Weigh and grind coffee to a medium-coarse grind (about 1:18 coffee to water). Use 20 g (≈0.06 cups; adjust scale) coffee for 360 g (≈12 cups) water for batch brew. Brew using drip or pour-over methods. Serve 8-12 oz cups. If serving sweet coffee drinks, steam the milk: heat 1 cup milk to 60–65°C (140–149°F) or until it begins to foam, then add 2 tbs simple syrup and 1 tsp ground cinnamon; whisk or steam together until smooth. Pour brewed coffee into cups and add warmed milk mixture to taste.

Signature Toast (Trust Open-Faced Toast)

Prepare Bread

Preheat oven to 375°F (190°C). Brush both sides of sourdough slices lightly with olive oil (use remaining oil for pan if needed). Place slices on a sheet pan. Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and immediately rub the cut side of the halved garlic over each hot slice for a subtle garlic aroma. Spread 0.5 tbs butter on each slice while warm.

Make Avocado Spread

In a bowl, mash the ripe avocados with lemon juice, sea salt, and black pepper until slightly chunky. Taste and adjust seasoning. If you prefer a thinner spread, add 1–2 tsp water or olive oil and mix. Fold in chili flakes for a gentle heat.

Assemble Toasts

Evenly distribute the avocado mash across the toasted slices (about 2 tbs per slice). Top each toast with 2–3 thin radish slices, a small handful (about 1–2 tsp) of microgreens or arugula, and a light drizzle of extra-virgin olive oil. Finish with a pinch of sea salt and a crack of black pepper.

Trust Breakfast Sandwich

Cook Bacon

In a medium skillet over medium heat, cook bacon until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel-lined plate. If using tempeh bacon, cook according to package until browned and slightly crisp (about 2–3 minutes per side).

Toast English Muffins

Split and toast English muffins until golden. Lightly butter the cut sides and sprinkle everything bagel seasoning on the buttered sides.

Make Scrambled Eggs

Crack 4 eggs into a bowl, add 2 tbs milk and 1/2 tsp salt, and whisk until combined. Heat 1 tbs butter in a nonstick skillet over medium-low heat. Pour eggs into the skillet and let sit for 10–15 seconds. Gently stir with a spatula, folding eggs over themselves until soft curds form and eggs are just set but still moist (about 2–3 minutes). Remove from heat immediately to avoid overcooking.

Assemble Sandwiches

Place a slice of smoked cheddar on the bottom half of each English muffin, top with 1/4 of the scrambled eggs per sandwich, then 2 slices of cooked bacon (or tempeh), and finish with the top muffin half. Press gently and, if desired, return to the skillet for 30 seconds per side over low heat to melt the cheese and crisp the exterior slightly.

Sides & Garnishes

Toss mixed baby greens and halved cherry tomatoes with 3 tbs lemon-olive oil vinaigrette just before serving. Plate two open-faced toasts and one breakfast sandwich per four-serving batch with a small side salad (about 1/2 cup salad per serving). Garnish plates with an extra sprinkle of everything bagel seasoning or a lemon wedge if desired.