A good chef can make toast interesting. Talent shows most in simple things.

Complexity hides a lot. Fifteen ingredients and a long technique can carry a dish even when the cooking is sloppy, because there is somewhere for the mistakes to go. Toast has nowhere to hide: the bread, the heat, the timing, the butter, and that is the whole exam. Anything simple exposes whether you actually understand what you are doing.

Pick the plainest thing you can make and make it four times this week, changing one variable each time. Thicker slice, hotter pan, salt, no salt. Keep notes, and you will find out more about cooking than a complicated recipe would have taught you.