Main Course

Breakfast Toast

July 27, 2018

 

BREAKFAST TOAST FOR THE WIN! If you haven’t noticed, avocado toast has been sweeping local cafe’s and breakfast restaurants for quite sometime now and I thought it’d be nice to sprinkle a bit of variety into the mix! Plus, I got to make homemade ricotta!!! It’s the most satisfying thing EVER! Let’s get started!

For the Egg Spread, boil 3-4 eggs for about 8-11 minutes for a soft-boiled.

To stop the cooking process immediately, place the eggs in an ice filled water.

Peel the shells off, use a fork to smash the eggs, and mix them together

Add 1 tablespoon of chopped capers.

Add 1 tablespoon of chopped red onion.

Add 1 tablespoon of chopped herbs: preferably parsley, chervil, or tarragon.

Add ¼ cup of olive oil.

Add 1 teaspoon of Dijon mustard.

Sprinkle some salt and pepper.

Give it a good mix to infuse all the flavors.

To create the ricotta cheese, add ½ gallon of milk into a saucepot.

Turn the heat to medium and cook the milk to a light simmer.

Be careful not to boil the milk as it will scorch and may cause some bitterness.

Once the milk is brought to a light simmer, squeeze or add 5 tablespoon of lemon juice into the saucepot.

Notice how the milk changes as the top begins to look spongy.

Once the milk has curdled, turn off the heat and let the mixture settle for 1-2 minutes. You now have a ricotta cheese.

Use a strainer to remove the whey or liquid from the ricotta.

Note: if you prefer a creamy ricotta, add some whey back into the cheese.

Add a few pinches of salt.

To create the Blackberry Compote, use a small pot and turn the heat to medium.

Add 1 cup of blackberries into the pot. Keep some as reserve.

Add 4 tablespoon of brown sugar.

Pour 2 tablespoon of brandy.

Note: flare-ups may occur, as it tends to produce when pouring alcohol.

Cook for about 10 minutes until it turns into a bubbly, chunky, berry syrup.

Add the hot berry mixture with the rest of the uncooked blackberries.

Mix and refrigerate for about 30 minutes prior to serving.

Add 1 chopped garlic clove into a bowl.

Add 1 teaspoon of thinly sliced lemon zest.

Add 1 tablespoon of chopped herbs: rosemary, oregano, and thyme

Add 2 tablespoon of chopped roasted cashews

Pour ¼ cup of olive oil.

Add some salt and cracked black pepper.

Mix all the ingredients together.

Scoop out 1 avocado from the skin and add it into a new bowl.

Slice ½ of a zucchini into bite sized pieces and add it into the bowl.

Season the avocado and zucchini mix with 1-2 spoonful of the pesto.

Squeeze half a lemon or 3-4 tablespoon of lemon juice.

Sprinkle some red chili flakes for a spicy kick.

Mix all the ingredients together.

Lightly toast and prepare some sourdough bread.

First, spread the pesto onto the toast.

Top it off with the zucchini and avocado mix.

Apply and cover the toast with the egg spread.

Next, place thinly sliced pieces of Atlantic salmon.

Pour 1 teaspoon of pesto on top of the salmon.

Add some fennel leaves for extra flavor.

Spread the ricotta cheese on top of the toast until it is fully covered. Place enough ricotta to hold the blackberries in.

Next, top it off with the blackberry compote.

Last step, it’s time to enjoy your toasts!

