Garten’s Brunch Menu Changes Weekly! Recipe

Prepare herb salad

In a small bowl toss baby arugula, chopped mixed herbs, halved cherry tomatoes and thinly sliced red onion with 1 tsp olive oil, 1/2 tsp lemon juice and a pinch of salt and pepper. Set aside to marinate while you prepare other elements.

Toast and prep avocado

Toast the sourdough slices until golden and crisp. Halve and pit the avocado; scoop flesh into a bowl and mash lightly with 1 tbs lemon juice, 1 tsp olive oil, 1 tsp sea salt and 1 tsp black pepper. Adjust seasoning to taste.

Poach eggs

Bring a medium saucepan of water to a gentle simmer; add 1 tbs white vinegar. Create a gentle whirlpool and crack one egg into a small cup, then slip it into the center. Poach 3 minutes for a runny yolk (4 for slightly firmer). Repeat for second egg. Remove with a slotted spoon and drain on paper towel.

Assemble avocado toast

Spread mashed avocado evenly over the two toasted slices. Top each with a handful of the herb-arugula salad (reserving some for plating). Place a poached egg on each slice. Finish with flaky sea salt, a grind of black pepper, and a drizzle of olive oil. Serve immediately with remaining salad on the side.

Make crepe batter

In a medium bowl whisk 3 tbs flour, 1/2 cup milk, 1 egg, 1 tbs melted butter and 1/4 tsp salt until smooth. Let rest 5–10 minutes to relax the gluten.

Cook crepes

Heat a nonstick skillet over medium heat and brush with a little melted butter. Pour ~1/4 cup batter into the pan and tilt to coat the bottom in a thin even layer. Cook 45–60 seconds until the edges lift, flip and cook 15–20 seconds. Repeat to make 4 small crepes (or 2 larger), stacking on a plate and keeping warm.

Prepare filling and assemble

Stir chopped dill into creme fraiche, season with a pinch of salt and pepper. Spread a spoonful of the dill creme fraiche on each crepe, top with smoked salmon slices and a few capers. Fold or roll crepes, garnish with extra dill and lemon wedges. Serve alongside the avocado toast if presenting as a carrier brunch plate.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Line a 6-8 muffin tin with liners or grease well.

Make streusel

In a small bowl combine 1/4 cup brown sugar, 1 tsp ground cinnamon, 1/4 cup chopped walnuts (optional) and 2 tbs cold cubed butter. Use your fingers or a pastry cutter to rub butter into the dry ingredients until coarse crumbs form. Set aside.

Make muffin batter

In a large bowl whisk 1 1/2 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder and 1/2 tsp salt. In another bowl whisk 1/2 cup milk, 1 egg, 1/4 cup melted butter and 1 tsp vanilla. Pour wet into dry and stir just until combined; do not overmix.

Fill and bake

Divide batter evenly into muffin cups. Sprinkle generous amounts of cinnamon streusel over each (press lightly so it adheres). Bake 18–22 minutes until golden and a toothpick into the center comes out clean or with a moist crumb. Cool in pan 5 minutes, then transfer to a rack to cool slightly.

Plate a toasted avocado slice and a folded smoked-salmon crepe on each brunch plate. Add a muffin and a small pile of microgreens or extra herbs for color. Provide lemon wedges for the salmon and hot sauce on the side if desired. Serve immediately so eggs are warm and crepes are tender.