Two eggs or any style with a half order of biscuits and applewood smoked gravy.

COUNTRY SPECIAL

Filled with grilled gyro meat, tomatoes, onions, and smothered with cheddar cheese.

GREEK OMELETTE

Filled with spinach, halal chicken, Swiss cheese, and green peppers.

OMELETTE

English muffin topped with poached eggs, Canadian bacon and rich Hollandaise sauce.

TRADITIONAL BENEDICT

HOMEMADE HASH

FLAVORED ICED COFFEE

BELLINI

PEACH MARTINI

CAPPUCCINO

JUICE

ICED TEA

HOT COFFEE

HOT TEA

BLOODY MARY

Stuffed with Nutella and topped with icing and maple syrup

NUTELLA FRENCH TOAST

Stuffed with fresh strawberry cheesecake and topped with maple syrup

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST

BISCUITS & GRAVY

Three large golden pancakes served with maple syrup

PANCAKES

Dipped in custard, dusted with powdered sugar, and served with whipped cream

FRENCH TOAST

Fresh grilled vegetables layered with hash browns

GARDEN SKILLET

Grilled sausage, applewood smoked ham, bacon, onions, avocado, and chorizo layered with tomatoes, hash browns

PAUL'S SKILLET

Smoked salmon and two poached eggs topped with hollandaise sauce

SMOKED SALMON BENEDICT

Chorizo and two poached eggs topped with hollandaise sauce

CHORIZO EGGS BENEDICT

GOAT CHEESE & AVOCADO TOAST

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly grease.

Preheat

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp sugar, and 1/4 tsp salt until evenly combined.

Add the 2 tbs cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut or rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.

Make a well in the center and pour in 1/2 cup cold milk or buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overmix; dough should hold together but be slightly sticky.

Turn the dough out onto a lightly floured surface, fold it over 2–3 times to bring it together, and pat to about 1-inch thickness. For a half order make one large biscuit approximately 3–3.5 inches across or two small biscuits.

Use a 2.5–3 inch round biscuit cutter or a knife to cut. Place biscuits onto prepared baking sheet, brush tops lightly with melted butter if desired.

Bake in the preheated oven 10–12 minutes or until golden brown on top and cooked through. Remove and keep warm while you prepare the gravy and eggs.

While biscuits bake (or after preheating a skillet), heat a medium skillet over medium heat. Add 6 oz applewood smoked pork sausage (removed from casing if necessary). Cook, breaking up meat with a spatula, until browned and cooked through, about 5–7 minutes. If the sausage releases a lot of fat, spoon off and discard excess, leaving about 1 tablespoon fat; if lean, add 1 tbs unsalted butter to the pan.

Stir in 2 tablespoons all-purpose flour to the sausage and fat. Cook, stirring constantly, about 1–2 minutes to remove raw flour taste and form a roux.

Slowly pour in 1 1/4 cups whole milk while whisking to prevent lumps. Bring mixture to a gentle simmer, stirring frequently, and cook until thickened to gravy consistency, about 3–5 minutes.

Season with 1/2 tsp salt, 3/4 tsp freshly ground black pepper, and 1/8 tsp cayenne or a dash of hot sauce if using. Taste and adjust seasoning. If gravy becomes too thick, thin with a splash of milk to reach desired pourable texture.

Reduce heat to low and keep gravy warm while finishing eggs and biscuits. If needed, cover to prevent skin from forming.

Choose your egg style: fried (sunny-side or over-easy), scrambled, or poached. Below are concise methods for each. Use 1 tbs unsalted butter and 1/4 tsp salt and 1/8 tsp black pepper total.

Heat a nonstick skillet over medium-low and add 1 tbs butter. Once melted and bubbling but not brown, crack 2 eggs into the skillet. Season with 1/8 tsp salt and 1/16 tsp pepper. For sunny-side: cook until whites are set but yolks still runny, about 2–3 minutes. For over-easy: when whites are set, carefully flip and cook 20–30 seconds more for a runny yolk.

Fried (Sunny-Side or Over-Easy)

Crack 2 eggs into a bowl, season with salt and pepper, and whisk until homogenous. Heat 1 tbs butter over medium-low, pour eggs in, let set briefly, then gently push curds with a spatula until just-cooked but still soft, about 2–3 minutes. Remove from heat slightly early to avoid overcooking.

