If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Our day with Toast was great. So great in fact they might never have as much fun again. C’est La Vie
Ingredients
Cap’n Crunch French Toast
2 cups Cap’n Crunch cereal
2 eggs
2 tablespoons milk
Butter
Bread
Avo Lox Toast
Avo
Lox slices
Toast
Red onion, chopped very fine
Everything bagel seasoning
Mash avocado well
Toast bread
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
Shrimp Toast
1/2 pound raw, peeled and deveined shrimp
4 large sea scallops
1/2 inch piece of ginger – peeled and rough chopped into smallish pieces
1 clove garlic, peeled
1/2 teaspoon sesame oil
Baguette, sliced crosswise 1/4 inch thick
Black sesame seeds
Spinach & Prosciutto with Crispy Egg
White vinegar
Eggs
Flour
Panko crumbs
Oil
Spinach
Prosciutto, thinly sliced
Ciabatta Roll, sliced in half horizontally
Directions
Cap’n Crunch French Toast
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
Spread avocado on toast, top with lox, red onion and finally sprinkle with everything seasoning
Mushroom Toast
Preheat oven to 400 degrees
Slice 1/2 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
Put shrimp, scallops, ginger, garlic and sesame oil into a processor
Process until smooth and well combined
Heat 1/2 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
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
