Luxury Breakfast Recipe

Rinse and dry fruit. Hull and quarter strawberries, peel and slice kiwi, and cut melon into bite-sized pieces. Combine all fruit in a bowl.

Toss fruit with 1 tablespoon lemon juice and finely chopped mint (if using). Chill while preparing other components.

Place 2 eggs in a single layer in a small saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon kosher salt.

Bring water to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes for fully hard-boiled yolks.

Prepare an ice bath with 2 cups cold water and ice. After 10 minutes, transfer eggs to the ice bath and chill for 5 minutes to stop cooking and make peeling easier. Peel and pat dry; season with a pinch of sea salt flakes before plating.

Heat a medium nonstick skillet over medium heat and add 1 teaspoon olive oil.

Add 3 turkey sausage links, turning occasionally, and cook 10–12 minutes until browned on all sides and internal temperature reaches 165°F (74°C). Reduce heat to medium-low for the last few minutes to ensure they cook through without burning.

Rest sausages on a plate for 2 minutes before serving; sprinkle lightly with sea salt flakes if desired.

In a shallow bowl, whisk 1 large egg, 1 tablespoon milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon until combined.

Add 2 cups cubed day-old brioche to the egg mixture and gently toss to coat; let soak 1–2 minutes so cubes absorb custard but do not fall apart.

Heat a nonstick skillet over medium heat and add 1 tablespoon butter. When butter foams, add coated bread cubes in a single layer (work in batches to avoid crowding).

Cook the cubes, stirring occasionally and pressing gently with a spatula, until golden and crisp on most sides, about 6–8 minutes per batch. Transfer to a paper-towel-lined plate.

Dust with 1 teaspoon powdered sugar (optional) and serve with 2 tablespoons maple syrup for dipping or drizzling.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 teaspoons granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon fine salt.

Add 4 tablespoons cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized butter pieces.

In a small bowl whisk 1/2 cup cold heavy cream with 1 large egg until combined. Pour the wet mixture into the dry ingredients and stir gently with a spatula until dough just comes together. If dough is too dry, add up to 1 tablespoon more cream.

Turn dough onto a lightly floured surface, gently pat into a 1-inch thick round. Cut into 6 wedges or use a 2.5-inch cutter. Place scones on prepared sheet about 1 inch apart.

Brush scone tops lightly with a little extra cold cream. Bake 12–15 minutes until golden brown and a toothpick inserted into center comes out clean.

Cool scones 5 minutes on the sheet then transfer to a rack. Split warm scones and serve each with roughly 1/2 tablespoon devon-style cream and 1/2 tablespoon berry jam (total 3 tablespoons cream and 3 tablespoons jam divided across scones).

Arrange seasonal fruit in a small bowl or on the plate. Place peeled hard-boiled eggs halved or whole beside fruit; sprinkle with a pinch of sea salt flakes.

Add warmed turkey sausages and a portion of French toast bites. Place the split house-made scone with a dollop of devon-style cream and berry jam on the plate.

Garnish with microgreens or remaining mint. Serve immediately with extra maple syrup on the side.