📝 About This Recipe
Experience the quintessential Australian breakfast elevated through the lens of a professional kitchen. This dish marries the complex, lactic tang of naturally leavened sourdough with the deep, savory intensity of Vegemite—a legendary fermented yeast extract rich in B vitamins and umami. When balanced with high-fat cultured butter and a hint of textural contrast, this humble toast becomes a gourmet exploration of fermentation and salt.
🥗 Ingredients
The Foundation
- 2 thick slices Artisanal Sourdough Bread (preferably a high-hydration loaf with a blistered crust)
- 2 tablespoons Cultured Salted Butter (must be softened to room temperature)
The Fermented Seasoning
- 1/2 teaspoon Vegemite (genuine concentrated yeast extract)
Chef's Elevated Toppings
- 1 pinch Maldon Sea Salt (for flaky textural contrast)
- 1 teaspoon Fresh Chives (finely minced)
- 1 teaspoon Extra Virgin Olive Oil (high quality, for a peppery finish)
- 1 pinch Black Peppercorns (freshly cracked)
- 1 small Radish (paper-thin slices for crunch)
- 1/4 teaspoon Lemon Zest (to brighten the fermented notes)
👨🍳 Instructions
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1
Begin by slicing your sourdough loaf into generous 1-inch thick slices to ensure a soft, pillowy interior and a sturdy exterior.
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2
Preheat your cast-iron skillet over medium-high heat or prepare a high-quality wide-slot toaster.
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3
If using a skillet, lightly brush the bread with a tiny amount of olive oil to facilitate even browning and heat for 2 minutes per side until golden brown.
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4
Monitor the toast closely; you are looking for 'GBD'—Golden Brown and Delicious—with slightly charred edges for a smoky depth.
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5
Immediately upon removing the toast from the heat, place it on a wire rack for 20 seconds to allow steam to escape, preventing a soggy bottom.
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6
While the bread is still piping hot, apply the cultured butter generously. It should melt into the open crumb of the sourdough, creating a rich, fatty barrier.
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7
Using a small offset spatula or a butter knife, take a very small amount of Vegemite—less is more with this potent fermented seasoning.
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8
Scrape the Vegemite over the melted butter in thin, translucent streaks. Do not coat it like jam; it should look like a tiger-stripe pattern of dark brown and golden yellow.
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9
Sprinkle the finely minced chives and lemon zest over the top to provide an aromatic lift to the heavy yeast notes.
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10
Arrange the paper-thin radish slices on top if you desire a refreshing, peppery crunch to balance the salt.
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11
Finish with a final flourish of flaky sea salt and a crack of black pepper to heighten the flavor profile.
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12
Slice the toast on a sharp diagonal and serve immediately while the temperature contrast between the hot bread and cool toppings is at its peak.
💡 Chef's Tips
The golden rule of Vegemite is the 'Butter-to-Vegemite Ratio': aim for 4 parts butter to 1 part Vegemite. Always use room temperature butter; cold butter will tear the delicate sourdough crumb and won't emulsify with the Vegemite. If the flavor is too intense for beginners, whisk the butter and Vegemite together beforehand to create a 'Vegemite Butter'. Avoid using pre-sliced sandwich bread; the structural integrity of artisanal sourdough is essential for supporting the toppings. Ensure your sourdough is fresh or well-stored; stale bread will become too hard when toasted, distracting from the creamy spread.
🍽️ Serving Suggestions
Pair with a flat white coffee or a strong English Breakfast tea to complement the savory notes. Serve alongside a soft-poached egg; the runny yolk creates a luxurious sauce for the salty toast. Add a side of sliced avocado to provide a creamy, cooling element to the dish. A glass of chilled tomato juice or a spicy Bloody Mary makes for a bold brunch pairing. For a sweet-savory twist, serve with a small wedge of sharp cheddar cheese on the side.