Scrambled

Bring a saucepan of water to a gentle simmer and add a splash of vinegar (optional). Crack an egg into a small cup, create a gentle whirlpool, and slip the egg in. Poach 3 minutes for a runny yolk or 4 minutes for a slightly firmer yolk. Remove with a slotted spoon and drain on paper towel.

Poached

Keep eggs warm and serve immediately over the warm biscuit with sausage gravy spooned over. Alternatively, place eggs next to the biscuit and ladle gravy on the side per preference.

Split the warm biscuit in half. Place on a plate, top with the cooked eggs (or place eggs alongside), then generously spoon the applewood smoked sausage gravy over the biscuit halves and, if desired, a little over the eggs.

Garnish with an extra grind of black pepper and serve immediately.

large whole eggs

unsalted butter

salt

black pepper

all-purpose flour

baking powder

granulated sugar

unsalted cold butter, cubed

cold whole milk or buttermilk

applewood smoked pork sausage (ground or removed from casing)

whole milk

freshly ground black pepper

optional cayenne or hot sauce

Slice the roma tomato into small dice (about 1/4-inch). Thinly slice the red onion into half-moons. Pit and halve the kalamata olives. Shred the cheddar if not pre-shredded. Chop parsley and set aside.

If using leftover gyro meat that’s cold, warm it briefly in a skillet over medium heat with 1 tsp olive oil until heated through, about 1–2 minutes. If using raw gyro-style meat, cook according to package instructions and then slice thinly; reserve 4 oz for the omelette.

In a small bowl, whisk together the eggs, milk, salt, and black pepper until combined and slightly frothy.

Heat a nonstick skillet over medium heat and add 1 tsp olive oil. Add the sliced red onion and sauté 1–2 minutes until slightly softened. Add the diced tomato and cook 1 minute to warm. Stir in the warm gyro meat and baby spinach (if using) and cook until spinach wilts, about 30 seconds to 1 minute. Season the mixture with dried oregano and a 1/2 tsp lemon juice. Remove the filling to a small bowl and keep warm.

Sauté Veggies with Gyro Meat

Wipe the skillet clean and return to medium-low heat. Add 1 tbsp butter and let it melt and foam but not brown.

Pour the whisked egg mixture into the skillet and let it sit undisturbed for about 20–30 seconds so the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion until the eggs are mostly set but still slightly soft on top, about 1–2 minutes total.

Spread the warm gyro-and-vegetable filling evenly over one half of the omelette. Sprinkle the shredded cheddar evenly over the filling, and add the optional crumbled feta on top if using.

Fold the empty half of the omelette over the filled half using a spatula. Let it cook another 30–60 seconds to melt the cheese and finish setting the eggs. If you prefer the cheese more melted, cover the skillet briefly with a lid for 30 seconds.

Slide the omelette onto a plate. Sprinkle chopped parsley over the top and add an extra pinch of dried oregano or a drizzle of olive oil if desired.

Serve immediately with optional sides such as toasted pita, a small Greek salad, or breakfast potatoes.

large eggs

butter (unsalted)

olive oil

grilled gyro meat (thinly sliced; lamb, beef, or chicken)

roma tomatoes

red onion

kalamata olives (pitted, halved)

fresh baby spinach (optional)

dried oregano

lemon juice

sharp cheddar cheese (shredded)

crumbled feta (optional, for extra Greek flavor)

fresh parsley (chopped)

If your halal chicken is cold or in large pieces, shred or dice it into bite-sized pieces (about 1/2-inch). Set aside.

Chop and heat

Heat a medium nonstick skillet over medium heat. Add 1 tsp olive oil. Add diced green bell pepper and sauté 1–2 minutes until beginning to soften.

Add the fresh spinach to the pan, sprinkle the 1/4 tsp salt and 1/8 tsp black pepper over the vegetables, and cook, stirring, until spinach wilts (about 1–2 minutes).

Add the shredded halal chicken to the pan and toss with the spinach and peppers just to warm through, about 1 minute. Remove filling to a plate and keep warm. Wipe the skillet clean with a paper towel if needed.

Crack 3 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk until blended and slightly frothy (about 20–30 seconds).

Place the same medium nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Pour the beaten egg mixture into the skillet and immediately lift the edges with a spatula while tilting the pan so uncooked egg flows underneath. Continue this gentle motion until the top is mostly set but still slightly glossy (about 1½–2 minutes).

When the omelette surface is mostly set but still slightly soft on top, spread the warmed chicken, spinach, and pepper mixture evenly over one half of the omelette (leave a small border). Sprinkle 1/2 cup Swiss cheese evenly over the filling.

