Jul 13 2026
Restaurants›Chez Rioux & Pettigrew›Menu Brunch Recipe

Menu Brunch Recipe

Inspired by Chez Rioux & Pettigrew
Time45m
Serves4

Brunch : Le dimanche entre 9h00 & 13h30

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Dish

Side Dish

Beverage

Method

Main Dish Preparation

  1. 1

    Prepare the Eggs

    In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

  2. 2

    Cook the Eggs

    Heat the butter in a non-stick skillet over medium heat. Pour in the egg mixture and gently stir until the eggs are cooked to your desired level of doneness. Add fresh herbs at the end and stir to combine.

Side Dish Preparation

  1. 3

    Prepare the Baguette and Avocados

    Slice the baguette and toast it lightly. Halve the avocados, remove the pit, and scoop the flesh into a bowl. Mash with a fork, adding salt and pepper to taste.

  2. 4

    Tomato Salad

    Dice the tomatoes and toss them with olive oil and balsamic vinegar in a separate bowl. Season with salt and pepper.

Beverage Preparation

  1. 5

    Make the Beverages

    Freshly squeeze oranges to make juice and brew coffee as desired.