English muffin + peanut butter + banana

Steps

1. 1

   Fork-split it, do not cut it

   Push a fork all the way around the seam and pull the halves apart. That is what gives an English muffin its rough torn surface, which toasts into ridges and holds the peanut butter instead of letting it slide off. A knife gives you two smooth discs.

2. 2

   Toast until the ridges are brown

   Toast both halves until the raised bits are properly brown, about 2 minutes. Pale toast goes soft again in minutes and turns rubbery under the peanut butter.

   2:00
3. 3

   Thin layer of peanut butter, while it is hot

   One tablespoon per half, spread while the muffin is still hot so it loosens and goes on thin. Piled on thick it is a lot of fat sitting in the stomach right before a warm-up, and fat is the slowest thing to leave it.

4. 4

   Banana coins on top, then eat it with a glass of milk

   Slice one banana into coins across both halves. The milk is not optional garnish, it is the protein in this breakfast.