juicy wagyu burger, bacon, egg, gruyere or pepper jack cheese, tomato, lettuce, garlic aioli, brioche bun

Breaky Burger

Toasted brioche, baby spinach, poached egg, smoked salmon, hollandaise

Seaside Benny

toasted brioche, baby spinach, poached egg, canadian bacon, bacon, hollandaise

Meat Mr. Benedict

tomato, egg, basil, spinach, mushroom, mozzarella, balsamic reduction

Breaky Bruschetta

Canadian bacon, feta, onion, gruyere, roasted red pepper

Country Omelette

Canadian bacon, sausage, bacon, onion, gruyere, tomato

Loaded Omelette

three fluffy pancakes with chocolate chip or fruit topping option

Short Stack

Toasted brioche, baby spinach, poached egg, Canadian bacon, hollandaise

The Goat’s Benedict

sundried tomato, feta, baby spinach, bacon, roasted red pepper

House Omelette

French Toast

Canadian bacon, egg, gruyere cheese, tomato, dijon, croissant

Toastie

Crispy, golden-brown hash browns made from freshly grated potatoes, perfect for breakfast or as a savory side dish.

Hash browns

Enjoy a fluffy single pancake, perfectly golden and served warm, ideal for a delightful breakfast treat.

Single pancake

A refreshing mix of seasonal fruits, expertly diced and served in a chilled cup for a burst of natural sweetness.

Fruit cup

smoked salmon, sundried tomato bagel, horseradish cream, capers, red onion, english cucumber, crème fraiche

Smoked Salmon Bagel

Enjoy two juicy sausages, perfectly seasoned and grilled to perfection for a savory delight.

Sausage (two piece)

Savor three perfectly cooked strips of crispy bacon, delivering a savory and satisfying crunch in every bite.

Bacon (three piece)

Two perfectly cooked eggs, served sunny-side up or scrambled, for a classic breakfast treat.

Two eggs

Golden-brown toast, perfectly crisp on the outside and soft inside, ideal for spreading your favorite butter or jam.

Toast

Gather all ingredients and have them ready for assembly.

Prepare the Ingredients

In a skillet over medium heat, cook the bacon strips until crispy. Remove and drain on paper towels.

Cook the Bacon

In the same skillet, cook the wagyu beef patty for about 4-5 minutes on each side or until it reaches your desired doneness. Add the cheese slice during the last minute of cooking to melt.

Cook the Wagyu Burger

In another pan, fry the egg to your liking (sunny side up or over easy).

Fry the Egg

Lightly toast the brioche bun halves in the skillet until golden.

Toast the Brioche Bun

Spread garlic aioli on the bottom half of the toasted brioche bun. Layer the lettuce, tomato, wagyu burger with melted cheese, crispy bacon, and the fried egg. Top with the other half of the bun.

Assemble the Burger

Serve the Breaky Burger warm with your choice of side.

Serve

Wagyu beef patty

Bacon strips

Gruyere cheese or Pepper Jack cheese

Tomato

Lettuce

Garlic aioli

Brioche bun

In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly add melted butter while whisking continuously. Season with salt and set aside.

Prepare the Hollandaise Sauce

Lightly toast the brioche slices until golden brown.

Toast the Brioche

In a pan, melt a tablespoon of butter over medium heat. Add the baby spinach and sauté until wilted. Season with salt and pepper.

Sauté the Spinach

Fill a saucepan with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

Poach the Eggs

On each toasted brioche slice, layer sautéed spinach, a slice of smoked salmon, and a poached egg. Drizzle generously with hollandaise sauce. Season with additional salt and pepper if desired.

Assemble the Benny

Brioche bread

Baby spinach

Eggs

Smoked salmon

Hollandaise sauce

Butter

White vinegar

Salt

Black pepper

In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture is thickened and pale. Slowly drizzle in the melted butter, whisking constantly until smooth. Season with salt and cayenne pepper.

In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels. In the same skillet, cook the Canadian bacon until heated through and slightly crispy.

Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide them into the water one at a time. Cook for about 3-4 minutes for soft poached eggs. Remove with a slotted spoon and place on a paper towel to drain.

Toast the brioche slices until golden brown.

On each slice of toasted brioche, layer the baby spinach, Canadian bacon, and a poached egg. Drizzle with the prepared hollandaise sauce and top with crispy bacon. Serve immediately.

Assemble the Dish

Canadian bacon

Bacon

In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until browned. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat.

Prepare the Vegetables

In a separate pan, scramble the eggs over medium heat until fully cooked. Add chopped fresh basil to the eggs and mix well.

Prepare the Eggs

Toast the slices of bread until golden brown.

Toast the Bread

On each slice of toasted bread, layer the sautéed mushrooms and spinach, followed by the scrambled eggs. Top with shredded mozzarella cheese.

Assemble the Bruschetta

Drizzle balsamic reduction over each bruschetta and serve immediately.

Finish with Balsamic Reduction

Fresh tomatoes

Fresh basil leaves

Fresh spinach

Mushrooms, sliced

Mozzarella cheese, shredded

Balsamic reduction

Olive oil

Bread (e.g., baguette or ciabatta), sliced

Chop the onion, dice the Canadian bacon, roasted red pepper, and crumble the feta cheese.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add diced Canadian bacon and cook for another 2-3 minutes until browned.

