2 Eggs Any Style

Maple Chicken Sausage

Seasonal Fruit

Herbed Grits

Bacon

croissant, scrambled egg, cheddar, bacon, home fries

Breakfast Sandwich

Toast

Sides

jumbo lump crab, old bay hollandaise, home fries

Crab Cake Benedict

home fries, toast, chicken maple sausage or bacon, 2 eggs your way

Betty's Breakfast

Steak & Eggs

braised short ribs, wild mushrooms, caramelized onions, gruyère, horseradish hollandaise

Short Rib Omelet

herbed grits, tasso ham, blistered peppers, tomatoes, smoked tomato butter

Shrimp and Grits

Lemon Blue Berry Pancakes

sweet potatoes, black beans, mushrooms, spinach, two fried eggs, avocado créme

Farmers Hash

coffee, bagel (plain or cinnamon raisin), fresh fruit, yogurt

Canopy Continental

Remove eggs from the refrigerator about 5 minutes before cooking so they come closer to room temperature (helps even cooking). Have butter and any optional garnish ready.

Bring ingredients together

Heat a 8–10-inch nonstick or well-seasoned skillet over low–medium heat. Add 1/2 tablespoon butter and allow it to melt and foam but not brown. Crack 2 eggs into a small bowl one at a time, then gently slide into the skillet so the yolks remain intact. Season lightly with 1/4 tsp salt and a small pinch of pepper. Cover the pan with a lid or a large bowl for 1–2 minutes until whites are set but yolks are still runny. Remove with a thin spatula and transfer to plate. Finish with chives and a grind of pepper.

Cook sunny-side up

Heat skillet over medium heat and add 1/2 tablespoon butter. When butter foams, crack eggs into a bowl and slide into skillet. Season with 1/4 tsp salt and pinch of pepper. Let cook undisturbed 2–3 minutes until whites mostly set. For over-easy: gently flip using a spatula and cook 15–30 seconds more (yolk very runny). For over-medium: flip and cook 45–60 seconds (yolk slightly set). For over-hard: flip and cook 1–2 minutes until yolk fully set. Transfer to plate and garnish as desired.

Cook over-easy/medium/hard

Crack 2 eggs into a bowl, add 1/8 tsp salt and a pinch of pepper, and whisk until homogenous and slightly frothy. Heat skillet over low heat and add 1 tablespoon butter. When butter is melted but not browned, pour eggs into pan. Let sit 10–15 seconds, then using a silicone spatula, gently push the eggs from the edges toward the center in slow, sweeping motions. Continue cooking gently, folding curds until custardy and just set, about 2–3 minutes total. Remove from heat while slightly glossy (carryover heat will finish them). Serve immediately with optional toast and garnishes.

Cook soft scrambled

Fill a medium saucepan with 3–4 inches (about 1 liter) of water and bring to a bare simmer (small bubbles). Add 1 tablespoon vinegar if desired (helps white coagulate). Crack each egg into its own small bowl. Create a gentle whirlpool in the water with a spoon and slip one egg into the center, then the second. Let cook undisturbed for 3 minutes for runny yolks or 4–5 minutes for firmer yolks. Use a slotted spoon to lift eggs, briefly drain on paper towel, season with salt and pepper and serve.

Poach eggs

large eggs

unsalted butter

kosher salt

black pepper

fresh chives, finely chopped

hot sauce or salsa

slice of bread or toast

Peel and finely mince or grate 2 garlic cloves. In a small bowl combine 1/2 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp soy sauce, 1 tbsp olive oil, minced garlic, 1 tsp fresh thyme leaves, 1/2 tsp ground black pepper and 1/4 tsp crushed red pepper flakes. Whisk until smooth. Reserve 3 tablespoons of this mixture in a small jar or bowl to use as a finishing glaze toward the end of cooking. The remaining mixture will be used to marinate and flavor the sausage meat.

Prepare and strain

Optional: For a smoother glaze, warm the reserved 3 tablespoons in a small saucepan over low heat for 1–2 minutes, stirring, then set aside.

Place 1.5 lbs ground chicken in a large bowl. Add 1/2 cup fine dry breadcrumbs, 1 large egg, 2 tbsp freshly grated onion, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp smoked paprika and 1 tbsp maple syrup (from the ingredients). Pour in about 2–3 tablespoons of the remaining maple marinade (from the larger batch) — not the reserved glaze — to incorporate flavor without making the mixture too wet. Using your hands or a spatula, mix until just combined; avoid overworking to keep the sausage tender. Taste a small pinch by pan-frying a teaspoon-sized patty to check seasoning and adjust salt/pepper if needed.

