Toast Of New York Recipes

KAYA TOAST

Steps:

• Make the kaya jam: Beat eggs in a large metal bowl. Using a blender, blend half of the coconut milk with the fresh pandan until the milk is fragrant and a light green color. Pour the pandan milk through a fine-mesh sieve into the bowl with the eggs. Use the back of a spoon to press liquid from leaves; discard leaves. Rinse the blender.
• Blend the remaining half of the coconut milk with palm sugar until smooth. Pour directly into the pandan egg mixture and whisk until fully incorporated. Set blender aside without washing.
• Fill a large pot with water to a depth of 2 inches. Bring to a simmer over medium. Set the bowl on the pot to create a double-boiler. (The water should not touch the bottom of the bowl.) Gently and frequently whisk the kaya mixture in figure-eight motions until thickened to the consistency of pudding, about 20 minutes. If you hear bubbling in the pot or see the kaya begin to clump, lower the heat.
• Blend the cooked kaya to smooth out any clumps. You should have about 3 1/2 cups. Refrigerate in an airtight container for up to 30 days. It will thicken more when chilled.
• Make the toast: Fill a small pot with water, cover and bring to a boil over high. Once boiling, gently add the eggs, cover and immediately remove from heat. Let eggs sit undisturbed for 6 minutes. Strain eggs and run under cold water until cool enough to handle. Crack and peel one end of each egg, and gently run a spoon along the inside of the shell to extract the egg within. Divide the eggs between two small bowls. Drizzle with the soy sauce and season with pepper, if using.
• Toast the bread and spread about 2 tablespoons kaya jam on the warm slices. Place the cold salted butter slices evenly on top of 2 slices and sandwich with the other slices. Cut each sandwich in half using the tip of a knife to avoid pressing too firmly on it and serve with the bowls of eggs for dipping.

OVERNIGHT FRENCH TOAST

Steps:

• Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
• In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
• Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners' sugar and serve with maple syrup.

CLASSIC FRENCH TOAST

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.

FRENCH TOAST

Steps:

• In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
• Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
• Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
• Enjoy hot, with more butter spread over the slices and with your favorite toppings.

MUSHROOMS ON TOAST

Steps:

• Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
• Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
• Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
• Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

AVOCADO TOAST

Steps:

• Toast the bread to your liking. Meanwhile, use a wide spoon to remove the avocado halves from the peel, keeping them in large pieces.
• Drizzle the hot toast lightly with olive oil and sprinkle with salt. Let cool slightly, then place one avocado half on each slice of toast. Use the back of a fork to roughly mash the avocado into the bread, keeping it as chunky as possible.
• Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.