Breakfast Toast

Ingredients

  • Egg Spread:
  • 3-4 soft boiled eggs
  • 1tbsp Chopped herbs, preferably parsley, chervil, and tarragon
  • 1tbsp chopped capers
  • 1 tbsp chopped red onion
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • Cashew Pesto:
  • 1/4 cup olive oil
  • 1 tbsp chopped rosemary, oregano, and thyme
  • 2 tbsp chopped roasted cashews
  • 1 tsp sliced lemon zest
  • 1 chopped garlic clove
  • salt and pepper to taste
  • Ricotta:
  • 1/2 gallon milk
  • 5 tbsp lemon juice
  • 1 tsp salt
  • Blackberry Compote:
  • 1 cup blackberries
  • 2 tbsp brandy
  • 4 tbsp brown sugar

Instructions

    EGG SPREAD
  1. Boil 3-4 eggs for about 8-11 minutes for a soft-boiled.
  2. To stop the cooking process immediately, place the eggs on an ice filled water.
  3. Peel the shells off, use a fork to smash the eggs, and mix them together
  4. Add 1 tablespoon of chopped capers.
  5. Add 1 tablespoon of chopped red onion.
  6. Add 1 tablespoon of chopped herbs: preferably parsley, chervil, or tarragon.
  7. Add ¼ cup of olive oil.
  8. Add 1 teaspoon of Dijon mustard.
  9. Sprinkle some salt and pepper.
  10. Give it a good mix to infuse all the flavors.
  11. RICCOTA CHEESE
  12. Add ½ gallon of milk into a saucepot.
  13. Turn the heat to medium and cook the milk to a light simmer.
  14. Be careful not to boil the milk as it will scorch and may cause some bitterness.
  15. Once the milk is brought to a light simmer, squeeze or add 5 tablespoon of lemon juice into the saucepot.
  16. Notice how the milk changes as the top begins to look spongy.
  17. Once the milk has curdled, turn off the heat and let the mixture settle for 1-2 minutes. You now have a ricotta cheese.
  18. Use a strainer to remove the whey or liquid from the ricotta.
  19. Note: if you prefer a creamy ricotta, add some whey back into the cheese.
  20. Add a few pinches of salt.
  21. BLACKBERRY COMPOTE
  22. Use a small pot and turn the heat to medium.
  23. Add 1 cup of blackberries into the pot. Keep some for reserve.
  24. Add 4 tablespoon of brown sugar.
  25. Pour 2 tablespoon of brandy.
  26. Note: flare-ups may occur, as it tends to produce when pouring alcohol.
  27. Cook for about 10 minutes until it turns into a bubbly, chunky, berry syrup.
  28. Add the hot berry mixture with the rest of the uncooked blackberries.
  29. Mix and refrigerate for about 30 minutes prior to serving.
  30. CASHEW PESTO
  31. Add 1 chopped garlic clove into a bowl.
  32. Add 1 teaspoon of thinly sliced lemon zest.
  33. Add 1 tablespoon of chopped herbs: rosemary, oregano, and thyme
  34. Add 2 tablespoon of chopped roasted cashews
  35. Pour ¼ cup of olive oil.
  36. Add some salt and cracked black pepper.
  37. Use a spoon to mix all the ingredients together.
  38. Scoop out 1 avocado from the skin and add it into a new bowl.
  39. Slice ½ of a zucchini into bite sized pieces and add it into the bowl.
  40. Season the avocado and zucchini mix with 1-2 spoonful of the pesto.
  41. Squeeze half a lemon or 3-4 tablespoon of lemon juice.
  42. Sprinkle some red chili flakes for a spicy kick.
  43. Mix accordingly prior to serving.
  44. TOAST
  45. Lightly toast and prepare some sourdough bread.
  46. AVOCADO TOAST
  47. First, spread the pesto onto the toast.
  48. Top it off with the zucchini and avocado mix.
  49. EGGSPREAD TOAST
  50. Apply and cover the toast with the egg spread.
  51. Next, place thinly sliced pieces of Atlantic salmon.
  52. Pour 1 teaspoon of pesto on top of the salmon.
  53. Add some fennel leaves for extra flavor.
  54. RICOTTA TOAST
  55. Spread the ricotta cheese on top of the toast until it is fully covered. Place enough ricotta to hold the blackberries in.
  56. Next, top it off with the blackberry compote.
http://www.byrontalbott.com/breakfast-toast/

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