Mix the sausage

Divide the mixture into eight equal portions (for 8 sausages) and shape each into a 4–5 inch sausage link or cylinder, compressing lightly so they hold together. Place formed sausages on a parchment-lined tray and chill in the refrigerator for 15–20 minutes to firm up (this helps them keep shape when cooking).

Form sausages

Heat a large skillet over medium heat and add 2 tsp olive oil. When the oil shimmers, add the sausages in a single layer without overcrowding (work in batches if necessary). Cook undisturbed 3–4 minutes until well browned on the first side. Flip and continue cooking 3–4 minutes more. Reduce heat to medium-low, add 1 tbsp unsalted butter, cover the pan and cook another 4–6 minutes, turning once, until internal temperature reaches 165°F (74°C).

Sear and cook through

Uncover, brush each sausage with the reserved 3 tablespoons maple glaze (or spoon a little warmed glaze over them) and cook uncovered 1–2 minutes per side to set the glaze and caramelize slightly. Baste with pan juices. Remove sausages to a plate and let rest 3 minutes.

Glaze and finish

Transfer sausages to a serving platter, garnish with fresh thyme sprigs and sprinkle with sea salt and freshly ground black pepper to taste. Serve warm with extra maple glaze on the side, mustard, or alongside brunch sides such as roasted potatoes or pancakes.

Serve

pure maple syrup

Dijon mustard

apple cider vinegar

soy sauce (or tamari)

olive oil

garlic

fresh thyme leaves

ground black pepper

crushed red pepper flakes

ground chicken (preferably 93% lean)

fine dry breadcrumbs

freshly grated onion (or 2 tbsp finely grated onion)

fresh parsley, finely chopped

salt

smoked paprika

maple syrup (for mixture)

olive oil (for pan)

fresh thyme sprigs (optional garnish)

sea salt (to taste)

freshly ground black pepper (to taste)

Select about 6 cups of seasonal fruit that are ripe and flavorful. Good combinations: strawberries (hulled and halved), blueberries, raspberries, peaches (peeled, pitted, sliced), nectarines (sliced), plums (pitted and sliced), apples (peeled optional, cored and sliced), pears (cored and sliced), grapes (halved), or kiwi (peeled and sliced). Aim for 3–5 different fruits for variety. Place all prepared fruit in a large mixing bowl.

Choose and prepare fruit

Gently toss the fruit to combine, being careful not to macerate delicate berries.

Sprinkle the 2 tablespoons fresh lemon juice evenly over the fruit to brighten flavors and prevent browning. Sprinkle the 2 teaspoons sugar or drizzle honey and gently toss to coat. Let sit 5–10 minutes so juices lightly macerate and flavors meld.

Dress the fruit

If using citrus zest, grate 1 teaspoon of lemon or orange zest over the fruit and toss gently to distribute.

Fold in the 2 tablespoons sliced fresh mint if using, combining lightly so mint flavor perfumes the fruit without overpowering it.

If you want crunch, sprinkle the 1 tablespoon chopped toasted nuts over the top just before serving so they stay crisp.

Spoon the fruit into individual bowls. Add a dollop (about 1/4 cup each) of plain yogurt or whipped cream per serving if desired. Finish with a light grind (a pinch) of freshly ground black pepper if using, for a subtle savory contrast.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note: fruit will soften and juices will increase over time.

assorted seasonal fruit (peeled/sliced where appropriate)

fresh lemon juice

granulated sugar or honey

fresh mint leaves, thinly sliced

toasted nuts (almonds, pistachios, or walnuts), chopped

plain yogurt or whipped cream (for serving)

citrus zest (lemon or orange)

freshly ground black pepper (optional, for savory-sweet contrast)

In a medium saucepan, combine 3 cups water, 1 cup whole milk, and 1 tsp kosher salt. Bring to a gentle simmer over medium heat.

Bring liquids to a simmer

Whisk in 1 cup stone-ground grits slowly to the simmering liquid to prevent lumps. Reduce heat to low immediately.

Add grits slowly

Cook grits at a low simmer, uncovered, stirring frequently (every 2–3 minutes) until thick and tender, about 20–25 minutes for stone-ground grits. If mixture becomes too thick, stir in up to 1/4 cup additional milk or water to reach desired consistency.

Simmer and stir

Season with 1/2 tsp black pepper and adjust salt to taste once grits have softened.

