soft – poached Benedict eggs, choice of ham, bacon or sausage.

Two Eggs

Smashed Avocado and Eggs

Rancheros Pesto Ricetta Toast

The Classic Toasted Nomad

Mocha Caramel French

Cherry Cranberry Mimosa

Peach Mango Mimosa

Mango Malibu Mimosa

"Agata have one!" Mimosa

Pineapple Peach Mimosa

Watermelon Sangria

Red or White Wine Sangria

Aperol, Prosecco, zero proof orange liqueur, soda

Aperol Spritz

Long island mix, peach shnapps, pepsi, lime juice

Peach Long Island

Bailey's liqueur, vanilla syrup, cinnamon, double espresso

Butler's Bailey's Latte

Vodka OR Gin, garnish, Clamato, pickle & juice, HP sauce, tobasco, worcestershire

Caesar

Cookies n ' Cream Flavoured Lemonade

White Hot Chocolate

Mexican Hot Chocolate

Lavender London Fog

Chai Latte

Iced Strawberry Matcha

Matcha Latte

Place 2 egg yolks, 1 tsp lemon juice, and 1 tsp hot water in a small stainless-steel or heatproof bowl. Whisk until combined. Set the bowl over (not touching) gently simmering water — a double-boiler setup — and continue whisking constantly until slightly thickened (about 1–2 minutes). Slowly drizzle the 3 tbs warm melted butter in a thin steady stream while whisking continuously until the sauce is thick, emulsified and glossy. If it gets too thick, add a few drops of warm water to loosen. Season with salt and a pinch of cayenne and keep warm off the heat.

Prepare sauce

Split and toast the English muffin halves (or bread) until golden. Butter lightly with 1 tsp unsalted butter and keep warm under a low oven (about 90°C / 200°F) or on a warm plate.

Cook your chosen meat if not already cooked: for bacon, pan-fry over medium heat until crisp and then drain on paper towels; for Canadian bacon/ham, warm in a skillet 1 minute per side; for sausage patty, cook through until internal temperature reaches 71°C/160°F. Keep warm while you poach the eggs.

Bring 4 cups water and 1 tbs white vinegar to a gentle simmer in a wide shallow saucepan. The surface should show small bubbles but not a rolling boil.

Create a gentle whirlpool in the simmering water using a spoon. Crack one egg into a small ramekin or cup (this makes transferring easier) and gently slide the egg into the center of the whirlpool. Repeat for the second egg, spacing them slightly apart (or poach one at a time if your pan is small).

Poach the eggs for 3–4 minutes for a soft but set white and warm runny yolk (reduce to 2.5–3 minutes for very soft yolk). Do not overcrowd the pan. Use a slotted spoon to carefully lift one egg and test firmness; the whites should be set and the yolks yielding.

Using the slotted spoon, gently transfer the eggs to a bowl of warm water for 20–30 seconds to remove any stray bits and to slightly cool handling, then drain on paper towels or a clean kitchen towel to remove excess water.

Season the tops lightly with fine sea salt and black pepper to taste and dot with 1 tsp unsalted butter if desired.

Place the buttered, toasted English muffin halves on a plate. Top each half with your chosen warmed meat (bacon or Canadian bacon or sausage).

Place one poached egg on each meat-topped muffin half. Spoon warm hollandaise sauce over the eggs (about 1–2 tbs per egg, or to taste).

Garnish with chopped fresh chives or parsley and an optional pinch of cayenne. Serve immediately.

large eggs

white vinegar

water

unsalted butter (for finishing)

fine sea salt

black pepper

English muffin halves (or toasted bread)

unsalted butter (for toasting)

streaky bacon strips (cooked)

or Canadian bacon / ham slice (cooked)

or breakfast sausage patty (cooked)

egg yolks

fresh lemon juice

unsalted butter (melted, warm)

hot water

salt

cayenne pepper

chopped fresh chives or parsley

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium bowl.

Prepare avocados

Add the lime juice immediately to the avocado to preserve color and add brightness.

Add the olive oil, sea salt, black pepper, and red pepper flakes to the bowl.

Using a fork or potato masher, coarsely smash the avocado to your preferred texture — leave some chunks for mouthfeel. Taste and adjust seasoning (more salt, lime, or pepper) as needed. Cover and set aside at room temperature while you prepare the eggs (or refrigerate briefly if not serving within 15 minutes).

This recipe works with scrambled eggs, fried eggs, or poached eggs. The default below is creamy scrambled; for fried or poached, follow the respective sub-steps.

Choose cooking method

Crack the eggs into a bowl, add the milk or cream (optional), salt, and pepper. Whisk until combined and slightly frothy.

Creamy scrambled eggs

Heat a nonstick skillet over medium-low heat. Add the butter and let it melt, coating the pan. Pour the beaten eggs into the pan.

Let the eggs sit undisturbed for 10–15 seconds, then stir gently with a silicone spatula, pushing set edges toward the center and letting uncooked egg flow onto the pan. Continue gently folding until curds form but the eggs are still slightly creamy and not dry (about 2–3 minutes total). Remove from heat just before fully set — carryover heat will finish them.

