Brunch Menu Recipe

Prep

Crack the eggs into a bowl, add the milk, salt (use about 3/4 of the listed salt), black pepper, and lemon zest. Whisk vigorously until pale and slightly frothy. Finely mince the shallot and chop the dill. Slice the smoked salmon into bite-sized strips.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon of butter. Once melted and foaming, add the minced shallot and gently sweat for 1 minute until translucent (do not brown). Pour the egg mixture into the pan. Stir slowly and continuously with a silicone spatula, scraping the bottom as curds form. Keep the heat low — the goal is creamy, soft curds. After about 2–3 minutes, when eggs are about 70% set, fold in the chopped dill and smoked salmon pieces, reserving a few salmon slices for garnish. Remove from the heat while slightly underdone; residual heat will finish them. Stir in the remaining 1 tablespoon butter for silkiness and adjust seasoning to taste.

Finish & serve

Plate the scrambled eggs immediately. Garnish with reserved salmon slices, a small sprinkle of fresh dill, and a light crack of black pepper. Serve hot alongside toast and potatoes.

Prepare chili oil

In a small heatproof bowl combine 2 tbs extra-virgin olive oil and 1 tsp chili flakes. Warm gently in a microwave for 15–20 seconds or pour hot (not smoking) water briefly over the bowl to warm the oil; let infuse 5 minutes. Strain if you prefer a clear oil or leave flakes in for texture.

Toast bread & prep avocado

Toast the sourdough slices until golden and crisp at the edges. Halve and pit the avocados; scoop flesh into a bowl and mash coarsely with a fork. Add lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; mix to taste so the avocado remains slightly chunky.

Assemble toasts

Spread the mashed avocado evenly across the toasted slices. Scatter halved cherry tomatoes on top, drizzle with the chili-infused olive oil (about 1 tsp per slice), and finish with an extra pinch of salt and black pepper. Serve immediately.

Make dressing

In a small jar combine 3 tbs olive oil, 1 tbs white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Shake or whisk until emulsified.

Assemble salad

Place the mixed greens in a large bowl. Add the cucumber slices, orange segments, and toasted walnuts. Drizzle with the dressing and toss gently to coat. Crumble the feta over the top and give a final light toss. Taste and adjust seasoning as needed.

Preheat & prepare potatoes

Preheat the oven to 220°C (425°F). Toss the halved baby potatoes with 3 tbs olive oil, minced garlic, chopped rosemary, thyme leaves, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Roast

Arrange potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–35 minutes, turning once halfway, until golden and crisp on the outsides and tender inside. If using a convection setting, check at 20 minutes.

Finish

Remove from oven and taste; season with additional salt if needed. Transfer to a serving dish and garnish with a sprinkle of fresh thyme or rosemary.

Mix

Stir together Greek yogurt, 1 tbs lemon juice, 1 tbs chopped fresh dill, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Chill briefly if time allows.

Serve

Serve a small bowl of the yogurt on the side for dolloping on potatoes or toast, or as a cool contrast to the eggs.