[The Hierophant]

I like my toast only very lightly browned, so still pretty soft in the middle. I smother it in olive-oil margerine as soon as it's out of the toaster so as to ensure that the marg melts right through. I'm pretty much open to any topping at all. Tomato, banana, vegemite, marmite, jam, peanut butter, nutella (chocolate hazelnut spread), ham, cheese, scrambled/fried eggs, baked beans, maple syrup, salmon, tuna, whatever....

Toast is a student staple around here.