Brunch Recipe

Prep avocado

Cut the avocado in half, remove the pit, and scoop flesh into a bowl. Add 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt (reserve a pinch for the eggs). Mash with a fork until mostly smooth but slightly chunky. Taste and adjust seasoning.

Toast bread

Toast 4 slices of multigrain 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 with about 3 inches (7–8 cm) of water and bring to a gentle simmer (small bubbles, not rolling). Add 1 tablespoon white vinegar to the water. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool with a spoon, slip one egg into the center, and poach 3 minutes for soft runny yolks or 3.5–4 minutes for slightly firmer. If your pot allows, poach two eggs at once without swirling. Use a slotted spoon to lift eggs and briefly blot on paper towel; season with a pinch of kosher salt.

Assemble

Spread mashed avocado evenly on each toasted slice. Top each with a poached egg. Sprinkle with remaining pinch of kosher salt, extra black pepper, and 1/4 teaspoon chili flakes if using. Garnish with microgreens or chopped chives. Serve immediately.

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl whisk 1/2 cup plain Greek yogurt, 1/2 cup whole milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon lemon zest until smooth.

Make batter

Pour wet mixture into dry ingredients and stir gently until just combined. The batter should be slightly thick but pourable; if too thick, add up to 1–2 tablespoons milk. Let batter rest 5 minutes while heating the griddle.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with a little oil or melted butter. For each pancake, pour 1/4 cup batter onto the griddle. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep finished pancakes warm in the low oven.

Serve

Stack pancakes and serve with 1/4 cup maple syrup and additional butter or lemon zest if desired.

In a large bowl combine 4 cups baby arugula and 1 cup halved cherry tomatoes. Whisk together 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil, and a pinch of salt and pepper. Toss dressing with the greens and tomatoes just before serving. Top with 1/4 cup parmesan shavings if using.

Fill two glasses with ice, divide 2 cups fresh orange juice, then top each with sparkling water to taste (about 1 cup total). Stir gently and serve chilled.