Weekend Brunch Recipe

Toast and prepare avocado

Place bread slices in toaster or under broiler and toast until golden-brown and crisp at edges (about 2–4 minutes depending on appliance). While bread toasts, halve and pit the avocado, scoop flesh into a bowl and mash with lemon juice, 1 tsp olive oil, 1 tsp sea salt and 1/2 tsp black pepper until slightly chunky. Taste and adjust seasoning; keep covered.

Poach eggs

Fill a wide shallow saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar to the water (it helps the whites coagulate). Crack one egg into a small ramekin. Using a spoon, stir the water to create a gentle whirlpool, then slip the egg from the ramekin into the center. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for medium. Remove with a slotted spoon and briefly drain on paper towel. Repeat with remaining eggs in batches, keeping finished eggs warm on a plate in a low oven (about 200°F / 95°C).

Assemble

Spread a generous layer of mashed avocado onto each toasted bread slice. Drizzle a little olive oil over each. Top each toast with a poached egg. Season eggs with a pinch of sea salt, freshly ground black pepper and a sprinkle of red pepper flakes if using. Garnish with microgreens or chopped chives and serve immediately.

Preheat oven to 425°F (220°C). Toss the halved baby potatoes in a bowl with 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway through, until golden-brown and crisp on the edges and tender when pierced with a fork.

Remove from oven, taste and adjust seasoning if needed. Keep warm until serving.

In a bowl, stir the Greek yogurt with honey (or maple) and vanilla extract until smooth. Taste and add more sweetener if desired.

Layer parfaits in glasses or bowls: start with 2–3 tablespoons yogurt, then a spoonful of mixed berries, then 2 tablespoons granola. Repeat to make two visible layers, finishing with berries and a sprinkle of granola and toasted nuts if using.

Serve immediately so granola stays crunchy, or refrigerate components separately and assemble just before eating.

Place tea bags and mint leaves in a heatproof pitcher. Pour 4 cups boiling water over them, add honey or sugar and stir until dissolved. Let steep 5–7 minutes for robust flavor but not bitter.

Remove tea bags and mint (lightly bruise a few mint leaves and return if you want stronger aroma). Add sliced lemon and let cool to room temperature, then refrigerate until chilled (about 30–45 minutes) or pour over a pitcher full of ice immediately and top with 2 cups cold water to taste.

Serve over glasses with extra ice and a lemon slice or sprig of mint.