Name: 14 Mill Market | Food Halls Sunrise Delight Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 large eggs; 2 tbsp whole milk; 1 tbsp unsalted butter; 1 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbsp chives, finely chopped; 1.5 cups fresh or frozen mixed berries (strawberries, blueberries, raspberries); 2 tbsp granulated sugar; 2 tbsp fresh orange juice; 1 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp water; 0.25 cups sliced almonds; 1 tsp maple syrup; 0.5 cups plain Greek yogurt (or strained yogurt); 1 tsp honey; 0.25 cups microgreens or baby arugula (optional, for garnish); 0.125 tsp sea salt flakes (optional)

Method

For the scrambled eggs

Whisk eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until homogenous and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook eggs low and slow

Pour the whisked eggs into the pan. Let them sit undisturbed for about 10–12 seconds until the edges just begin to set. Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue folding and moving the eggs every 8–12 seconds until mostly set but still soft and slightly glossy—this should take about 2–3 minutes total.

Finish and rest

Remove the pan from heat when the eggs are slightly underdone (carryover heat will finish them). Add the finely chopped chives and a small pat of butter if desired; gently fold to combine. Let the eggs rest in the warm pan for 30 seconds, then transfer to a plate.

For the citrus berry compote

Combine ingredients

In a small saucepan combine 1 1/2 cups mixed berries, 2 tablespoons granulated sugar, 2 tablespoons fresh orange juice, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons water.

Simmer

Place the saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Once simmering, reduce heat to low and cook for 5–7 minutes, stirring so berries break down but some whole pieces remain. If the mixture becomes too thick, add 1 tablespoon water at a time to reach a spoonable compote consistency.

Adjust sweetness and cool

Taste and add up to 1 additional teaspoon sugar if needed. Remove from heat and let the compote cool slightly; it will thicken as it cools.

For the toasted almond crisp and assembly

Toast almonds

Place 1/4 cup sliced almonds in a small dry skillet over medium heat. Toast, stirring or shaking the pan, until they are fragrant and lightly golden, about 2–3 minutes. Watch closely to avoid burning.

Add maple glaze

Remove the pan from heat, immediately stir in 1 teaspoon maple syrup to coat the almonds and let them cool on a small plate; they will crisp as they cool.

Prepare yogurt

In a small bowl, mix 1/2 cup plain Greek yogurt with 1 teaspoon honey until smooth. Taste and adjust honey to your preference.

Plate the Sunrise Delight

On each serving plate (this recipe makes 2 servings), spoon half of the yogurt (about 1/4 cup) in a shallow pool. Spoon half of the warm scrambled eggs next to the yogurt. Add about 3 tablespoons of warm citrus berry compote beside the eggs. Sprinkle half of the toasted almond crisp over the compote and a few flakes of sea salt if using. Garnish lightly with microgreens or baby arugula for freshness.

Serve

Serve immediately while eggs are warm and compote slightly warm. Repeat for second serving. If preparing for a group, keep eggs warm in a low oven (around 170°F / 75°C) for a few minutes, then finish plating.