A delicious bowl filled with eggs, avocado, and seasonal vegetables.

Savory Brunch Bowl

Thick slices of French bread soaked in egg batter and griddled until golden.

Classic French Toast

Belgian waffle topped with fried chicken and drizzled with honey.

Savory Belgian Waffle

Poached eggs, Canadian bacon, hollandaise sauce, served on an English muffin.

Savoy Benedict

Poached eggs, Canadian bacon, hollandaise sauce on an English muffin.

Benedict

Two eggs any style, bacon or sausage, toast, and choice of breakfast potatoes.

Savoy Classic

Savory Waffles

Poached eggs, Canadian bacon, hollandaise on English muffin

Classic Eggs Benedict

Fluffy pancakes served with maple syrup and fresh berries.

Pancakes

Fruit Plate

Filled with scrambled eggs, bacon, cheese, and avocado.

Breakfast Burrito

Poached eggs, Canadian bacon, and hollandaise on an English muffin.

Eggs Benedict

Stuffed with caramelized onions, goat cheese, and herbs.

Savory French Toast

Fresh shrimp sautéed with chorizo and served over creamy grits.

Shrimp and Grits

Vodka, tomato juice, and spices, served with a celery stick.

Bloody Mary

Mimosa

Smashed avocado on toasted bread, topped with cherry tomatoes and a poached egg.

Avocado Toast

Three egg omelette with your choice of fillings.

Savory Omelette

Thick slices of brioche bread, served with maple syrup and fresh berries.

French Toast

Two eggs any style, bacon or sausage, breakfast potatoes, toast.

Savoy Breakfast

Dice the bell pepper, halve the cherry tomatoes, and chop the red onion. Set aside.

Prep the Vegetables

Cut the avocado in half, remove the pit, and scoop the flesh out into a bowl. Mash lightly with a fork and set aside.

Prepare the Avocado

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell pepper and chopped red onion. Sauté for about 3-4 minutes until they soften.

Cook the Vegetables

Add the spinach and cherry tomatoes to the skillet. Season with salt, black pepper, and paprika. Cook for another 2-3 minutes until the spinach wilts and tomatoes are softened.

Add Spinach and Seasoning

In a separate bowl, whisk the eggs lightly. Pour the eggs into the skillet with the vegetables. Stir gently to scramble the eggs, cooking for about 3-4 minutes, or until the eggs are fully cooked.

Scramble the Eggs

Spoon the scrambled eggs and vegetables mixture into a serving bowl. Top with the mashed avocado. Sprinkle chopped fresh cilantro on top for garnish.

Assemble the Bowl

Eggs

Avocado

Olive Oil

Bell Pepper

Spinach

Cherry Tomatoes

Red Onion

Salt

Black Pepper

Paprika

Fresh Cilantro

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

Prepare the Egg Mixture

Place the slices of French bread into the egg mixture, allowing them to soak for about 2-3 minutes on each side until they are well coated and absorb some of the mixture.

Soak the Bread

In a large skillet or griddle, melt the butter over medium heat until it is sizzling, but not browned.

Heat the Pan

Place the soaked bread slices onto the skillet. Cook for 3-4 minutes on each side, or until they are golden brown and cooked through.

Cook the French Toast

Remove the French toast from the skillet and serve immediately, topped with maple syrup and a dusting of powdered sugar, if desired.

Serve

French bread

Milk

Vanilla extract

Ground cinnamon

Sugar

Butter

Maple syrup

Powdered sugar

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

Prepare the Waffle Batter

In another bowl, beat the eggs and then mix in the milk, vegetable oil, and vanilla extract.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.

Mix the Batter

Place the chicken thighs in a bowl and pour the buttermilk over them. Allow to marinate for at least 30 minutes or up to overnight in the refrigerator.

Marinate the Chicken

In a shallow dish, mix together the all-purpose flour, paprika, garlic powder, salt, and black pepper.

Prepare the Coating

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture until well coated. Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken for about 5-7 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

Preheat your Belgian waffle maker. Pour the batter into the preheated waffle maker and cook according to the manufacturer’s instructions until golden brown.

Cook the Waffles

Place a cooked waffle on a plate, top with a piece of fried chicken, and drizzle generously with honey.

