Breakfast Specials From The À La Carte Menu Recipe

Prepare eggs

Crack 3 large eggs into a mixing bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until uniformly pale and slightly frothy, about 20–30 seconds.

Heat pan

Place an 8–10 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook omelette

Pour the beaten eggs into the pan. Let set for 10–15 seconds, then gently stir with a spatula, pulling cooked edges to the center while tilting the pan to allow uncooked egg to flow beneath. Once mostly set but still slightly moist on top (about 60–90 seconds), sprinkle 1/2 cup shredded cheddar evenly across the eggs and 1 tbsp chopped chives.

Finish and serve

Fold the omelette in half using a spatula and slide onto a warmed plate. Let rest 30 seconds so the cheese melts. Taste and adjust seasoning with a small pinch of salt and pepper if needed.

Toast bread

Toast 2 slices of sourdough to desired doneness (medium golden recommended) in a toaster or under a broiler.

Prepare avocado spread

While the bread toasts, halve and pit 1 ripe avocado. Scoop the flesh into a bowl and mash lightly with a fork until slightly chunky. Stir in 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp flaky sea salt, and 1/8 tsp red pepper flakes. Taste and adjust salt or lemon as desired.

Assemble

Spread the mashed avocado evenly over the toasted sourdough. Top with 1/4 cup microgreens or baby arugula, and finish with a light drizzle of olive oil and an extra pinch of flaky sea salt and red pepper flakes to taste.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. In a separate bowl whisk 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter. Pour wet into dry and stir gently until just combined; a few small lumps are fine. Do not overmix.

Heat griddle

Preheat a heavy skillet or griddle over medium heat and brush with 1 tsp vegetable oil or a little butter. To test, sprinkle a few drops of water — they should dance and evaporate.

Cook pancakes

Spoon 1/4 cup batter per pancake onto the griddle, leaving space between. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, about 1–2 minutes more. Keep finished pancakes on a warm plate or in a low oven (200°F / 95°C).

Serve

Stack pancakes and serve with maple syrup and fresh berries to taste.

Par-cook potatoes (optional for faster browning)

Place 1 cup diced russet potato in a saucepan, cover with water, bring to a boil, and simmer 3–4 minutes until just tender but not falling apart. Drain and pat dry. (If you prefer, skip this and cook a bit longer in the pan.)

Sauté

Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add 1/4 cup chopped onion and 1/4 cup diced bell pepper and sauté 2–3 minutes until softened. Add the diced potatoes in a single layer if possible. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder.

Brown and finish

Cook, stirring occasionally and pressing the potatoes gently to increase contact with the pan, until golden brown and crisp, about 8–10 minutes total. Reduce heat if browning too quickly. Taste and adjust seasoning. Stir in 1 tbsp chopped fresh parsley just before serving.

Brew

Measure 2 tbsp freshly ground coffee into a drip brewer or pour-over cone. Pour 12 oz hot water (just off boil, ~200°F / 93°C) over the grounds and brew according to your method until complete.

Serve

Pour into a warmed mug and serve with milk or cream and sugar or sweetener to taste.