Don’t knock it ’til you’ve tried it. This is my default breakfast almost every day.
A long, lost friend, Tracey, made me eat vegemite and avocado on toast after one of our morning runs many years ago. I cringed, bit and then was forever changed.
Now I look forward to this EVERY SINGLE day. Never get tired of it.
The sourdough I use is either an artisan spelt sourdough or the spelt and kamut (khorosan) sourdough vienna from Sol Bakery. I always toast it.
A reasonably nice variation is to use a bit of olive oil instead of the tahini. Good, healthy fats and one of the best ways to eat grains.