Using a spatula, carefully fold the empty half of the omelette over the filling to form a semicircle. Press gently to seal and cook for another 30–45 seconds to melt the cheese and finish cooking. If you prefer the omelette more set, cover the pan for 30–45 seconds.

Slide the omelette onto a plate, seam-side down. Let rest 30 seconds so cheese finishes melting.

Garnish with chopped parsley or chives if using and serve with hot sauce or ketchup on the side as desired.

cooked halal chicken, shredded or diced

fresh spinach, packed

green bell pepper, small dice

Swiss cheese, grated or thinly sliced

salt (for vegetables)

black pepper (for vegetables)

chopped fresh parsley or chives

hot sauce or ketchup

Cut the unsalted butter into even pieces and melt gently in a small saucepan over low heat until fully melted. Keep warm but not boiling. Optional: skim foam or very slowly pour off clear butterfat, leaving milk solids if desired for flavor.

Clarify and melt butter

Set a heatproof bowl over a medium saucepan of simmering water (water should not touch the bowl). Ensure the bowl sits securely and the water is simmering gently, not boiling.

Prepare double-boiler

Add the 3 egg yolks, lemon juice, Dijon mustard, salt, and cayenne to the bowl. Whisk continuously until the mixture is lighter in color and slightly thickened, about 1–2 minutes.

Whisk yolks

Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly. Start drop by drop, then in a thin steady stream as the sauce begins to thicken. Continue until all butter is incorporated and sauce is smooth and glossy. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to reach desired consistency.

Emulsify with butter

Taste and adjust seasoning with additional salt, lemon juice, or a small pinch of cayenne if needed. Keep the Hollandaise warm by placing the bowl in a warm spot or over the barely-warm water (off direct heat) while you finish the rest of the dish; do not reheat directly or let it get too hot or it will split.

Season and hold

Split the English muffins and toast them until golden. Meanwhile, heat a medium skillet over medium-high heat, add the Canadian bacon slices, and sear 1–2 minutes per side until warmed through and lightly browned. Keep warm on a plate.

Toast and prepare Canadian bacon

Fill a wide shallow saucepan with 3–4 inches (about 7–10 cm) of water. Add 1 tablespoon white vinegar and bring to a gentle simmer (water should show small bubbles on the bottom and occasional gentle surface movement). Reduce heat so the water remains at a gentle simmer — not a rolling boil.

Prepare poaching water

Crack each egg into a small ramekin or cup. Stir the simmering water to create a gentle whirlpool, then slip one egg from the cup into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for a slightly firmer yolk. Repeat with remaining eggs (poach in batches if necessary). Use a slotted spoon to lift eggs and briefly drain on paper towels.

Poach the eggs

Place toasted English muffin halves on warmed plates. Top each half with one slice of Canadian bacon. Gently place a poached egg on top of each bacon-topped muffin. Spoon 2–3 tablespoons of warm Hollandaise sauce over each egg, allowing it to cascade down the sides.

Finish assembly

Season with a pinch of salt and freshly ground black pepper to taste. Garnish with chopped fresh chives if using. Serve immediately.

Season and serve

English muffins

Canadian bacon (thick-sliced)

Large eggs (for poaching)

White vinegar

Salt

Freshly ground black pepper

Chopped fresh chives (optional, for garnish)

Large egg yolks

Unsalted butter

Fresh lemon juice

Dijon mustard

Cayenne pepper

Remove the 7 oz prime strip from the refrigerator and let sit at room temperature for 20–30 minutes. Pat dry with paper towels.

Bring steak to room temperature

Season both sides evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Press seasonings into the meat.

Season steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat until smoking slightly. Add 1 tbsp olive oil. When oil shimmers, add the steak and sear without moving 2–3 minutes until a brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time for desired doneness).

Sear steak

If using, add 1 tbsp butter to the pan and spoon melted butter over the steak for 30 seconds. Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes before slicing thinly against the grain.

Finish and rest

While steak rests, place diced potatoes in a microwave-safe bowl with a pinch of salt and 1–2 tbsp water. Cover and microwave on high 3–4 minutes until just tender but still holding shape. Drain any excess moisture. (Alternatively, boil potatoes 4–5 minutes and drain.)

Par-cook potatoes (optional faster method)

In a medium nonstick or cast-iron skillet, heat 1 tbsp vegetable oil over medium heat until shimmering.

