Sonesta Continental Breakfast Recipe

Prepare orange juice

If using fresh oranges, squeeze enough oranges to yield 12 fl oz (about 3 medium oranges). Strain if you prefer pulp-free. Chill or serve over ice.

Brew coffee

Measure 2 tablespoons of medium-ground coffee for approximately 12 fl oz of brewed coffee. Brew by drip coffee maker, French press, or single-serve brewer according to your equipment. For a drip machine: add grounds to filter, pour 12 fl oz (approx. 350 ml) of cold water into reservoir and start brew cycle.

Finish coffee

Pour brewed coffee into a cup. Add up to 2 tsp sugar and 2 fl oz milk or half & half to taste. Stir until combined. Offer tea bag as an alternative: steep tea bag in hot water 3–5 minutes depending on tea type.

If pastry is room temperature: warm croissant briefly to refresh. For best results, preheat oven to 325°F (160°C) and place croissant on baking sheet for 4–6 minutes until warmed through and slightly crisp on exterior. Alternatively, microwave for 10–12 seconds (will be softer).

Serve the warmed croissant with 1 tablespoon butter and 1 teaspoon jam on the side. Allow guest to spread as desired.

Prepare berries: rinse all berries under cold water. Hull and quarter strawberries if large. Gently pat dry with paper towel.

Assemble bowl: spoon 1 cup Greek yogurt into a serving bowl. Spoon 3 oz mixed berries over the top, arranging evenly.

Finish toppings: drizzle 1 tsp honey or maple syrup over the yogurt and berries. Sprinkle 2 tbsp granola and 1 tbsp toasted sliced almonds on top for crunch.

Garnish and serve: place a small mint leaf on top if using. Serve immediately so granola stays crisp.