It's one of those delightful English words which is both a noun and a verb - a Make and a Do. Perhaps the simplest Make/Do of all. The words 'I can't even make toast' are known to be a lie (always) and excuse to get out of cooking/healthy eating the English-speaking world over. How to make really nice toast just the way you like it however is a little more of a struggle, and requires personal experimentation.
|From Vogel's website|
I have always had to balance the desire to make perfect toast (which has in my humble opinion to be white bread, for that golden-brown look) with my desire to make perfect sandwiches, which vary depending on filling but generally call for more 'interesting' bread. Vogel's products, pictured, in their green-and-purple or red-and-yellow striped packets, are a good compromise. Burgen also do a seedy loaf with slightly larger, whiter slices. Each loaf can keep me in toast (2 slices) and sandwiches (2 slices) for the vast majority of the working week.
Seedy bread is a great way to eat slightly better and tastier food without having to go down the brown bread route. It doesn't feel like brown bread, which even home-made can have a slightly dusty taste to the crust; with jam, marmite, smoked salmon, hard and soft cheese the little niblets add texture and vitamins without impacting much on the overall 'white' taste of the bread.
Seedy stuff also makes good eggy bread, or 'French toast' as they call it across the pond. Take 1/2 a beaten egg per slice, dunk the slices in the egg so they're soaked all through, and fry in a chunk of butter. I've had eggy bread with ketchup, or maple syrup and bacon, or sugar for pudding. Yum.
Now all I need to work out how to do is get up at 7am!