Heat pan for hash

Add the diced onion and red bell pepper to the pan and sauté 3–4 minutes until softened and slightly golden.

Cook aromatics

Add the par-cooked diced potatoes in a single layer. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over them. Let potatoes cook undisturbed 3–4 minutes to develop a crust, then flip and cook an additional 3–4 minutes, pressing gently with a spatula to increase contact and browning. Continue turning until potatoes are golden and crisp in spots, about 8–10 total minutes.

Fry potatoes

Stir in chopped parsley, adjust seasoning to taste, and transfer hash to a warm plate. Keep warm while you cook the eggs.

Combine and finish

Decide the desired egg style (fried sunny-side up, over-easy, scrambled, or poached). The following steps make fried eggs; adjust if you prefer another style.

Choose egg style

Heat a small nonstick skillet over medium-low heat. Add 1 tbsp butter and let it foam. Crack 3 eggs into the pan (or crack into a bowl and gently slide in). Season with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side up, cook gently until whites are set but yolks are runny, about 3–4 minutes. For over-easy, cook until whites set, flip carefully and cook 20–30 seconds more.

Cook eggs (fried)

Divide the hash onto a plate, top with sliced prime strip steak, and place eggs on top or to the side. Spoon any rested steak juices over the steak and hash. Garnish with a small sprinkle of extra chopped parsley if desired.

Assemble plate

prime strip steak (about 7 oz)

kosher salt

garlic powder

olive oil (for searing)

unsalted butter (optional, for finishing steak)

russet potatoes, peeled and diced into 1/2-inch cubes

yellow onion, small dice

red bell pepper, small dice

fresh parsley, chopped

vegetable oil (for frying hash)

salt (for potatoes)

black pepper (for potatoes)

unsalted butter (for eggs)

salt (for eggs)

black pepper (for eggs)

Brew 3 cups of very strong coffee using your preferred method (drip with double coffee grounds, French press, or espresso). If using instant espresso powder for added intensity, dissolve 1 tsp into the hot brewed coffee. Let coffee cool until just warm, then place in the refrigerator or an ice bath until chilled (about 20–30 minutes) or proceed using quick-chill method in step below.

Brew and cool

Quick-chill method: if you need iced coffee immediately, brew into a metal container and set container in an ice bath, stirring occasionally until cold (5–10 minutes).

In a small saucepan over medium heat combine 3 tbs granulated sugar and 3 tbs water. Stir until sugar dissolves and mixture just comes to a gentle simmer. Remove from heat and stir in 1 tsp vanilla extract and 2 tbs of your chosen flavoring (for caramel choice use caramel sauce, for mocha use chocolate syrup, for hazelnut use hazelnut syrup, for maple use pure maple syrup). Taste and adjust sweetness/flavor: add up to 1 tbs more sugar or flavoring if desired. Allow syrup to cool to room temperature.

Make simple flavored syrup

If you prefer a sugar-free option, substitute with a liquid sweetener and skip the saucepan—stir the sweetener and flavor into the warm coffee so it dissolves.

Fill a large glass or cocktail shaker with 1 cup ice cubes. Pour 1 cup chilled coffee into the glass/shaker, then add 2–3 tbs of the prepared flavored syrup (adjust to taste). Pour in 1 cup cold milk. If using a shaker, shake vigorously 10–15 seconds to create a lightly frothy texture; if using a glass, stir thoroughly until combined and chilled.

Assemble the iced coffee

Strain into a serving glass filled with fresh ice if you used a shaker. Top with 2 tbs whipped cream if desired and sprinkle 1/4 tsp of garnish (cocoa powder, cinnamon, or flaked sea salt) over the top. Stir just before drinking for an even flavor.

Serve and garnish

For variations: 1) Iced latte: increase milk to 1.5 cups and reduce coffee to 2 cups. 2) Mocha: use chocolate syrup for the flavored syrup and optionally add a dusting of cocoa. 3) Vegan: use plant-based milk and whipped topping.

Country Special

Greek Omelette

Omelette

Traditional Benedict

Homemade Hash

Flavored Iced Coffee

Bellini

Peach Martini

Cappuccino

Juice

Iced Tea

Hot Coffee

Hot Tea

Bloody Mary

Nutella French Toast

Strawberry Cheesecake Stuffed French Toast

Biscuits & Gravy

Pancakes

French Toast

Garden Skillet

Paul's Skillet

Smoked Salmon Benedict

Chorizo Eggs Benedict

Goat Cheese & Avocado Toast