A few weeks ago, I caught an episode of “Everything But the News,” wherein host Steve Goldbloom visits San Francisco toast mecca, The Mill. It’s one of our favorite past times here, to make fun of San Francisco’s $5 toast, but the episode was mouthwatering.

A couple days later, I stumbled into the kitchen in my usual morning fog to be greeted by an empty oatmeal canister. The thing about kids, see, is that they have to eat. (All the time.) It doesn’t matter if you didn’t realize you needed oatmeal when you were at the supermarket just the day before. Inconsequential, because oatmeal or no oatmeal, you are putting something on that table.

So, I decided to wing it with this toast idea.

I like to think the Toast Revolution has a few key elements, that provide just the right upgrade from the regular toast we all know and expect.

1. If you have it, use fresh bread and slice thick slices. Not necessary, but make a slice of toast into a meal.

2. Slather butter on all the way to the edge. This was the advice from The Mill. Don’t just put a circle on the inside, make use of all that bread. This goes for the toppings as well. Go all the way out to the edge.

3. Think beyond jam. For Bean’s toast, I topped it with what I usually put on her oatmeal: sliced almonds and raisins. (For the slice in the photo above, I also drizzled honey because…I’m an adult and I make my own choices and those choices usually involve more honey.)

4. Add way more than a sprinkle. Load that toast up with your topping of choice.

I had no idea how this would go over. It seemed a little like cheating a real breakfast, and 3 year olds don’t cut you much slack in the breakfast routine department. Bean devoured her slice of toast and asked for more.

As she made her way through her second slice, I decided to make some for myself. IT WAS DELICIOUS. Man, the smooth salty butter with the gentle crunch of almonds and touch of sweetness from the raisins (and honey) was eye-rolling good. No wonder the child was throwing these back.

I see a lot of potential in this formula. Pecan crumbles and diced dried apricots. Chopped walnuts with bananas. Pumpkin seeds and craisins. Pistachios and chopped dates.

I have a lot of experimenting to do.