The Best Toast Recipes (Anne’s Favorite Avocado Toast)

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Here are some absolutely delicious toasts you can make at home, including Anne’s favorite avocado toast. Try them out!

Jump to:
Introduction – 00:00
Avocado Toast – 03:53
Mushroom Toast – 06:59
Bacon and Egg – 08:52
Green Peas – 10:56
Kesong Puti – 11:46
French Onion – 13:51

Get the recipe: https://thefatkidinside.com/6-absolutely-delicious-toast-recipes/

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I have a very special guest today my wife and It’s the first time she’s actually on one of my cooking videos because I’ve asked her a lot of times and she always says she’s too busy or she doesn’t support what I do that’s not true and it makes me feel really bad exactly teams are left – so like any good

Pregnant woman and has been having cravings and one of the most recurring ones that she’s been having is toast so this is my very first video dedicated to my wife and our future little child in there so all the toast recipes will do today we’ll do some steak variations

Some egg variations some okay you’re not in labor avocados and some mushroom toast which I will be very honest yes you have to share the mushroom toast the mushroom toast was actually a recipe that Anne’s dad used to make her when she was a kid it was basically like a

Dark portobello mushroom sauce and II need that but you should say are you going in recipe yah biggest mistake ever he came over the other day and he made it so I got to taste it and I was able to add a little bit things just to make you more closer

To my palate and today we’re gonna be showing you that recipe as well not using portobellos put some brown mushrooms the key to every good toast is really good sourdough yes so Australia some of the best sourdough that you’ll have in your life so you want to get bread that

Wasn’t baked well I think that wasn’t baked today you want it baked yesterday’s gets a little crusty it’s a little harder and then when we cook it with the butter it’ll absorb it quickly and not get mushy because it’s a toast that’s gonna be loaded with a bunch of

Stuff so you don’t want it to be mushy when it goes into your mouth so a nice thick slice I like to use I like to use three ports of an inch what am i shaking I do this every day 3/4 of an inch to an

Inch just like this oh my god and then I got a cast-iron pan so when you do toast I actually never use a toaster I use cast iron because I feel like it already has all the flavor from all the previous food that I made in there and just gives

Us a perfect crust feel free to be like helpful in any way you want to butter goes in with a bit of oil so it doesn’t burn and then we take garlic and then all we’re looking to do here is flavor that fat we don’t want to burn the

Garlic in the Amigo so that’s a no boom garlic nice window give me garlic how do you say garlic no they’re all looking at you like no it’s not crazy how do you not notice bow long wait wait no but what I love is we have on tape you

Saying yeah it’s garlic so now the whole Philippines knows why I don’t speak because this is my teacher I know bow toast goes in okay back to the cooking the garlic I just want to see if you can do it you need a waffle he knew he was caught young avocado

What’s the Tagalog or avocado league Lyla it’s actually really hard to get a super great quality avocado like depending on where you get it you’ll have varieties like that on this sleek it does change the flavor a little bit but it comes down more to kind of something visual you’re looking for

Something in this if you can’t find some anise thats fine you can use the longer neck avocado is the problem with the longer neck avocados from time to time they tend to ripen in various kind of like parts which is a little annoying so we’re gonna use 1 avocado since this is

One toast it’s good fat really good fat especially for pregnant ladies in the Philippines avocado is eaten mostly with yes so most people tend to see it as a sweet something sweeter for sweet preparations but honestly in savory preparations or salads it’s absolutely beautiful you like yours with lemon

Right yes lemon I mean say and I like to put the bar up chili flakes so all we’re doing here is mashing the avocado you still want to leave it chunky yeah juice of half a lemon be dazzling baffled what up you’re just gonna April so that we’re matching

Lemon juice and then this is where I actually add my salt so that’s all mashed together our toast should be beautiful and crusty and brown yes you laugh it’s so funny every slept like that ever so this already has butter so we don’t have to add anything more we’re

Gonna add our avocados on top the best about this is to keep it really nice and rustic I usually drizzle some olive oil on top but Tom doesn’t like that another option is he can put this you can add anything I’m contributing I love it yeah do you

Want to remove on top or anything no I like it simple just like that perfect to eat money anything nice mom oh oh I just cleaned it you didn’t cut meat with that no I see you did a meat video before this yeah we didn’t use this is my best

Vegetable man put those layers look at those layers no you do me I’m gonna cook up this recipe so that it’s easy for all of you to do just let me flex my muscles hey you hear the crunch it’s all nice and soft inside pie back side nice and

Acidic buttery kind of flavor happy mommy happy me soon if she needs to rest now and we’re gonna make all the other toes recipes good job next one we will be making is the mushroom toast that we were talking about just a while ago so very simple

We’re gonna chop up some mushrooms since we’re doing one portion just one bulb of garlic olive oil in both pans bit of butter in both pans do that same thing with the garlic in your toast pan and over here on the other pan we’re gonna add in the garlic and just wait for

Those flavors to come out we’re not looking to burn the garlic or anything just really soft in it a little bit toast goes down into our pan and we’ll wait for that to get nice and brown and crusty the mushrooms going to the other pan so

What I like to do here is just to soften it a little bit in the pan and then we’re gonna have a tiny bit of vegetable stock just to really give it more liquid to it and then we’re gonna finish it off with some cream you can season the

