Breakfast Toast

Yogurt toast is sometimes called custard toast, which offers a clue to how the simple mixture of yogurt, egg and syrup baked on top of a piece of toast beautifully mimics the texture and flavor of French toast or even a cheese Danish. It comes together in just a few minutes, making it an option even on busy mornings. Thick Greek-style yogurt works best here to achieve the creamy texture you want in the custard; use a flavored yogurt if you like but taste it before adding the maple syrup and cut down on the amount used if necessary so it isn't too sweet. If you don't have brioche, you can use challah or any other soft bread here; save the sturdy wholegrain sourdough for another use. And feel free to play around with the toppings as well; raspberries, strawberries, cranberries and other berries work nicely here, slice them if they are on the larger side. Or you can use thinly sliced bananas, peaches, pears, or figs, and further dress your yogurt toast with chocolate chips or dollops of peanut butter or chocolate-hazelnut spread. If you don't have an air fryer, you can make this toast in an oven or toaster oven; bake it in an oven preheated to 400°F for 10 to 15 minutes, keeping an eye on the toast in the last few minutes of cooking so that it doesn't get overly browned or burnt around the edges.

Thick coconut yogurt, peppery purple daikon radish, and a lime and chile peanut salsa inspired by salsa macha come together for this savory yogurt toast created by Filipino American chef Woldy Reyes. He advises using a thick coconut yogurt for this recipe; if yours is too thin, spoon it into a piece of cheesecloth and let it drain over a bowl for a couple of hours to thicken.

These hulking avocado toasts with strawberries and creamy burrata are a great early summer lunch or, cut into thick slices, a crowd-pleasing appetizer. Be sure to use a quality balsamic vinegar here. Slideshow: More Avocado Toast Recipes 

A simple toast is the perfect vessel for many excellent toppings. Try the popular avocado toast, or opt for something different like a marinated piquillo pepper and whipped eggplant toast.

Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.” Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things. Slideshow: Best Sandwiches in the U.S.