The Schmorgasbord Recipe

Scrambled Eggs & Prosciutto Toasts

1) Whisk 4 eggs with 1/4 cup milk, 1/4 tsp salt and 1/8 tsp pepper in a bowl until blended. 2) Heat 1 tbsp butter in a nonstick skillet over medium-low. Pour eggs and cook gently, stirring occasionally until soft curds form (3–5 minutes). Remove from heat while slightly undercooked. 3) Meanwhile, brush both sides of 4 slices sourdough with 1 tbsp olive oil and toast in a skillet or oven until golden. 4) Lightly pan-fry prosciutto slices 30–45 seconds per side in the hot skillet until just crisp; drain on paper towel. 5) Top each toast with a smear of butter (optional), divide scrambled eggs among toasts, place prosciutto over the eggs and finish with a grind of black pepper. Reserve remaining 2 eggs for other uses.

1) In a small saucepan bring 2 cups stock to a gentle boil. 2) Stir in 1 cup rolled oats, reduce heat to low and simmer, stirring occasionally, until thickened, 5–8 minutes. 3) Stir in 1/4 cup grated parmesan, 1 cup chopped spinach, 1 tbsp chopped chives, 1/4 tsp salt and 1/4 tsp pepper. Cook 1 more minute until spinach is wilted and cheese melted. 4) Divide into bowls and garnish with extra chives or an extra sprinkle of parmesan.

Pan-Seared Lemon Paprika Chicken

1) Pat 2 chicken breasts dry. In a small bowl combine 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp pepper. Rub spice mix over both sides of the chicken. 2) Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). 3) In the last minute add 1 tbsp lemon juice to the pan and spoon pan juices over the chicken. 4) Transfer to a plate and rest 5 minutes before slicing. Serve sliced alongside salad or open-faced sandwiches.

1) Preheat oven to 375°F (190°C). Slice ciabatta into 4–6 thick pieces, brush with 1 tbsp olive oil and toast on a baking sheet 6–8 minutes until lightly golden. 2) Spread about 2 tbsp goat cheese per piece. Top with sliced tomato and avocado. 3) Sprinkle with 1/4 tsp salt and 1/4 tsp pepper and scatter fresh basil leaves. Drizzle with 1 tbsp balsamic reduction before serving.

Simple Mixed Salad

1) In a large bowl combine 4 cups mixed greens, 1 sliced cucumber and 1 cup halved cherry tomatoes. 2) Whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar and 1/4 tsp sea salt. Toss dressing with the salad just before serving.

Rosemary Roasted Potatoes

1) Preheat oven to 425°F (220°C). Toss 12 halved small roasted potatoes with 1 tbsp olive oil, 1 tsp chopped rosemary and a pinch of salt and pepper. 2) Spread on a sheet pan and roast for 25–30 minutes, turning once, until golden and crisp.

Green Beans with Almonds

1) Steam or blanch 2 cups green beans until crisp-tender (3–4 minutes), then plunge into ice water and drain. 2) In a small skillet toast 1/4 cup chopped almonds over medium heat until fragrant (2–3 minutes). 3) Toss green beans with a pat of butter or 1 tsp olive oil, add toasted almonds and season with salt to taste.

Honey Mustard Dipping Sauce

1) Place 1/4 cup honey mustard in a small bowl for serving with roasted potatoes or chicken.

Quick Berry Shortcake Cups

1) Preheat oven to 425°F (220°C). In a bowl whisk 1.5 cups flour, 3/4 cup sugar and 1 tsp baking powder. Cut in 1/2 cup cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs. 2) Stir in 1/2 cup milk and 1 tsp vanilla until just combined (do not overmix). 3) Drop spoonfuls of dough onto a parchment-lined baking sheet to make 8 small shortcakes. Bake 12–15 minutes until golden. 4) Shortcakes: split warm shortcakes and fill with 1.5 cups mixed fresh berries. Dust with 1 tbsp powdered sugar before serving.

1) In a pitcher combine 4 cups fresh orange juice and 2 cups chilled sparkling water. Stir gently. 2) Add 12 mint leaves and 2 cups ice cubes. Serve immediately in glasses garnished with an extra mint leaf.