Saturday Brunch Recipe

Prep avocado smash

Halve and pit the avocados. Scoop flesh into a bowl, mash with a fork until slightly chunky. Stir in lemon juice, olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust seasoning. Reserve.

Toast bread

Toast the 4 slices of sourdough to your preferred crispness (in a toaster or oven at 400°F/200°C for 5–7 minutes). When hot, rub lightly with a cut garlic clove if you like (optional).

Poach eggs

Fill a wide shallow saucepan with 3 inches of water and bring to a gentle simmer (small bubbles). Add 1 tablespoon white vinegar to the water (this helps coagulation). Crack one egg into a small cup. Using a spoon, stir the simmering water to create a gentle whirlpool and slip the egg from the cup into the center. Let cook undisturbed for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with remaining eggs. Keep warm in a shallow bowl in 170°F/77°C water if needed for a short time.

Assemble toast

Spread an even layer of the avocado mash onto each toasted slice. Sprinkle with remaining 1/2 tsp sea salt, 1/4 tsp black pepper and the optional 1/2 tsp chili flakes. Top each slice with a poached egg. Drizzle each with a few drops of olive oil and sprinkle microgreens or chopped chives. Serve immediately.

Sweeten yogurt: In a medium bowl, whisk together Greek yogurt, 2 tablespoons honey (or maple syrup) and vanilla extract until smooth and slightly fluffy. Taste and add the remaining tablespoon honey if you prefer sweeter parfaits.

Layer parfaits: Divide about 3 cups of sweetened yogurt among 4 serving glasses or bowls (about 3/4 cup each). On top of the first yogurt layer, add a spoonful of sliced strawberries and blueberries, then a sprinkle of granola. Repeat with another thin layer of yogurt and fruit. Finish with a final sprinkle of granola and toasted almonds if using. Serve immediately so granola stays crunchy.

Combine coffee and orange: In a pitcher, pour 2 cups cooled strong coffee and 1/2 cup fresh orange juice. Stir gently to combine. Taste and add 2 teaspoons simple syrup (or to taste) and 1/2 cup milk or oat milk. Stir again.

Serve: Fill two glasses with ice cubes. Divide the citrus coffee between the glasses. Stir and garnish each with an orange twist or slice. Serve chilled alongside the toast and parfait.