EGGACHELSE

KED EGG CHEESE

SPECIALS HOT COFFEE

DRINK MEM

SALAS

Latte

Rich, flavorful cup of espresso brewed to perfection.

Espresso

Rich brewed coffee. Available in 12oz or 16oz.

Drip Coffee

Hot Chocolate

A rich blend of espresso and steamed milk, topped with a thick layer of frothy foam.

Cappuccino

Rooibos

Green Tea

Blue Flower Earl Grey

Irish Breakfast

Aromatic spiced tea blended with steamed milk.

Chai Latte

A balanced blend of espresso and steamed milk with a light layer of foam.

Cortado

Hot Latte

Iced Chai Latte

Espresso Over Ice

Iced Crimson Berry Tea

The Indy

Cold Brew

Chilled espresso and milk, perfectly blended for a refreshing coffee experience.

Iced Latte

Turkey Sandwich

Crack the 6 large eggs into a large bowl. Add 1 cup whole milk, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk until mixture is smooth and slightly frothy (about 30–45 seconds). Set aside.

Whisk eggs

Preheat the oven to 350°F (175°C). Place a 9x13-inch baking dish or similarly sized ovenproof skillet on the counter and lightly butter the bottom and sides with 2 tbs unsalted butter.

Preheat

Heat a medium skillet over medium heat. Add a small pat (about 1 tbs) of butter or a quick spray of oil if needed. Add the finely diced 1/2 small yellow onion and sauté until translucent and slightly golden, about 4–5 minutes.

Sauté aromatics

Add the chopped 2 cups baby spinach to the skillet and cook just until wilted, about 1–2 minutes. Stir in the 1 cup halved cherry tomatoes and cook 1 more minute to warm through. Remove from heat and allow the mixture to cool for 1–2 minutes.

Cook spinach & tomatoes

Stir the sautéed vegetables and 2 tbs thinly sliced fresh chives into the whisked egg mixture so everything is evenly distributed.

Combine with eggs

Scatter half of the 1 cup grated sharp cheddar across the bottom of the buttered baking dish. Drop small pieces of the 2 oz softened cream cheese evenly over the cheddar layer. Spoon the egg, vegetable and chive mixture over the cheeses so it fills the dish evenly. Sprinkle the remaining grated cheddar evenly over the top.

Layer cheese

Place the baking dish in the preheated 350°F (175°C) oven. Bake until the custard is set but still slightly jiggly in the center, about 30–35 minutes. Begin checking at 25 minutes; a thin knife inserted in the center should come out mostly clean with a few moist crumbs.

Bake

Remove the dish from the oven and let it rest for 8–10 minutes to finish setting. Sprinkle 1/2 tsp smoked paprika across the top and garnish with the extra 1 tbs sliced chives. Cut into 6 even portions and serve warm.

Rest & garnish

large eggs

whole milk

unsalted butter

salt

freshly ground black pepper

small yellow onion, finely diced

baby spinach, packed and roughly chopped

cherry tomatoes, halved

fresh chives, thinly sliced

sharp cheddar, grated

cream cheese, softened and cut into small pieces

smoked paprika

extra chives for garnish

Crack the 6 large eggs into a medium bowl. Add the 1 cup whole milk and whisk vigorously until fully combined and slightly frothy (about 30 seconds).

Prepare egg custard

In a small saucepan over low heat, combine 3 tablespoons softened cream cheese and 1 tablespoon unsalted butter. Stir until smooth and just melted (do not boil). Remove from heat.

Melt cream cheese

Slowly whisk the melted cream cheese and butter into the egg-milk mixture until homogeneous. Stir in 1 1/2 cups shredded sharp cheddar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons chopped chives (if using). Mix until the cheddar is evenly distributed. The mixture will be slightly thickened from the cream cheese.

