Orange or Apple Juice

Three extra thick slices of sweet KINGS HAWAIIAN(TM) bread, grilled to a golden brown and topped with strawberries, blueberries, shredded coconut, caramel drizzle, and powdered sugar.

Tiki Toast

Matcha Green Tea Latte

Home fried potatoes sauteéd with spicy chorizo, fresh chopped serrano peppers, and onions. Topped with Jack cheese, sunny side up eggs, avocado, red onion, cilantro, and ranchero sauce.

Ranchero Skillet

Corn tortilla chips sauteéd with red or green sauce. Topped with Jack cheese, two eggs any style, red onion, cilantro, a drizzle of sour cream and a choice of shredded chicken or carne asada.

Chilaquiles Bowl

Thick slices of French toast topped with powdered sugar.

French Toast

oken Yolks

Yolk Broken

Tequila, orange juice, pomegranate juice, agave nectar.

Pomegranate Sunrise

Vodka, espresso and cream topped with fresh coffee beans.

Espresso Martini

Vodka, limoncello, strawberry purée and fresh lemonade.

Pucker Up Lemonade

Vodka spirit, champagne, fresh orange juice and vanilla cream.

Dreamsicle

Dry Gin spirit, Bloody Mary mix, peppered rim.

Red Snapper

Vodka spirit, Clamato Juice, lemon juice, salt rim.

Bloody Caesar

Agave spirit, Bloody Mary mix, Tajin® rim, jalapeño garnish.

Bloody Maria

Vodka spirit, Bloody Mary mix, Tajin® rim, bacon garnish.

BYC Bloody Mary

BYC Bloody Mary, Bloody Caesar, Bloody Maria & Red Snapper.

Bloody Mary Flight

Chai Tea Latte

Messy Caramel Latte

Mocha Latte

Caffe Latte

Cappuccino

Espresso

Cold Brew

Wash the oranges and apples thoroughly under running water to remove any dirt or pesticides.

Prepare the Fruits

Cut the oranges in half and use a citrus juicer or reamer to extract the juice from each half into a bowl or pitcher.

Juicing Oranges

Core and slice the apples into quarters. If you have a blender or a juicer, place the apple slices into it and blend until smooth. If using a blender, you may need to add a little water to help blend the apples.

Juicing Apples

If you juiced the apples in a blender, strain the mixture through a fine-mesh sieve or cheesecloth to remove the pulp. Combine the apple juice with the freshly squeezed orange juice in a pitcher.

Combine Juices

Pour 1 cup of water into the pitcher with the juice mixture. If you prefer your juice sweeter, add sugar to taste and stir well until dissolved.

Add Water and Sugar

Pour the juice into glasses and serve immediately, or chill in the refrigerator for a refreshing drink later.

Serve

Oranges

Apples

Water

Sugar (optional)

Wash and slice the strawberries. Set them aside in a bowl.

Prepare Strawberries

In a separate bowl, measure out the blueberries and set aside.

Prepare Blueberries

Gather shredded coconut, caramel sauce, and powdered sugar for topping.

Prepare Toppings

Preheat a skillet or griddle over medium heat.

Heat Skillet

Spread 1 tablespoon of unsalted butter on one side of each slice of KINGS HAWAIIAN bread.

Butter Bread

Place the slices of bread, buttered side down, on the skillet. Cook until golden brown, about 3-4 minutes.

Grill Bread

While the first side is grilling, butter the other side of the bread.

Butter Other Side

Flip the slices and cook the other side until golden brown, about another 3-4 minutes.

Finish Grilling

Once the bread is grilled, remove it from the skillet and place it on a serving plate.

Plate Bread

Top each slice generously with strawberries, blueberries, and shredded coconut.

Add Fruits and Coconut

Drizzle caramel sauce over the top of the fruit and coconut.

Add Caramel Sauce

Sprinkle powdered sugar on top to finish. Serve immediately.

Finish with Powdered Sugar

KINGS HAWAIIAN Bread

Strawberries

Blueberries

Shredded Coconut

Caramel Sauce

Powdered Sugar

Unsalted Butter

In a small bowl, whisk together 2 teaspoons of matcha green tea powder with 2 tablespoons of hot water until smooth and no lumps remain.

Mix Matcha with Water

In a small saucepan, heat 1 cup of milk over medium heat until steaming, but not boiling. If preparing an iced version, skip this step.

Heat Milk (for Hot Latte)

If desired, froth the heated milk using a milk frother or whisk until it becomes creamy and frothy.

Froth Milk

Pour the matcha mixture into the prepared milk. Stir well to combine. If using a sweetener, add it now and stir until dissolved.

Mix Matcha and Milk

If desired, top with ground cinnamon, additional matcha powder, or whipped cream. Serve hot or over ice for an iced latte.

Add Optional Toppings

Matcha green tea powder

Hot water

Milk (dairy or non-dairy)

Sweetener (honey, sugar, or syrup)

Ground cinnamon or matcha powder

Whipped cream

Wash and peel the russet potatoes. Cut them into small cubes (about 1/2 inch).

Prepare the Potatoes

Finely chop the serrano peppers and red onion. Dice the onion for the chorizo mixture.

Chop Vegetables

Slice the avocado in half, remove the pit, and scoop the flesh out. Dice it into cubes. Chop the cilantro finely.

Prepare Avocado and Cilantro

In a large skillet, heat the olive oil over medium heat. Add the cubed potatoes, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until potatoes are golden brown and tender.

Fry the Potatoes

In a separate pan, add the spicy chorizo and cook over medium heat until browned, about 5-7 minutes. Add the diced onion and chopped serrano peppers to the chorizo, cooking until the onion is translucent.