Cook the Onions and Bacon

In a bowl, whisk together the eggs, salt, and black pepper until well combined.

Whisk the Eggs

Pour the egg mixture into the skillet with the onions and bacon. Allow it to cook undisturbed for about 2-3 minutes until the edges begin to set.

Combine Ingredients

Sprinkle the crumbled feta, shredded gruyere, and diced roasted red pepper evenly over the top of the omelette. Cook for another 3-4 minutes until the cheese is melted and the eggs are fully set.

Add Remaining Ingredients

Gently fold the omelette in half and slide it onto a plate. Garnish with chopped fresh parsley and serve hot.

eggs

feta cheese

onion

gruyere cheese

roasted red pepper

olive oil

salt

black pepper

fresh parsley

Chop the Canadian bacon, sausage, and bacon into small pieces. Dice the onion and tomato. Grate the Gruyere cheese.

In a skillet over medium heat, add the butter. Once melted, add the chopped Canadian bacon, sausage, and bacon. Cook until browned and cooked through, about 5-7 minutes.

Cook the Meats

Add the diced onion to the skillet and sauté until translucent, about 3 minutes. Then add the diced tomato and cook for an additional 2 minutes.

Sauté the Vegetables

In a bowl, whisk together the eggs, salt, and pepper until well combined.

Pour the egg mixture into the skillet over the meat and vegetables. Allow to cook undisturbed for about 3-4 minutes until the edges start to set.

Combine and Cook the Omelette

Sprinkle the grated Gruyere cheese evenly over half of the omelette. Once the eggs are set, fold the omelette in half and let it cook for another minute until the cheese melts.

Add the Cheese

Carefully slide the omelette onto a plate and serve hot.

Sausage

Onion

Gruyere cheese

Pepper

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Prepare the Batter

In another bowl, combine the milk, egg, melted butter, and vanilla extract.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.

Cook the Pancakes

Flip the pancakes and cook for another 1-2 minutes until golden brown. Remove from the skillet and keep warm.

Flip and Finish

Serve the pancakes topped with chocolate chips or fresh fruit as desired.

all-purpose flour

baking powder

sugar

milk

vanilla extract

butter (melted)

chocolate chips or fresh fruit (optional)

In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in the melted butter while whisking until the sauce is smooth. Season with cayenne pepper to taste, and set aside.

In a pot, bring the water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

In a skillet over medium heat, cook the Canadian bacon slices for about 2 minutes on each side or until heated through and slightly crispy.

Cook the Canadian Bacon

Toast the brioche slices until golden brown. On each slice, layer the baby spinach, then the cooked Canadian bacon, followed by the poached egg. Generously drizzle with hollandaise sauce and serve immediately.

Assemble the Benedict

Lemon juice

Egg yolks

Cayenne pepper

Water

In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels, then chop into small pieces.

Prepare the Bacon

In the same skillet used for the bacon, add olive oil and heat over medium heat. Pour in the egg mixture and let it cook for about 2-3 minutes without stirring, until the edges start to set.

Cook the Omelette

Once the edges are set, sprinkle the sundried tomatoes, feta cheese, baby spinach, chopped bacon, and roasted red peppers evenly over one half of the omelette.

Add Filling

Carefully fold the other half of the omelette over the filling and cook for another 2-3 minutes, or until the eggs are fully set. You can cover the skillet to help it cook evenly.

Fold and Finish Cooking

Once cooked, slide the omelette onto a plate and cut it in half if desired. Serve hot.

Sundried Tomatoes

Feta Cheese

Baby Spinach

Roasted Red Peppers

Black Pepper

Olive Oil

In a mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.

Prepare the French Toast Mixture

Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side.

Dip the Bread

Place the soaked bread slices on the skillet and cook for 3-4 minutes on each side, or until golden brown. Repeat with remaining slices, adding more butter as needed.

Cook the French Toast

In another pan, melt the remaining tablespoon of butter over medium heat. Slice the bananas and add them to the pan. Sprinkle with brown sugar and cook for 2-3 minutes until caramelized, stirring gently.

Caramelize the Bananas

In a small saucepan, heat the maple syrup over low heat until warmed through.

Prepare the Maple Glaze

Plate the French toast, top with caramelized bananas, and drizzle with warm maple glaze. Enjoy!

Bread (thick slices, preferably brioche or challah)

Milk

Vanilla extract

Ground cinnamon

Bananas

Brown sugar

Maple syrup

Slice the tomato and grate the gruyere cheese. Set aside.

In a skillet over medium heat, melt the butter. Crack the eggs into the skillet, season with salt and black pepper, and cook to your desired doneness (sunny-side up, over-easy, etc.). Remove from heat.

Breaky Burger

Seaside Benny

Meat Mr. Benedict

Breaky Bruschetta

Country Omelette

Loaded Omelette

Short Stack

The Goat’s Benedict

House Omelette

French Toast

Toastie

Hash Browns

Single Pancake

Fruit Cup

Smoked Salmon Bagel

Sausage (two Piece)

Bacon (three Piece)

Two Eggs

Toast