Brunch Recipe

Prepare avocado spread

Halve the avocado, remove the pit, and scoop flesh into a bowl. Add lemon juice, olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mash with a fork until slightly chunky but spreadable; adjust seasoning to taste.

Toast bread

Toast 2 slices of sourdough until golden and crisp at the edges (about 3–4 minutes). While still hot, brush lightly with olive oil if desired.

Poach eggs

Bring a medium saucepan of water to a gentle simmer and add 1 tsp white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg in at a time. Poach for 3–3.5 minutes for runny yolks (4–5 minutes for medium). Remove with a slotted spoon and drain on paper towel.

Assemble

Spread the avocado mixture evenly over the toasted sourdough. Top each slice with a poached egg. Season with remaining sea salt (about 1/2 tsp distributed), remaining black pepper, and sprinkle 1/4 tsp red pepper flakes. Add microgreens or arugula over or beside the toast. Drizzle a little olive oil and a squeeze of lemon wedge to finish.

Lay one prepared crepe flat. Spread 1.5 tbs cream cheese evenly over the surface. Sprinkle half the chopped dill and half the lemon zest over the cream cheese. Arrange half the smoked salmon (30 g) across the crepe. Scatter half the capers on top. Fold or roll the crepe neatly and slice in half if desired. Repeat for the second crepe. Serve chilled or room temperature alongside the avocado toast.

Prepare potatoes

Grate the russet potato and place grated potato in a clean kitchen towel. Squeeze out as much liquid as possible into a bowl. Transfer the dried grated potato to a mixing bowl and grate 1/4 yellow onion directly into the bowl. Add 1 tbsp flour, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 beaten egg. Mix until combined.

Pan-fry

Heat a nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. When oil shimmers, add mixed potato in two even patties (or one large). Press flat with a spatula and cook undisturbed for 4–5 minutes until deep golden and crisp. Flip and cook another 3–4 minutes. Transfer to a paper towel-lined plate to drain. Season with extra salt if needed.

Stir 1 tsp honey into 1/2 cup plain Greek yogurt until smooth. Spoon into a small bowl and top with 1/2 cup seasonal berries and 2 tbs toasted granola. Serve chilled.

Plate the avocado toast as the centerpiece with a poached egg on each slice. Add one crepe (or half if serving multiple sides), a portion of hash browns, and the fruit & yogurt dish alongside. Garnish with extra dill on the crepe, lemon wedges, and a light drizzle of olive oil over the avocado toast if desired. Provide salt & pepper at the table for final seasoning. Serve immediately while eggs and hash browns are warm.