Assemble the Dish

All-purpose flour

Baking powder

Vegetable oil

Chicken thighs (boneless)

Buttermilk

Garlic powder

Black pepper

Vegetable oil (for frying)

Honey

In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.

Prepare the Poaching Water

Crack each egg into a small bowl. Gently slide the eggs into the simmering water one at a time. Allow them to poach for about 3-4 minutes for soft yolks or longer if you prefer firmer yolks.

Poach the Eggs

Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain.

Remove the Eggs

In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly crispy.

Heat the Bacon

In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let cool slightly.

Melt the Butter

In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and slightly thickened.

Whisk Egg Yolks

Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Gradually whisk in the melted butter until the sauce is thick and creamy. Stir in 1 teaspoon of salt and a pinch of cayenne pepper.

Combine and Whisk

Slice the English muffins in half and toast them until golden brown.

Toast the English Muffins

On each half of the toasted English muffin, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and sprinkle with chopped parsley.

Water

White vinegar

Canadian bacon

Unsalted butter

Egg yolks

Lemon juice

Cayenne pepper

English muffins

Chopped fresh parsley

In a small saucepan, melt the unsalted butter over low heat until fully melted and hot but not browned. Remove from heat and let it cool slightly.

In a mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until well combined and slightly thickened.

Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy. Add cayenne pepper to taste.

Combine with Butter

Set the hollandaise sauce aside in a warm place, or place it over a bowl of warm water to keep it warm while preparing the rest of the dish.

Keep Warm

Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water to help the eggs hold their shape.

Prepare Water for Poaching

Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

In a separate skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until heated through and slightly browned.

Cook the Canadian Bacon

Split the English muffins in half and toast them until golden brown.

Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and spoon over the hollandaise sauce. Serve immediately.

large eggs

unsalted butter

egg yolks

lemon juice

Dijon mustard

salt

cayenne pepper

In a medium bowl, crack the eggs and whisk them lightly. Season with a pinch of salt and pepper.

Prepare the Eggs

Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Pour the eggs into the skillet and cook to your desired doneness (scrambled, sunny-side-up, etc.).

Cook the Eggs

In a separate skillet, cook the bacon or sausage over medium heat until crispy, about 5-7 minutes, turning occasionally.

Cook the Bacon or Sausage

While the eggs and meat are cooking, toast the slices of bread in a toaster or under the broiler until golden brown. Spread 1 tablespoon of butter on the hot toast.

Toast the Bread

If using fresh potatoes, wash and cube them. In a skillet, heat a small amount of olive oil over medium heat and add the potatoes. Season with salt and pepper.

Prepare the Potatoes

Cook the potatoes for about 10-15 minutes, stirring occasionally, until they are golden brown and tender.

Cook the Potatoes

Bacon or Sausage

Bread (for toast)

Breakfast Potatoes

Pepper

Butter (for toast)

Olive Oil (for cooking)

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; it’s okay if there are a few lumps.

Combine Mixtures

Preheat your waffle iron according to the manufacturer's instructions.

Preheat Waffle Iron

Once the waffle iron is hot, pour the appropriate amount of batter into the center and close the lid. Cook until golden brown, usually about 5 minutes.

Cook Waffles

Season the chicken breasts with salt, pepper, and paprika on both sides.

Season Chicken

In a skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

Cook Chicken

Place a waffle on a plate, top with sliced chicken, and drizzle with maple syrup. Add a pat of butter on top if desired.

Assemble Dish

Melted butter

Boneless, skinless chicken breasts

Olive oil

Fill a large saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat.

Prepare the Water

Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the center. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.

In a skillet over medium heat, add the Canadian bacon slices and cook for about 2-3 minutes on each side until warmed through and slightly browned.

In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let cool slightly.

In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, and a pinch of salt.

Whisk the Yolks

Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is thickened and creamy. Remove from heat and keep warm.

On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped fresh chives.

Large eggs

Fresh chives

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In a separate bowl, beat the egg and then add the milk, melted unsalted butter, and vanilla extract. Mix until fully combined.

Mix Wet Ingredients

Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined, being careful not to overmix; some lumps are okay.

Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil if desired.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.