Breakfast/brunch Recipe

Prepare avocado spread

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork until slightly chunky. Stir in 1 tablespoon lemon juice, 1/2 teaspoon black pepper and 1 teaspoon salt (adjust to taste). Set aside.

Toast bread

Brush both sides of the sourdough slices lightly with 1 teaspoon olive oil. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 2–3 minutes in a toaster.

Poach eggs

Fill a wide shallow saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar. Crack one egg into a small ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg from the ramekin into the center. Poach for 3–3.5 minutes for a runny yolk or 4–5 minutes for a firmer yolk. Remove with a slotted spoon and drain on paper towel. Repeat with the second egg. (Tip: keep water temperature steady to avoid egg break-up.)

Assemble

Spread the mashed avocado evenly onto the toasted sourdough slices. Top each with a poached egg. Season with remaining pinch of salt, a sprinkle of red pepper flakes (~1/8–1/4 tsp) and freshly ground black pepper to taste.

In two serving glasses or bowls, divide half of the Greek yogurt into the bottoms. Drizzle half the honey over the yogurt. Add half the mixed berries, then sprinkle a layer of granola (about 1/4 cup). Repeat the layers with the remaining yogurt, honey, berries and granola. Top with toasted sliced almonds if using. Serve immediately so granola stays crisp.

Cook potatoes

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer and cook, undisturbed, for 4–5 minutes until the bottoms begin to brown. Stir and continue to cook for another 6–8 minutes, stirring occasionally, until potatoes are tender and golden.

Add aromatics and turkey

Push potatoes to the side of the pan, add the diced onion and red bell pepper to the cleared area and cook 3–4 minutes until softened. Add the minced garlic and smoked turkey (or chopped turkey sausage) and stir to combine with the potatoes and vegetables. Cook 2–3 minutes until turkey is heated through.

Season and finish

Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well and cook another 1–2 minutes to let flavors meld. Taste and adjust seasoning. Sprinkle chopped fresh parsley over the top and serve hot alongside the avocado toast and parfait.

Brew coffee or tea to preference. Pour orange juice into a glass if using. Serve beverages hot/cold alongside the brunch plates.