Cook Chorizo and Vegetables

Once the potatoes are cooked, add the chorizo mixture to the skillet with the potatoes. Stir well to combine and let cook for an additional 5 minutes.

Combine Ingredients

Sprinkle the Jack cheese on top of the mixture. In a separate pan, fry the eggs sunny side up. Once the cheese is melted and bubbly, remove from heat.

Add Cheese and Eggs

Top the potato and chorizo mixture with the sunny side up eggs. Garnish with diced avocado, red onion, cilantro, and drizzle with ranchero sauce.

Assemble the Skillet

Russet potatoes

Olive oil

Salt

Black pepper

Spicy chorizo sausage

Serrano peppers

Onion

Jack cheese

Eggs

Avocado

Red onion

Cilantro

Ranchero sauce

If making red sauce: remove stems/seeds from dried chiles, toast lightly in a dry skillet 20–30 seconds per side until fragrant. Rehydrate chiles in hot water for 15 minutes. For green sauce: char tomatillos (or use roasted tomatillo + jalapeño) until blackened spots appear.

In a blender, combine rehydrated red chiles (or charred tomatillos + jalapeño for green), fire-roasted tomatoes (or roasted tomatillos), half the onion, garlic, cumin, 1/2 cup broth, salt and pepper. Blend until smooth.

Heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the blended sauce and cook, stirring occasionally, 6–8 minutes until slightly thickened and brightened. Taste and adjust salt/pepper; if sauce is too thick, add up to 2 tablespoons additional broth.

Place 6 cups sturdy tortilla chips in a large shallow skillet or wide sauté pan. Pour about two-thirds of the warm sauce over the chips (reserve remaining sauce for topping or reheating). Gently toss the chips in the sauce so they are evenly coated but still have some crispness. Cook over medium-low heat 2–3 minutes to let chips absorb sauce—do not let them become mushy.

Sprinkle shredded Jack cheese evenly over the sauced chips. Cover the skillet or loosely tent with foil and let sit 1–2 minutes off heat (or return briefly to very low heat) until cheese is melted.

Warm 3/4 cup shredded cooked chicken in a small saucepan with 2–3 tablespoons of reserved sauce or a splash of broth until hot, 2–3 minutes. Season to taste with salt and pepper.

If using shredded chicken

Heat a skillet over high heat with 1 teaspoon oil. Sear 4 oz thinly sliced carne asada 1–2 minutes per side until warmed through and caramelized at the edges. Let rest briefly and slice against the grain if needed.

If using carne asada

Cook two eggs to order: for sunny-side or fried, heat 1 teaspoon oil in a small nonstick skillet over medium; crack eggs in and cook until whites set and yolks cooked to preference (3–4 minutes for runny yolks). Season with a pinch of salt. For scrambled or over-easy, cook as desired.

To assemble bowls: divide sauced chips and melted cheese between plates or bowls. Top each with chosen protein (shredded chicken or carne asada), then place the two eggs on top (or to the side).

Garnish with thinly sliced red onion, chopped cilantro, a drizzle of sour cream, optional queso fresco, and a lime wedge. Spoon remaining warm sauce at the side for extra sauciness.

vegetable oil

white onion

garlic cloves

fire-roasted tomatoes (canned) or tomatillos

dried guajillo or ancho chiles (for red) or jalapeño + tomatillo (for green)

chicken or vegetable broth

salt

black pepper

ground cumin

corn tortilla chips (sturdy restaurant-style)

jack cheese, shredded

eggs

red onion, thinly sliced

fresh cilantro, chopped

sour cream

lime wedges (optional)

shredded cooked chicken (seasoned)

or carne asada, thinly sliced

vegetable oil (for eggs)

salt (for eggs / finishing)

optional: crumbled queso fresco or cotija

In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

Make the Egg Mixture

Take the thick slices of bread and dip each piece into the egg mixture, ensuring both sides are coated well. Let the excess mixture drip off.

Prepare the Bread

In a large skillet or griddle, melt 1 tablespoon of butter over medium heat until it starts to bubble.

Heat the Pan

Place the dipped bread slices onto the skillet. Cook for about 3-4 minutes on each side or until golden brown. Add more butter as needed.

Cook the French Toast

Once cooked, transfer the French toast slices to a plate.

Plate the French Toast

Dust with powdered sugar, drizzle with maple syrup, and garnish with fresh berries as desired.

Add Toppings

Thick sliced bread

Milk

Vanilla extract

Cinnamon

Butter

Powdered sugar

Maple syrup

Fresh berries

Begin by cracking the eggs into a bowl, being careful not to break the yolks. Set aside.

Prepare the Eggs

In a non-stick skillet, heat the butter over medium heat until melted and bubbly.

Melt the Butter

Once the butter is melted, gently slide the eggs into the skillet. Cook for about 3-4 minutes until the whites are set but the yolks remain runny.

Cook the Yolks

Sprinkle salt and black pepper over the eggs while they cook, adjusting to your taste.

Season

Remove the skillet from heat and, if desired, sprinkle chopped chives, grated Parmesan cheese, and a drizzle of Sriracha sauce over the yolks.

Carefully transfer the eggs to a plate and serve immediately while hot.

Black Pepper

Chives

Grated Parmesan Cheese

Sriracha Sauce

Gather all the ingredients and chop the fresh chives if using. If you are adding avocado, slice it into thin pieces.

Prepare the Ingredients

In a non-stick skillet, melt the butter over medium heat until it starts to bubble.

Heat the Butter

Carefully crack the eggs into the skillet, ensuring that the yolks remain intact. You can crack them directly in or crack them into a bowl first.

Orange Or Apple Juice