'I'm in my pajamas but my toast is ready for its photo op.'
. The package should say “Texas Toast Sandwich Bread” or have “thick” in the name. You want slices that are between ¾" and 1" thick. The stockier and spongier the slice is, the better it will hold up to and hold onto daubs of herby butter. I prefer sandwich bread, Italian bread, or any slice with tight knit spores—that flat, dense face is a good blank canvas for the display of herbs.
Make sure you have a non-stick skillet that is heating over medium heat, and that your butter is unsalted and just soft enough to spread. Depending on the size of your bread and whether you are into buttering both sides like I am, add. My magic combo has a large percentage of whole fresh oregano leaves, thyme, and about a teaspoon of roughly chopped rosemary.
My favorite part of this toast happens to be the silly ridiculousness of all those frilly herbs decorating a single slice of bread. But either way, once you taste this new way to toast, you’ll be tempted to add it to the rotation.
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