Jul 13 2026
Restaurants›Kinsmith›Farmstand Toast Recipe

Farmstand Toast Recipe

Inspired by Kinsmith
Time1h
Serves4

multigrain toast, topped with creamed corn, roasted zucchini, braised spinach, caramelized onions, dried tomato, and a poached egg

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Ingredients

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Toast Base

Creamed Corn

Roasted Zucchini

Braised Spinach

Caramelized Onions

Dried Tomato

Poached Egg

Method

Preparation

  1. 1

    Prepare the Creamed Corn

    In a saucepan, combine the corn kernels, heavy cream, salt, and pepper. Cook over medium heat until thickened, about 10-15 minutes. Set aside.

  2. 2

    Roast the Zucchini

    Preheat the oven to 400°F (200°C). Slice zucchini into rounds, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway.

  3. 3

    Braised Spinach

    In a skillet, heat olive oil over medium heat, add minced garlic and sauté until fragrant. Add spinach, salt, and pepper, and cook until wilted, about 5 minutes.

  4. 4

    Caramelize the Onions

    In another skillet, heat olive oil and add sliced onions. Cook on low heat, stirring often, until onions are golden brown and caramelized, about 20-25 minutes.

  5. 5

    Poach the Eggs

    In a pot of simmering water, add vinegar. Crack each egg into a small bowl, then gently slide into the water. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.

Assembly

  1. 6

    Assemble the Toast

    Toast the multigrain bread slices. Spread a layer of creamed corn on each slice. Top with roasted zucchini, braised spinach, caramelized onions, and sun-dried tomatoes. Finish with a poached egg on each toast.

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