Our day with Toast was great. So great in fact they might never have as much fun again. C’est La Vie
Cap’n Crunch French Toast
2 cups Cap'n Crunch cereal
2 eggs
2 tablespoons milk
Butter
Bread
· Put cereal in a large ziploc, seal and crush into dust with a rolling pin, bottle of wine, whatever works – then put into a wide bowl
· Beat eggs in a wide bowl and add milk - stir to combine
· Dip bread slices into milk mixture, let excess drip off then put into Cap’n – make sure both sides are coated well with cereal
· Heat a large non-stick, and add butter – when it melts add bread
· Cook until lightly golden brown on both sides
· Serve
Avo Lox Toast
Avo
Lox slices
Toast
Red onion, chopped very fine
Everything bagel seasoning
· Mash avocado well
· Toast bread
· Spread avocado on toast, top with lox, red onion and finally sprinkle with everything seasoning
Mushroom Toast
2 heads garlic
Olive oil
Butter
1 pound thinly sliced shiitake mushrooms
Kosher salt & freshly ground pepper
2 tablespoons parsley, chopped
Baguette, sliced in half horizontally
Parmesan, grated
· Preheat oven to 400 degrees
· Slice ½ inch off the top of the garlic head, exposing all the cloves
· Put garlic on a sheet of foil cut, side up, drizzle with oil then seal foil well
· Bake 45 minutes, open and let get cool enough to handle
· Use a small fork or knife to pull the roasted garlic cloves out of their skins, put into a small bowl and mash
· While the garlic roasts, sauté mushrooms in 2 tablespoons each oil and butter until beautifully softened then season with salt & pepper and stir in parsley – keep warm
· To serve: toast or grill bread, spread on some of the roasted garlic, then top with mushrooms and finish with parmesan
Shrimp Toast
½ pound raw, peeled and deveined shrimp
4 large sea scallops
½ inch piece of ginger – peeled and rough chopped into smallish pieces
1 clove garlic, peeled
½ teaspoon sesame oil
Baguette, sliced crosswise ¼ inch thick
Black sesame seeds
· Put shrimp, scallops, ginger, garlic and sesame oil into a processor
· Process until smooth and well combined
· Heat ½ inch oil in a small pot
· Spread some of the shrimp mixture on a slice of baguette and top with some sesame seeds
· When oil is approximately 350 degrees, put in baguette slices - shrimp side down
· Cook a minute or so until lightly golden, then carefully flip over
· When the bottom is golden, remove to paper towels and let sit a couple minutes
· Eat…the hell outta them
· Spinach & Prosciutto w/Crispy Poached Egg
Spinach & Prosciutto with Crispy Egg
White vinegar
Eggs
Flour
Panko crumbs
Oil
Spinach
Prosciutto, thinly sliced
Ciabatta Roll, sliced in half horizontally
· Bring at least 5-6 inches of water to a simmer (not boiling) in a smallish pot
· Add a couple tablespoons of vinegar & stir to mix
· Crack an egg into a small cup
· Then using a large spoon, swirl simmering water to create a mini vortex, then gently slip the egg into the center of the swirl - the egg will slowly come together
· Using a slotted spoon check the egg – anywhere between 2 and 3 minutes - the white should be set and the yolk runny, remove and put into ice water
· Dry egg well, coat lightly in flour, dip into beaten egg and coast with panko
· Put into 350 degree oil until lightly golden, 1 to 1.5 minutes
· While it cooks toast bread
· While it toasts…throw a couple handfuls baby spinach into a hot non-stick pan with a splash of oil and stir until wilted – about 2 minutes
· Add s&p, stir well and keep warm
· Throw a couple pieces of prosciutto in a hot pan to crisp up a bit on both sides – set aside
· Start the build – toasty bread, spinach, prosciutto, panko fried egg
· Wow