NO NO NO NO! Don't use that awful spreadable stuff, it's mixed with vegetable oil and water to soften it and it makes the toast go soggy. Use proper butter, preferably Président, the absolute king of butters.
A tin of sardines mashed with a boiled egg, some mayo and black pepper makes the ultimate protein-rich toast topping.
If you leave the toast for a moment, in the toaster, or propped up on the worktop, to let the steam out and let it cool slightly, you'll get less soggy toast when you use spread. I use spread - whichever brand is on offer. It makes butter a real treat when I do get it!
Toppings - cheese, of course, jam, honey - honey on toast is my daily breakfast. When we were kids, Mum made cheese on toast by finely grating cheese and mixing a beaten egg in, made it nice and light and fluffy when toasted.
For a knife and fork toast recipe, it's hard to beat beans and a fried egg.