Sunday Brunch Downtown Recipe

Prepare avocado spread

Slice the avocados in half, remove pits, and scoop flesh into a bowl. Add lemon juice, olive oil, 1/2 tsp sea salt, and 1/2 tsp black pepper. Mash to a chunky spread. Taste and adjust salt/pepper.

Toast bread

Toast the sourdough slices until golden and crisp (about 3–4 minutes in a toaster or 5–6 minutes under a broiler).

Poach eggs

Fill a wide shallow saucepan with about 8 cm (3 inches) of water and bring to a gentle simmer. Stir once to create a gentle whirlpool. Add white vinegar to the water. Crack one egg into a small cup. Swirl water and slip the egg in; poach 3–3.5 minutes for a runny yolk or 4–5 minutes for a firmer yolk. Remove with a slotted spoon and drain briefly on paper towels. Repeat with remaining eggs. Keep warm in a shallow bowl of hot water if cooking in batches.

Assemble: Spread avocado mixture evenly over each toasted slice. Top each with a poached egg. Sprinkle with remaining sea salt, black pepper, and red pepper flakes. Finish with microgreens or chives. Serve immediately.

Make herbed cream cheese

In a small bowl, combine softened cream cheese, chopped dill, lemon zest, 1/2 tsp black pepper, and capers. Stir until smooth and well combined. Taste and adjust dill or lemon as desired.

Toast bagels and assemble

Toast bagel halves until lightly browned. Spread 1 tbs (or more to taste) of herbed cream cheese on each toasted half. Top with a few slices of smoked salmon. Garnish with an extra dill sprig or a few capers if desired. Serve alongside avocado toasts.

Roast tomatoes

Preheat oven to 200°C (400°F). Toss halved cherry tomatoes with minced garlic, 1 tbs olive oil, 1/4 tsp sea salt, and a pinch of black pepper. Spread on a baking sheet cut-side up and roast 12–15 minutes until softened and slightly caramelized. Remove and let cool 5 minutes.

Dress salad

In a small bowl whisk remaining 1 tbs olive oil, balsamic vinegar, and honey until emulsified. Taste and season with a little more salt if needed.

Assemble salad: Place baby arugula in a large bowl, add roasted tomatoes, drizzle with the dressing and toss gently. Top with shaved parmesan. Serve immediately.

Brew tea

Place tea bags in a heatproof pitcher. Pour boiling water over the bags and steep 4–5 minutes for a medium-strength brew (longer for stronger). Remove tea bags and discard.

Finish and chill

Stir in honey or sugar until dissolved. Add sliced orange, lemon, and mint leaves. Let cool to room temperature, then refrigerate until cold (at least 30 minutes). To serve, fill glasses with ice and pour tea over. Garnish with additional citrus slices or mint.