Brunch Recipe

Prepare avocado spread

Halve and pit the avocado. In a bowl, scoop the flesh and mash lightly with a fork. Stir in 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 tsp sea salt and 1/4 tsp black pepper. Adjust seasoning to taste and keep warm at room temperature.

Toast bread

Toast 4 slices of whole grain or sourdough until golden and crisp. Keep warm in a low oven (about 200°F / 95°C) if desired.

Poach eggs

Fill a wide, shallow saucepan or skillet with about 3 inches of water and bring to a gentle simmer (not a rolling boil). Add 2 teaspoons white vinegar to the water. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg into the center; repeat for remaining eggs, leaving space between them. Poach 3–4 minutes for runny yolks or 4–5 minutes for slightly set yolks. Use a slotted spoon to lift eggs and drain on a paper towel briefly.

Assemble

Spread the mashed avocado evenly over toasted bread slices. Top each with a poached egg. Sprinkle with 1/4 tsp red pepper flakes and half of the chopped chives (1 tablespoon). Finish with a tiny drizzle of olive oil if desired. Serve immediately.

In a small saucepan combine 2 cups mixed berries, 2 tablespoons sugar, 2 tablespoons water and 1 teaspoon lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. Cook 6–8 minutes until the berries have softened and the sauce has slightly thickened. If you prefer a smoother compote, mash with a fork or use an immersion blender for a few seconds. Remove from heat and keep warm or refrigerate until serving. Yields about 1 to 1 1/2 cups.

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 cup buttermilk, 1 egg and 2 tablespoons melted butter until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes while heating the pan.

Cook pancakes

Heat a non-stick skillet or griddle over medium heat and brush lightly with vegetable oil or butter. Pour 1/4 cup batter per pancake onto the hot surface. Cook 2–3 minutes until bubbles form on the surface and edges look set, then flip and cook another 1–2 minutes until golden and cooked through. Keep cooked pancakes warm in a low oven while finishing the rest.

Serve

Stack pancakes and spoon warm mixed berry compote over them. Optionally add a pat of butter and a drizzle of maple syrup.

In a large bowl combine 4 cups baby arugula and 1 cup halved cherry tomatoes. Whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl, then toss with the greens and tomatoes just before serving. Sprinkle with 2 tablespoons parmesan shavings and remaining chopped chives (1 tablespoon) from the avocado toast section if desired.