Season

When grits are tender and creamy, remove saucepan from heat. Stir in 2 tbs unsalted butter until melted and incorporated. Immediately add 3/4 cup grated sharp cheddar and 1/4 cup finely grated Parmesan, stirring until fully melted and smooth.

Finish with butter and cheeses

If you prefer a mellower garlic flavor, briefly (30 seconds) warm 1 clove minced garlic in a small skillet with 1 tsp butter or oil over low heat until fragrant, then remove from heat. (Alternatively add raw if you want a brighter garlic note.)

Sauté garlic briefly (optional)

Stir 2 tbs finely chopped fresh parsley, 2 tbs thinly sliced chives, 1 tsp chopped fresh thyme leaves, and 1 tsp lemon zest into the hot grits until evenly distributed. If you sautéed garlic, add it now as well.

Fold in herbs and zest

Taste and adjust salt, pepper, or a splash more milk for creaminess. The herbs should be bright and present without overpowering the cheese.

Adjust texture and seasoning

Spoon herbed grits into bowls. Finish each serving with an optional 1 tsp drizzle of olive oil and a pinch (about 1/4 tsp) of red pepper flakes if using.

Grits can be held over very low heat, stirring occasionally. If they thicken while holding, stir in small amounts of milk or water to loosen before serving.

stone-ground grits

water

whole milk

sharp cheddar, grated

Parmesan, finely grated

fresh chives, thinly sliced

fresh thyme leaves, chopped

garlic, minced

lemon zest

olive oil (optional drizzle)

red pepper flakes (optional)

Remove bacon from the refrigerator and separate slices. If slices are very long, fold them in half to fit the pan. Pat any excess moisture from the surface with a paper towel.

Prepare bacon

Arrange bacon slices in a single layer in a cold heavy skillet (cast-iron or stainless steel recommended). Do not overlap. Starting from a cold pan helps render fat evenly and reduces curling.

Cold-pan start

Place the skillet over medium-low heat. Cook the bacon gently, turning occasionally with tongs so it browns evenly. Allow the fat to render slowly; this takes about 8–12 minutes depending on thickness and desired crispness. For chewier bacon, remove earlier; for crisper bacon, cook a bit longer.

Render fat over medium-low heat

When bacon reaches desired doneness, transfer slices to a plate lined with paper towels to absorb excess fat. Sprinkle with black pepper to taste while still hot. If pan has excessive fat, carefully pour it off into a heatproof container (save for cooking later if desired).

Finish and drain

In a small bowl, mix maple syrup and brown sugar until combined. Set aside.

Make glaze

After the bacon has rendered most of its fat in the skillet (about 6–8 minutes), reduce heat to medium. Spoon 2 tablespoons water into the pan if the bacon and fat are smoking to reduce temperature. Brush or spoon the maple-brown sugar glaze onto each slice, flip and glaze the other side, and cook another 1–2 minutes per side until glaze is sticky and caramelized. Watch closely to avoid burning.

Pan-glaze method

Preheat oven to 400°F (200°C). Line a rimmed sheet pan with foil and place a wire rack on top. Arrange bacon in a single layer on the rack. Brush with the maple-brown sugar glaze. Bake 12–18 minutes, turning halfway and reapplying glaze if desired, until caramelized and crisp. Remove and drain on paper towels.

Oven-glaze method (recommended for even glaze)

Allow leftover bacon to cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in a 350°F (175°C) oven for a few minutes. Bacon fat can be strained and stored in the refrigerator for up to 1 month for use in cooking.

bacon slices (streaky/sliced pork belly)

maple syrup (optional, for glaze)

brown sugar (optional, for glaze)

water (for pan if needed)

Place diced potatoes in a medium pot and cover with cold salted water by 1 inch. Bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 2 minutes.

parboil potatoes

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When butter foams, add the drained potatoes in a single layer. Let cook undisturbed for 3–4 minutes to develop a golden crust.

pan fry

Stir potatoes, add diced onion and red bell pepper. Season with smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Continue cooking, stirring occasionally, for 6–8 minutes until potatoes are nicely browned and onions are soft. If potatoes begin to stick, reduce heat slightly and add a splash of water. Stir in chopped parsley if using. Keep warm while preparing eggs and assembling sandwiches.

add aromatics & finish

If your bacon isn't cooked, cook 8 strips in a skillet over medium heat until crisp, 8–12 minutes, turning as needed. Transfer to a paper towel-lined plate to drain. If using pre-cooked bacon, warm briefly in the oven or microwave.