Combine custard and cheeses

Heat a nonstick skillet over medium-low heat and lightly grease with a little butter or neutral oil. Pour the egg-cheese mixture into the skillet and cook slowly, stirring gently and continuously with a silicone spatula, scraping the bottom to form soft curds. Cook until the eggs are softly set but still moist, about 6–8 minutes. Remove from heat a touch early because residual heat will finish them.

Cook gently

Taste and adjust seasoning with more salt or pepper if needed. If the mixture is too loose for assembly, let it rest 2–3 minutes to thicken slightly.

Finish and hold

Preheat a skillet or griddle over medium heat. Split the 4 sandwich rolls or brioche buns and brush cut sides with olive oil or melted butter (about 2 teaspoons total).

Prepare rolls

Place the cut sides down on the hot skillet and toast until golden brown and crisp, 1–2 minutes. Remove from heat.

Toast buns

Divide the egg-cheese mixture evenly among the 4 bottom buns. If desired, sprinkle an extra tablespoon of shredded cheddar on each portion while filling is still warm so it melts slightly. Top with optional hot sauce or ketchup to taste. Cap with the bun tops and serve immediately.

Assemble sandwiches

Serve each sandwich with additional chives and an extra drizzle of hot sauce or a side of ketchup. Leftover egg-cheese keeps refrigerated in an airtight container for up to 3 days; gently reheat in a skillet over low heat, adding a splash of milk if it has tightened.

sharp cheddar cheese, shredded

cream cheese, softened

chives, finely chopped (optional)

soft sandwich rolls or brioche buns

olive oil or melted butter (for toasting)

hot sauce or ketchup

extra shredded cheddar

Brew 2 cups of strong hot coffee using your preferred method (drip, pour-over, French press). If you want an extra-robust drink, brew a concentrated pot or add 1 optional espresso shot now. Keep the coffee hot.

Brew

If the brewed coffee is too strong for taste, stir in up to 1/2 cup hot water to reach the desired strength and volume.

In a small saucepan over medium-low heat, combine 1/2 cup whole milk and 2 tablespoons heavy cream. Warm gently until steaming but not boiling (about 2–3 minutes).

Add 1 teaspoon granulated sugar, 1 tablespoon packed brown sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg to the warmed milk. Whisk continuously until sugars dissolve and the mixture is fragrant (about 30–45 seconds).

Optional: For a frothier texture, whisk vigorously by hand for 20–30 seconds, or use a handheld milk frother for 10–15 seconds to create light foam.

Pour the hot brewed coffee into a large warmed mug (pre-warm the mug by rinsing with hot water).

Slowly pour the warm flavored milk mixture into the coffee while stirring gently to combine. If you prepared an extra espresso shot, add it now and stir.

Taste and adjust sweetness: add up to 1 additional teaspoon granulated sugar or more brown sugar if you prefer sweeter coffee. Stir until dissolved.

Top with 2 tablespoons whipped cream if desired, and garnish with a cinnamon stick or a light dusting of cocoa or extra ground cinnamon.

freshly brewed strong hot coffee (ideally fresh-roast or dark roast)

hot water (if stretching or diluting)

heavy cream

granulated sugar

brown sugar (packed)

vanilla extract

ground cinnamon

ground nutmeg

espresso shot (optional, for extra strength)

whipped cream

cinnamon stick or a pinch of cocoa for garnish

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water while you assemble ingredients to chill it.

Chill glass

If using whole lemon, roll it on the countertop under your palm to release juices and then cut a thin wheel for garnish and squeeze fresh lemon for 0.75 oz (about 1 small lemon).

In a mixing glass or cocktail shaker, place 6 fresh mint leaves and the light simple syrup (0.5 oz). Gently press and twist the leaves 6–8 times with a muddler — you want to release the oils without shredding the mint.

Muddle aromatics

Add 2 oz vodka, 0.5 oz elderflower liqueur, and 0.75 oz fresh lemon juice to the muddled mint in the shaker.

