to finish off the day.

Why This Matters

What toastul actually imparted to me was a simple lesson: it is not really about the equipment being high-end, the ingredients being super expensive, or the skills of a chef being no less than perfect; rather, it is about taking the time and putting the effort in every step of the process. This may seem an overstatement but it is a fact nonetheless.

My bread-toaster cost $20, and my bread-toasting gets spent mostly on $5 or less for the low-end ones. I made most of my toppings out of things that I always had on hand—or things that I’ve bought for $2 and are enough for weeks. But the difference in my attitude towards breakfast? That has already earned back the small amount I invested and more.

By tomorrow morning you can already be on your way. Use any bread you like, add one or two toppings of your choice, and taste. Perhaps it will be your new routine; perhaps you will realize that you still like plain toast better. But one thing is for sure, you will have spent 10 minutes trying out something new, which is longer than what most people will do.

Toastul was not about obeying commands and winning over people by showing off, it was about turning the simple into the appealing -something you might even look forward to eating. And to be honest, that is enough!