Mushrooms a little bit salt a little bit of pepper Everything is nice and soft now with the vegetable broth with the mushrooms a little bit of cream goes in this will really just tie everything together nicely you want that cream to heat up a little bit so it thickens flip our bread bread goes down and just to kind of top

It all off a little bit of lemon zest which will break the acidity will break the fattiness of the cream if you have really good quality olive oil a little bit will add like a nice depth of flavor to it and that’s toast number two done look at that that looks absolutely

Beautiful so creamy so rich and full and the lemon zest just cuts through all of it I really subtly which is delicious next one we’re just making a bacon and egg toast it’s going to be really simple you just have to execute it properly to get the textures that you want so same

Thing I’m not going to show you the toast over and over again or doing the exact same thing for all the toasts that we’re using today I’m gonna fry off some bacon I’m not looking to get this too crispy just to kind of cook it through

And then we did a six-minute egg by placing an egg straight from the fridge into some boiling water for six minutes and then we place it with some ice water so that way it’ll be easier to peel but also it’ll stop the cook completely everything is ready so place the toast

Down then we’re gonna do a spread of this beautiful pesto Take a nice maybe like half tablespoon spread that on the toast what’s great about this is kind of like but the herb flavor the acidity will be like the perfect bed for the fatty bacon bacon goes on top And then we peel our egg and then just place the egg gently on top and then all you got to do is cut into it yolks gonna come out and it’s just gonna go a little bit all over the toast if you don’t want this for breakfast you’re crazy

I love the sight of like a perfectly cooked egg you see that inside you still have kind of like that yellow coagulation which is important to me so it’s not a completely like runny egg which is perfect for the toast so that it sits up nicely one big bite mmm

There’s probably my favorite one so far it just feels like breakfast so good this is a fun little one I still have some bacon grease in the cast iron over here I’m gonna toss in some green peas we don’t really need to add much to this

At this point we can add a little bit of pine nuts I’m gonna wait for all that to dry down our toast is ready exact same preparation as last time we’re gonna reuse the pesto we made a while ago peas and pine nuts go on some good quality Greek yogurt fresh arugula

Extra virgin olive oil and some pepper small pinch of salt and just the hit of lemon juice let’s give this a taste earthy fresh lemon juice perfect we’re gonna go ahead and make the next toast very simple guessing with it one of my favorite things to eat it’s just a white

Filipino cheese when it’s cooked or grilled but cook down in some olive oil is absolutely delicious and serve that with a little bit of kind of like a fresh salsa flavor going on that on the buttered toast will be beautiful so all we got to do we’re gonna start by

Cooking our toasts oil in the other pan one tomato order it first then deseed it from the top cube that up same thing with our green pepper remove the white pits inside that goes in with the tomatoes for those of you who like a little heat we’re gonna use a red chili

Just run it through your fingers first because we don’t want because we don’t have to be too spicy chop off the head and you should be able to squeeze a couple out like this that goes in with the tomatoes and the green bell pepper lemon juice or lime whatever you have available

Salt and pepper with the salsa you could add onions to this if you want to but I prefer not to we’re gonna slice up our Kesem with it and cook that as you would the steak really key not to overcook the kisum’s with it cuz it’s gonna go all over the place

So once you see that his slight discoloration it’s nice and brown on the crust then we can go ahead and flip it that’s where we can season it with some salt and pepper bread goes down whop on our beautifully melted cheese top this off with our

Little salsa you can add more salt more pepper if you want to and there we have a beautiful Filipino cheese toast cut into that gorgeous layering whoo that’s a grip nice and spicy almost there’s like a pizza it’s cleaner next one’s really fun it’s gonna be like

If you had a onions soup like a French onion soup before it’s going to be a VAT in a toast form so we’re gonna make the onions get them really cooked down and caramelized we’re gonna top it with a little bit of red wine just to get that

Onion soup vibe and then glia cheese grated on top and melted it’s gonna be so good so two whole white onions that goes into our pan here with a little bit of oil make sure to break the onion down we’re gonna cook this down maybe for 15 minutes and you’ll see you’re ready

There’s gonna be a massive change in color that he do cook it after 40 minutes it comes closer to like a jam and it loses a little bit of texture but I want to keep a little bit of the sharpness of the onion because when you

Put cheese on top and it’s you know butter on the bread then cheese so it’s fat on fat so again always look for that little slight bit of acidity just a little bit of salt with the onions and that’s all you really have to add onions are absolutely beautiful colored down do

Not be afraid of that char from the cast-iron that is all flavor a little bit of red wine goes with the onions just the deglaze everything that’s gonna thicken out nicely we’re gonna wait for that liquid to really dissipate we don’t want it to be liquidy at all just really

A nicely combined prepare the bread this is the consistency that we are looking for almost jammy be yourself some white bits and pieces of white onion over there onions go on take some beautiful glue F cheese I’m gonna put tons of it here now you can put this in a broiler in the

Oven or you can use a fortunately come to you today you just want to brown the top a little bit all we gotta do now is slice it this looks so good perfectly gooey and that cheese if I tip it any further it’ll just kind of all

Fall out mmm it tastes exactly like the soup without the soup so if you don’t like soup just have this it’s so good so yeah guys I hope you enjoyed all those recipes it’s a lot we did like what six seven six or seven recipes quite a good number dish you

Could have toast every day of the week if you want to You