Add spirits and citrus

Add a handful of ice (about 3/4 cup) to the shaker, seal, and shake vigorously for 10–12 seconds until the outside of the shaker feels cold.

Shake with ice

Discard the ice water from the chilled glass if used and add 1 cup of fresh ice cubes to the glass.

Prepare glass

Double-strain the shaken contents over the fresh ice into the chilled glass using a cocktail strainer and a fine mesh strainer to keep bits of mint out.

Double-strain

Gently pour 2 oz chilled sparkling water or club soda down the side of the glass to preserve effervescence. Stir once gently with a bar spoon (1–2 turns) to integrate.

Top with sparkle

Slap the remaining mint sprig between your palms to wake the oils, place it in the glass, and finish with a lemon wheel or twist on the rim. Optionally run the lemon twist around the rim for extra aroma.

Garnish & aroma

vodka

elderflower liqueur (e.g., St-Germain)

fresh lemon juice

chilled sparkling water or club soda

light simple syrup (1:1 sugar to water)

fresh mint leaves

thin lemon wheel or twist

ice (cubes)

Wash and dry the mixed salad greens thoroughly in a salad spinner or by patting with paper towels. Halve the cherry tomatoes, slice the cucumber into 1/4-inch half-moons, thinly slice the red onion, julienne or shred the carrot, and dice the avocado just before serving to prevent browning.

Prepare vegetables

In a large serving bowl, place the dried mixed greens. Scatter the cherry tomatoes, cucumber, red onion, and carrot evenly over the greens. Add the diced avocado on top. If using, sprinkle the crumbled cheese and toasted nuts or seeds over the salad.

Assemble salad

In a small bowl or a jar with a tight-fitting lid, combine the lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), minced garlic (if using), salt, and pepper. Whisk or shake until the mixture is smooth.

Slowly stream in the olive oil while whisking continuously (or add oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or a little more honey if you prefer sweeter, or more lemon/vinegar for brightness.

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad and toss gently to coat. Serve additional dressing on the side. Portion the salad among 4 plates and enjoy immediately to keep greens crisp.

mixed salad greens (romaine, red leaf, butter lettuce or baby greens)

cucumber, peeled if desired and sliced into half-moons

red onion, thinly sliced

carrot, julienned or shredded

avocado, diced

crumbled feta or goat cheese (optional)

toasted nuts or seeds (walnuts, almonds, pumpkin seeds - optional)

extra-virgin olive oil

fresh lemon juice (or red wine vinegar)

Dijon mustard

honey or maple syrup

garlic, minced (optional)

black pepper, freshly ground

Dose 18 g of freshly ground espresso into the portafilter, tamp evenly with about 30 lbs pressure, and lock into the espresso machine. Brew a double shot (approximately 36 ml) directly into the serving cup or into a small pitcher. Aim for an extraction time of 25–30 seconds. If you don't have an espresso machine, brew 36 ml strong coffee using a Moka pot or Aeropress.

Prepare espresso

Pour 10 oz (about 300 ml) of whole milk into a stainless-steel steaming pitcher. If you prefer a sweeter or flavored latte, add 1 tablespoon flavored syrup or 1 teaspoon sugar to the pitcher now so it dissolves while steaming.

Measure milk

Purge the steam wand briefly, then submerge the tip just below the surface of the milk. Start steaming to introduce a small amount of microfoam: keep the tip near the surface for 3–6 seconds to create velvety foam, then lower the pitcher to fully heat the milk. Aim for a final milk temperature of 60–65°C (140–150°F). The texture should be glossy and smooth with fine microfoam, not large bubbles.

Steam milk

Tap the pitcher gently on the counter to remove any large bubbles, then swirl to incorporate foam and create a silky consistency suitable for pouring latte art.

Tap and swirl

If you don't have a steam wand, heat the milk on the stove until warm (not boiling) or microwave for 30–45 seconds. Froth using a handheld frother, French press (pump vigorously), or by shaking in a sealed jar. Aim for small, consistent bubbles and pour immediately.

