Prepare the oranges: using a sharp knife, cut away peel and pith then segment the oranges over a bowl to catch juices. Reserve any juice for the dressing.

In a small bowl whisk together extra-virgin olive oil, sherry or red wine vinegar, honey, reserved orange juice (if any), salt and black pepper until emulsified.

Toss mixed greens, sliced cucumber, radishes, orange segments, crumbled feta and toasted walnuts in a large bowl. Dress lightly with the vinaigrette, toss to coat evenly, and taste; adjust salt and pepper. Plate onto 4 starter plates and set aside.

Hollandaise Sauce (for Eggs Benedict)

Prepare a double boiler

Bring an inch of water to a simmer in a saucepan and place a heatproof bowl over it, ensuring the bowl bottom doesn't touch the water.

Whisk together the egg yolks, lemon juice and Dijon mustard in the bowl until slightly thickened and pale.

Place the bowl over the simmering water and whisk constantly while slowly drizzling in the hot melted butter in a thin stream. Continue whisking until the sauce is thick, smooth, and coats the back of a spoon. Remove from heat.

Season with salt and cayenne. Keep warm over very low (or off) heat; if it gets too thick, whisk in 1 tsp warm water to loosen.

Smoked Salmon & Dill Eggs Benedict (Main)

Split English muffins and toast cut sides in a skillet with 2 tbs butter or under a broiler until golden. Keep warm.

Bring 2 liters of water to a gentle simmer in a wide, shallow pan; add white vinegar (this helps eggs hold shape). Create gentle whirlpools with a spoon.

Crack eggs one at a time into a small ramekin. Slide each egg into simmering water. Poach eggs for 3-4 minutes for runny yolks or 5 minutes for slightly firmer yolks.

Using a slotted spoon, lift poached eggs onto a paper towel briefly to drain and gently blot excess water.

Assemble: place toasted English muffin halves on plates, layer ~1 oz smoked salmon per half, place a poached egg on each, spoon 2 tbs hollandaise over each egg, sprinkle chopped dill, season with a pinch of salt and a grind of black pepper. Serve with lemon wedges on the side.

Berry & Yogurt Parfait (Dessert/Course 3)

If desired, macerate berries: toss mixed berries with 1 tsp sugar or 1 tsp honey and let sit 10 minutes to release juices.

Layer parfaits in 4 glasses or bowls: start with 2 tbs yogurt, then 2 tbs granola, then 3 tbs berries. Repeat layers until ingredients are used (about 3 layers). Drizzle with remaining honey or maple syrup and sprinkle lemon zest if using.

Top each parfait with a few fresh berries and a mint leaf. Chill briefly if preparing ahead and serve cold.

Finishing & Timing

Timing and plating: Begin by toasting muffins and warming smoked salmon. While prepping salad and parfait components, start the hollandaise on low heat so it’s ready when eggs are poached. Poach eggs last so they are hot on assembly (poaching takes about 6–8 minutes total for 4 eggs).

Serve in courses: starter salad, followed by Eggs Benedict, finish with chilled berry parfaits.