Canopy Continental Recipe

Brew coffee

Brew 12 fl oz of fresh coffee using your preferred method (drip, pour-over, or French press). Use medium grind for drip/pour-over or coarse for French press. If using a coffee maker, measure about 2 tablespoons of coffee grounds per 6 fl oz of water (adjust to taste).

Pour the brewed coffee into a cup. Add milk or cream (about 2 tbsp) and sugar (about 1 tsp) if desired. Stir and serve hot.

Toast and spread

Slice the bagel in half. Toast to your preferred level (medium recommended: golden and slightly crisp). While still warm, spread 2 tbsp cream cheese evenly on each toasted half. If you prefer butter instead, spread 1 tsp butter on the warm halves so it melts slightly. For cinnamon-raisin bagels, cream cheese complements the sweetness; for plain bagels, butter or cream cheese both work.

Cut the bagel in half again if you want bite-sized pieces, or serve whole. Place on a plate next to the coffee.

Prepare fruit

Wash all fruit thoroughly. Hull and quarter strawberries, halve grapes, and cut pineapple into bite-sized pieces. Combine about 1 cup total mixed fruit in a small bowl.

Optional: Toss the fruit with 1 tsp lemon juice to brighten flavors and slow browning. Arrange the fruit on the plate alongside the bagel and coffee.

Assemble yogurt

Spoon 1 cup of Greek yogurt into a serving bowl. If you prefer sweeter yogurt, drizzle 1 tsp honey or maple syrup and stir gently to combine.

Sprinkle 2 tbsp granola on top for crunch, or serve granola on the side so it stays crisp. Place the yogurt bowl on the tray with the bagel, fruit, and coffee.