Hey what's up guys welcome back to my channel hope you guys have been rocking it in your kitchen it is
great to be back. Today's menu is all about breakfast toast as you guys can see avocado
tends to dominate the toast world so I thought it would be fun to give a few different alternates
to the beloved toast universe. So with that said let's dive into the recipes. All right so the first
toast recipe I'm going to show you is one of my favorite flavor combos when I want to get a little
fancy with breakfast. It's basically a play on salmon and eggs with a myriad of other flavors
going on. But first up, you want to soft to medium boil a few whole eggs. This will take about 8 to
11 minutes, depending on how well you like your eggs cooked. If you want to stop the cooking
process right away, just make sure you throw them into an ice bath. after the eggs are cooked the way you like peel the shell off add the boiled eggs to a bowl
then you're going to give them a good smash and mix with a fork after that you're going to add in
all your flavors that you basically want to have in there but here I'm going to be adding in some
chopped capers for a really beautiful touch of acidity, a little bit of small diced onion
and some hearty herbs that I have growing in my backyard. I would normally put some
chervil and parsley in this, but I tend to work with what I have available for the most part
I'm going to finish off the egg spread with a little bit of olive oil, some Dijon mustard for
a nice little touch of spice, and of course some good old salt and pepper to finish
and it should be ready to go. If you're going to serve this right away, don't worry about covering it or refrigerating it but if you're going to use it later make sure you stick it
straight in the fridge. All right on to the next toast. So next up is the homemade ricotta and
brandy blackberry compote toast combo. For this we'll be adding the whole milk to a large sauce
pot that's on low to medium heat and you are simply going to heat up the milk to a light simmer
Just be careful not to boil it otherwise you can scorch the milk and that can cause some bitterness
to happen. Once the milk is up to temp though squeeze in some fresh lemon juice to start the curdling process and right away you begin to notice that the texture of the milk will change
and the top portion will become slightly spongy to the touch. As soon as that happens, turn off the heat, let the mixture sit for a minute
just to make sure that all the acid has produced maximum curtilage
Then it's time to strain out all that whey, which is the excess milk watery stuff
but what's left behind is a beautiful fluffy ricotta cheese. Now there's two things to note for this when you're finishing up your ricotta
is that if you want a creamier ricotta add some of the whey back into the cheese just to lighten
it up a bit and also don't forget to add a few pinches of salt to the cheese otherwise it can be
pretty bland. all right so now that the ricotta is all squared away it is time for the blackberry compote so put
a small pot or pan on medium heat add in about half of the blackberries just make sure you reserve
some raw ones just set those aside and you're going to add them to the hot pot then you're
going to toss in the brown sugar and a splash of brandy just be careful um a flare-up so just take
the pan away if you're scared of that you know big flaming shootout that sometimes happens with
alcohol and you are going to cook this for about 10 minutes or so until it becomes a dark bubbling
berry syrup. Now you can add all the blackberries if you want just to have a little bit more of a
kind of a sticky jam but I like mine to be a little bit more chunky and have some of that
really nice raw burst of you know blackberry flavor. After the blackberries have cooked down
into a chunky syrup and can easily coat the back of a spoon. Simply just mix the reserved raw
blackberries into the hot berry mixture and then you are going to set everything in the fridge to
cool down for at least 30 minutes before you serve this one. Last but not least is of course a
variation of avocado toast that I've really been liking lately and it starts out with this broken
cashew herb spread. So start out by finely chopping up some garlic along with thinly sliced lemon zest
some chopped herbs. In this case I have rosemary, oregano, and thyme. Next you're going to add in
some roasted and chopped cashews to the mix, a generous splash of olive oil, and finally some
salt and cracked black pepper to finish of course Once the pesto is ready to go roughly scoop out the avocado from
the skin and add it to a bowl. It doesn't have to be perfect because you're just going to mash it up
anyways. But you're going to add it to the bowl with some roughly cut zucchini. Again it doesn't
have to be perfect how you cut it up. Just make sure it's bite-sized pieces. Here I'm just going
to slice it in half and cut it on a bias and then add it to the bowl as well. After that I'm going
to season everything with a spoonful of the pesto, some fresh lemon juice, and some red chili flakes
for a light spiciness. Give this all a good mix then it's time to assemble all the toasts
All right, so now that everything's basically ready to go, it's time just to assemble everything
and put it on toast. The most common bread for breakfast toast tends to be a large
rustic country sourdough loaf, from what I've seen at least. So I've got a few thick cut slices
of that very same kind of bread here, and it's been lightly toasted. The assembling process is
pretty straightforward. You can kind of do it however you'd like, but for the avocado toast
I put the pesto down first and then topped it with that zucchini avocado mixture. It's just
really delicious nice little spicy flair to it. Next up is the eggs and salmon type of toast. I'm
going to put the egg spread down first and then I'm going to top it with some really delicious
store-bought lightly cured Atlantic salmon and I'm actually going to borrow some of that broken
pesto just to top it give a nice little sheen and some of that herbaceous flair that the pesto has
and I have a few fennel tops that I'm going to garnish it with as well. Last but not least is
the ricotta and the blackberry or excuse me the boozy blackberry compote. I'm going to put down a
generous amount of the ricotta, spread it around and make a nice little like bowl just to hold all
those beautiful blackberries in it. And I'm going to top the ricotta with a good amount of that
boozy blackberry compote. And that's it, guys. Breakfast toasts for the win
What up guys? Okay, so the breakfast toasts are done
These look really, really good. I actually very very excited about the ricotta and the blackberry just because I definitely have a sweet tooth especially for breakfast But these look really great I always go to different restaurants and the toast vibe is very prevalent and it definitely a trending thing
So I thought I'd tackle it and this is kind of what I came up with
Let me dive in and run through the flavors and see how I did
As you can tell, I already took a bite out of this one. It's very delicious, but I'm gonna work to it
just because I'm gonna save kind of the sweet for the last. The very first thing you taste is that herbaceous, that herb driven, kind of like pesto, that
rough chopped pesto. Very aromatic, which is really good. A lot of garlic and the cashews really good
And a lot of that lemon, those are kind of the prevalent flavors
Now this one is almost exactly how I like my bagel. Sometimes I get smoked salmon, sometimes I just get cured
This is cured and smoked, so it's kind of salty, it's a little smoky
It pairs really beautiful with the capers, the fatty egg yolk and that soft egg kind of feel
Very good blend of acidity and fat going on here. The salmon's really rich too, so everything really bounces out really nicely
Oh, so good. Homemade ricotta, there's nothing like it. and the blackberry with that boozy brandy. Ridiculous
Wow. I know it's kind of weird that these are all being eaten next to each other
but the whole idea behind this video is just to show you kind of variety
but this is beautiful. The ricotta is amazing, very fluffy, super fresh
not like overly salted, because sometimes when you buy ricotta from the store
It's already loaded with salt. With this you can adjust it, especially if it's for a sweet recipe like this. Wow
These are fantastic. Very cool way of looking at breakfast and toast
Like I said, there's a lot of different ways to kind of approach this recipe and approach breakfast toast
So this was fun for me to tackle. Hopefully you guys enjoyed the recipe. If you did, make sure you subscribe to my channel
give this video a like. Make sure you check the description box equipment links, ingredients to this recipe, and more info about my channel. Comment down below for
future video requests, things you want to see on my channel, and I will see you guys next time with
another recipe. Later folks