Alternative: stovetop or microwave

If you brewed the espresso into a separate cup, pour it into the serving cup now. Hold the steaming pitcher about an inch above the cup and start pouring the milk steadily into the center. When the cup is ~2/3 full, move the pitcher closer and use slight wrist motions to pour the microfoam and create a simple design, if desired. Finish with a thin stream to set the art.

Combine espresso and milk

Lightly dust the top with a pinch of cocoa powder or cinnamon if desired. If using a stencil, hold it over the cup and sift the powder for a clean design.

Garnish

Serve immediately while hot. A standard latte serving is about 8–12 oz depending on cup size; enjoy with a biscotti or cookie if desired.

Serve

freshly ground espresso beans

water for espresso

optional: flavored syrup (vanilla, caramel, hazelnut)

optional: sugar or sweetener

cocoa powder or cinnamon (for dusting)

optional: latte art stencil (if desired)

Fill the espresso machine reservoir with filtered water (about 500 ml or as needed). Turn the machine on and allow it to fully heat (portafilter and group head should reach stable temperature), about 15–30 minutes depending on machine.

Prepare machine

Lock an empty portafilter into the group head and run a short blank shot (about 30–60 ml) to flush and warm the group head and portafilter. Place your shot glass or demitasse under the spout to heat it as well.

Preheat portafilter and cup

Weigh 18 g of fresh whole espresso-roast beans. Using a burr grinder, grind for espresso to a fine, slightly powdery texture. Aim for a grind that will yield 36 ml in about 25–30 seconds of extraction. Adjust grind finer if extraction is too fast, coarser if too slow.

Grind beans

Empty the ground coffee into the portafilter basket. Level and distribute the grounds evenly with a finger or distribution tool to eliminate large voids and create a flat surface.

Dose and distribute

Using a tamper, press the coffee evenly and firmly with about 20–30 lbs (9–14 kg) of pressure to create a smooth, level puck. Wipe any grounds from the rim of the portafilter to ensure a good seal.

Tamp

Purge a brief shot of water to re-stabilize temperature if significant time has passed. Insert the portafilter into the group head and start the shot immediately after locking in to avoid channeling from temperature changes.

Purge and lock in

Start the timer as soon as the pump engages. Aim to extract 36 ml of espresso (a 1:2 ratio by weight) in 25–30 seconds. Observe the stream: it should start dark, become a steady honey-like stream with a chestnut crema on top, and finish slightly lighter. Stop the shot when you reach the target volume or time.

Extract

Wipe the rim of the cup. Serve the espresso immediately in the preheated demitasse or shot glass to preserve crema and aroma.

Knock out the used puck, rinse and wipe the portafilter, and backflush the group head if required by your machine's maintenance schedule.

Clean up

If the shot extracts faster than 25 seconds and tastes sour or weak, make the grind finer or increase dose by 1–2 g. If it extracts slower than 30 seconds and tastes bitter or astringent, make the grind coarser or slightly reduce the dose. Water temperature around 90–96°C (195–205°F) is typical; adjust within that range for balance. For a ristretto-style shot, use 18 g in → 20–25 ml out; for lungo, allow 45–60 ml out.

fresh whole coffee beans (espresso roast)

filtered water (for brewing)

filtered water (for machine reservoir)

espresso machine with 58 mm portafilter (or equivalent)

burr grinder

scale (0.1 g accuracy recommended)

tamper

shot glass or small demitasse

brush or cloth

timer

Choose either 12 oz or 16 oz finished coffee. The base recipe below is for a 12 fl oz cup using a 1:17 coffee-to-water ratio. For 16 oz, increase coffee to 0.47 oz (approx. 13.3 g) and water to 16 fl oz (approx. 475 ml).

Eggachelse

Ked Egg Cheese

Specials Hot Coffee

Drink Mem

Salas