prepare bacon

Crack 6 eggs into a medium bowl. Add 3 tablespoons whole milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until homogeneous and slightly frothy. In a nonstick skillet over medium-low heat, melt 2 tablespoons butter until foaming. Pour in egg mixture and let it sit for 10–15 seconds. Using a rubber spatula, gently push eggs from the edges toward the center in sweeping motions, forming soft curds. Continue folding occasionally until eggs are mostly set but still slightly glossy, 2–3 minutes total. Remove from heat (they will finish setting off the heat).

make scrambled eggs

Preheat oven broiler or toaster oven to low broil. Split croissants horizontally. Arrange bottom halves on a baking sheet. Divide shredded cheddar evenly among 4 croissant bottoms (about 1/4 cup each). Spoon warm scrambled eggs onto cheese-topped bottoms (divide eggs evenly). Top eggs with 2 cooked bacon strips per sandwich. Place croissant tops over fillings. Slide baking sheet under broiler for 30–45 seconds (or place in toaster oven at 350°F/175°C for 3–4 minutes) just until cheese melts and tops are warmed—watch closely to avoid burning.

prepare croissants & cheese

Remove sandwiches from oven. Serve each sandwich with a generous portion of home fries. Enjoy immediately.

serve

croissants

butter (unsalted)

cheddar cheese, shredded

cooked bacon strips

russet potatoes, peeled and diced 1/2-inch

yellow onion, small dice

red bell pepper, small dice (optional)

vegetable oil

garlic powder

fresh parsley, chopped (optional)

Choose two slices of your preferred bread. If slices are uneven or thick, trim to even thickness for uniform toasting.

Prepare bread

Place bread in a toaster or under a broiler/toast setting in an oven. Toast until golden-brown and crisp at the edges — typically 2–4 minutes in a pop-up toaster on medium setting or 3–6 minutes under an oven broiler (watch closely to avoid burning).

Toast bread

Immediately after toasting, spread about 1 tablespoon of butter or brush 1 tablespoon of olive oil evenly over the hot toast so it melts in. Sprinkle a light pinch (about 1/4 tsp) of salt over the buttered toast to enhance flavor.

Butter and season

Spread 2 teaspoons of jam or honey across one slice for a sweet toast. Serve immediately.

Jam or honey

Mash 1/2 cup ripe avocado with a fork until slightly chunky. Spread evenly over the buttered toast. Season with a pinch of salt and 1/8 tsp black pepper; finish with a pinch (1/8 tsp) red pepper flakes if desired.

Avocado toast

Place 2 thin tomato slices on the buttered toast, top with a slice of cheese. If you prefer melted cheese, place assembled toast under a broiler for 1–2 minutes until the cheese bubbles slightly. Season with salt and pepper to taste.

Tomato and cheese

Spread 2 teaspoons of peanut butter on the toast. For a sweet-savory combo, add a thin layer of jam on top.

Peanut butter

Cook 1 egg to your preference (fried: heat 1 tsp oil in a small pan, fry for 2–3 minutes for a runny yolk; poached: simmer water and poach 3–4 minutes; scrambled: whisk and cook until set). Place the cooked egg on the buttered toast. Season with salt and pepper.

Egg-topped toast

bread slices (white, whole wheat, sourdough or choice)

butter or olive oil (for spreading)

jam or honey

avocado (ripe, mashed)

tomato (sliced)

cheese (sliced or grated)

peanut butter

egg (fried, poached or scrambled)

red pepper flakes

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Preheat and prepare

In a large bowl, combine the halved baby potatoes, 2 tbs olive oil, minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss until potatoes are evenly coated.

Toss potatoes

Spread the potatoes cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until golden brown and tender when pierced with a fork.

Roast

Remove potatoes from oven, immediately sprinkle with 1/2 cup grated Parmesan and 2 tbs chopped parsley. Toss gently to coat and return to oven for 2–3 minutes just to melt the cheese slightly. Taste and adjust seasoning if needed, then serve hot.

Finish with Parmesan and parsley

Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 2–3 minutes until bright green and slightly tender. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain and set aside. (If skipping blanching, proceed to sauté and increase sauté time by a minute or two.)

Blanch (optional for vibrant color)

In a large skillet over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the minced garlic and sauté for 30 seconds until fragrant (do not brown). Add the green beans and toss to coat.

Sauté

Add the lemon zest and 1 tbs lemon juice, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1/4 tsp black pepper. Sauté for 2–3 minutes more until beans reach desired tenderness. Taste and adjust seasoning. Serve immediately.