The Windsor Breakfast Recipe

Beat eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk until fully combined and slightly frothy.

Cook omelette

Heat a nonstick 10-inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Pour the beaten eggs into the skillet and let them set for 20–30 seconds. Using a silicone spatula, gently push the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. When mostly set but still slightly glossy on top (about 1.5–2 minutes), fold the omelette in half and slide onto a warm plate. Keep warm while finishing other components.

Prepare mushrooms

Clean 6 oz mushrooms by wiping with a damp towel and slice them about 1/4-inch thick.

Sauté

Heat a separate skillet over medium heat. Add 1 tablespoon olive oil and 1/2 tablespoon unsalted butter. Once butter foams, add sliced mushrooms and spread in an even layer. Let them cook undisturbed for 2–3 minutes to brown, then stir. Add 1 minced garlic clove and sauté 30 seconds until aromatic. Add 2 cups baby spinach and season with 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Cook, stirring, until the spinach wilts and liquids have mostly evaporated, about 1–2 minutes. Remove from heat.

Warm salmon gently (optional)

If you prefer your smoked salmon slightly warm, briefly place the 3 oz slices on top of the warm mushrooms and spinach for 20–30 seconds to take the chill off. Do not overcook — smoked salmon is best at room temperature.

Arrange salmon slices over the omelette or to the side. Scatter 2 tablespoons thinly sliced red onion and 1 tablespoon drained capers over or alongside the salmon. Sprinkle 1 teaspoon chopped fresh dill over the salmon. Serve with 2 lemon wedges to squeeze just before eating.

Toast bread

Toast 2 slices of country or sourdough bread until golden. Spread 1 tablespoon softened unsalted butter evenly on the hot toast.

Assemble The Windsor Breakfast

Place the buttered toast on the plate. Set the folded omelette beside or partially on the toast. Spoon the warm mushrooms and spinach next to the omelette. Lay the smoked salmon slices over or adjacent to the omelette/mushrooms. Garnish with 1/4 cup microgreens or arugula and the red onion/capers/dill. Finish with a light squeeze of lemon over the salmon and add hot sauce to taste if desired.

Serve immediately while the omelette and toast are warm. This recipe is for one generous plate; to scale, multiply ingredients by the number of servings required. Leftover components (except toast) can be stored covered in the refrigerator for up to 2 days.