Toast is magic.
Always toast two slices at a time:
The first still hot straight from the grill or toaster is covered in proper butter, and there's that lovely hot/warm texture of the melted butter making the toast soft ........
and the second slice, (or 4th , or 6th
) is allowed to go cold and crisp, before again you cover it thick with butter which doesn't melt this time, and you can add orange, or lemon marmalade for a whole alternative experience.
Then of course eggs, sausages, beans, bacon and other sundry fried breakfast foods are nothing without accompanying toast - it is again a texture thing:
you have the generally soft texture of eggs, beans tomatoes, and maybe the sausages, against the crispness of the toasted bread.
Oh and why has no-one mentioned the other toastastic delight - cheese on toast, or tomatoes and cheese on toast, or ham and cheese on toast, ...........