Since self-isolation became widespread, our kitchens seen renewed action. And while the extra time is inspiring creativity and experimentation for the Alison Roman disciples among us, there’s also an undeniable desire for comfort and familiarity. That’s where breakfast toast, one of life’s simplest pleasures, comes into play. It’s hard to argue with a slice of crusty bread with butter or jam—and if you want to up the ante on flavor and nutritiousness, there are plenty of ways to do so with equal parts tasty and energy-boosting toppings. From an elevated take on avocado to one with homemade supercharged jam, nutrition and wellness experts provide their easy-to-whip-up breakfast toast recipes.

Caramelized Banana Toast

“It seems fancy, but it’s shockingly simple,” says Lily Kunin, co-founder of Clean Market, of her favorite salty-sweet toast recipe, which is dressed in crunchy almond butter and perfectly caramelized banana. “It’s one of my favorite healthy, hearty breakfasts with protein from the almond butter, some sweetness from the bananas, and immune boosting power from the turmeric honey,” she adds.

Ingredients: Your favorite slice of bread (Kunin suggests gluten-free fruit and nut bread, sourdough, or a thick-sliced cinnamon raisin), 2 tablespoons of crunchy almond coconut butter, 1 ripe banana sliced into coins, 1 teaspoon coconut oil, ⅓ cup honey, 1 tablespoon ground turmeric, and bee pollen for topping

For the turmeric honey, mix ⅓ cup honey with a tablespoon of ground turmeric. Set aside and store in an airtight container for drizzling on toasts and more. Then, for the caramelized bananas: Heat medium nonstick pan over medium high heat. Add coconut oil until melted, then add bananas and cook until golden, about three to five minutes. Carefully flip and cook until both sides are golden, then transfer to plate. To assemble your toast, toast your favorite bread and spread it generously with almond butter, then top it with caramelized bananas, a drizzle of honey, and a sprinkle of bee pollen.

Tahini Veggie Toast

“Move over avocados, because there’s a new toast topper in town,” says Nealy Fischer, founder of The Flexible Chef and author of the book, Food You Want For The Life You Crave, who looks to tahini—made of ground up sesame seeds mixed with lemon juice, garlic, salt, and pepper—as a robust and creamy spread. “It’s loaded with good-for-you-fats and low in belly-bloating carbs,” she explains. To top it off? A layer of cucumbers for “extra crunch,” as well as a mound of alfalfa sprouts and a few toasted sesame seeds.

Ingredients: A spoonful (or two) of homemade tahini paste, gluten-free bread, thinly-sliced cucumber, alfalfa sprouts, black sesame seeds; For the tahini: 1 cup raw tahini, ⅓ cup water (adjust for desired consistency), ¼ cup fresh lemon juice, 3-4 small garlic cloves, 1 tsp salt, and freshly ground black pepper.

To make the tahini, combine all ingredients in a blender and blend until smooth. Toast bread to your desired doneness, then top with a layer of tahini paste, followed by a layer of thinly sliced cucumbers. Add a heaping mound of alfalfa sprouts and a sprinkle of black sesame seeds.

Berry Chia Seed Jam Toast

“I love this jam because it’s easy to make and incredibly satisfying,” says Jessica Jones, M.S., R.D., and co-founder of Food Heaven Made Easy, of her sweet, fiber-rich rich spread. To enjoy it throughout the week, Jones suggests making a larger batch not just for breakfast toasts, but also for peanut butter and jelly sandwiches come lunchtime. “It provides about a serving of fruit and a healthy dose of omega-3,” she says.

Ingredients: Choice bread, 1 cup of blueberries, 5 sweet strawberries, 1 tablespoon of chia seeds, and if desired, a plant-based sweetener like stevia

Blend everything together, toast bread, then spread jam (serving size is 2 tablespoons) over toast with a sprinkle of blueberries. Store jam in fridge for up to 1 week.

Avocado and Beet Tahini Toast

“I love this recipe because it’s balanced, filling, and provides me with sustained energy for hours,” explains plant-based nutritionist and My New Roots blogger Sarah Britton of her recipe, which yields a delicious medley of flavors and nutrients. “The sourdough bread is full of fiber and complex carbohydrates from whole grains that have been fermented, so it is easy to digest and assimilate,” she explains. “The avocado and tahini provide fat, which keeps me feeling satisfied, and the everything bagel spice mix is crunchy, toasty, and tasty!”

Ingredients: 2 pieces toasted whole-grain sourdough bread, 1 ripe avocado, sliced squeeze of lemon, 2 tbsp beetroot tahini (tahini blended with roasted beet/a bit of beet juice), 1 tbsp Everything Bagel Spice (homemade or store-bought)

Slice and toast the sourdough, halve and pit the avocado, cut into slices and lay on top of the toast. Squeeze a wedge of lemon over the avocado, drizzle with the tahini, and sprinkle on the everything bagel spice mix to finish!

Savory Vegan Breakfast Toast

Savory, flavorful and filling are the three words that Koya Webb, celebrity holistic health coach and author of Let Your Fears Make You Fierce: How to Turn Common Obstacles into Seeds for Growth, uses to describe her sumptuous toast. “The mushrooms taste like bacon so it’s great for people who are trying to eat healthier, plant-based, or just cut back on pork consumption, but still want that hearty, Southern-style breakfast flavor.”

Ingredients: 2 slices bread of choice (gluten free), 10 ounces mushrooms, sliced 1 small ripe avocado, 1/2cup grape tomatoes slices, 1/4 cup Braggs Liquid Aminos 1 lime, 1 tablespoon fresh cilantro chopped, 1 teaspoon of everything bagel seasoning

Start with Braggs Liquid Aminos in a skillet over a medium high heat. Add the mushrooms and cook for about 5 minutes until they start to turn golden brown, turning them part way through. Remove the mushrooms from the heat. Meanwhile, toast the bread. Mash ¼ avocado with lime juice onto each slice of toast. Place ¼ of the cooked mushrooms on top of each slice of avocado toast. Place tomatoes and cilantro on top and sprinkle on the seasoning.