Heat 1 tsp olive oil or butter in a skillet over medium. Crack eggs into the pan, cook until whites set and edges crisp (2–3 minutes) for sunny-side up, or flip and cook an additional 30–60 seconds for over-easy/medium. Season with salt and pepper.

For fried eggs

Bring a wide saucepan of water to a gentle simmer with a splash of vinegar. Create a gentle whirlpool, slip in each cracked egg, and poach for 3 minutes for a runny yolk or 4–5 minutes for firmer. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

For poached eggs

Toast the bread slices until golden and warm.

Spread an even layer of the smashed avocado on each toast slice (about 1/2 avocado per 2 slices).

Top each avocado-topped toast with a portion of the eggs: divide scrambled eggs among the slices, or place one fried or poached egg on two slices as preferred.

Scatter microgreens or chopped cilantro and halved cherry tomatoes over the top. Drizzle a little extra-virgin olive oil and finish with flaky sea salt and a pinch of red pepper flakes if desired.

Serve immediately while toast is crisp and eggs are warm.

ripe avocados

fresh lime juice

extra-virgin olive oil

sea salt

freshly ground black pepper

red pepper flakes

unsalted butter

milk or cream (optional, for creamier eggs)

salt (for eggs)

black pepper (for eggs)

sourdough or whole-grain bread, toasted

microgreens or chopped cilantro

cherry tomatoes, halved (optional)

flaky sea salt (for finishing)

extra-virgin olive oil (drizzle)

If using pumpkin seeds or pine nuts, place them in a small dry skillet over medium heat and toast, stirring, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and let cool.

Toast seeds

Place basil, cilantro, cooled toasted seeds, grated cheese, lime juice, jalapeño (start with a small amount for milder heat), garlic clove, salt, and pepper in a food processor or blender.

Pulse while streaming in the olive oil until the mixture comes together into a coarse, spoonable pesto. Scrape down sides as needed. Taste and adjust salt, lime, or jalapeño to preference. If too thick, add up to 1–2 teaspoons more olive oil or a splash (5–10 ml) of water to loosen.

Transfer pesto to a small bowl and set aside. This can be made up to 24 hours ahead and refrigerated; bring to room temperature before using.

Heat 1 teaspoon oil in a small sauté pan over medium heat. Add the chopped onion and cook until softened and translucent, about 3–4 minutes.

Add the minced garlic, cumin, smoked paprika, and minced chipotle (if using). Cook, stirring, for 30–45 seconds until aromatic.

Add the diced tomatoes and salt. Simmer gently, stirring occasionally, until the mixture thickens slightly and flavors meld, about 5–7 minutes. If using canned fire-roasted tomatoes, simmer 3–5 minutes to warm through.

Stir in the chopped cilantro, taste and adjust seasoning. Remove from heat and keep warm.

Heat a skillet or griddle over medium-high. Brush both sides of bread slices lightly with butter or olive oil.

Toast the bread in the hot skillet until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a 425°F (220°C) oven for 5–8 minutes, flipping once, until crisp.

If using eggs, fry or poach them now. For sunny-side-up: heat 1 tsp oil in a nonstick skillet over medium, crack eggs in, cook until whites set but yolks still runny, about 2–3 minutes (cover briefly to set tops). For poached: simmer water with a splash of vinegar and poach 3–4 minutes for runny yolks.

Cook eggs (optional)

Assemble each toast: spread about 1 tablespoon (or more to taste) of the Rancheros Pesto over each toasted slice. Spoon 1/4 cup of the warm rancheros-style tomato topping over the pesto.

Top each with a fried or poached egg if using, then sprinkle with crumbled queso fresco or feta and garnish with microgreens or extra cilantro. Serve immediately with lime wedges on the side to squeeze over.

fresh basil leaves, packed

fresh cilantro leaves, packed

toasted pumpkin seeds (pepitas) or pine nuts

grated Parmesan or Pecorino

freshly squeezed lime juice

jalapeño, seeded for milder heat

garlic clove, peeled

black pepper, freshly ground

ripe tomatoes, diced (or canned fire-roasted)

yellow onion, finely chopped

garlic, minced

vegetable oil or olive oil

ground cumin

smoked paprika (or regular paprika)

chipotle in adobo, minced (optional for smoky heat)

fresh cilantro, chopped

thick rustic bread slices (sourdough or country loaf)

unsalted butter or olive oil for toasting

eggs (optional: fried or poached)

crumbled queso fresco or feta (optional)

lime wedges, to serve

microgreens or extra cilantro (garnish)

Lightly brush both sides of the 4 sourdough slices with a mixture of the unsalted butter (softened) and olive oil (about 2 tbs butter + 1 tsp oil combined). Heat a skillet over medium-high heat until shimmering. Add bread slices and toast 2–3 minutes per side until golden and crisp, pressing gently with a spatula for even contact. Alternatively, toast in a 425°F (220°C) oven on a baking sheet for 6–8 minutes, flipping once, until edges are golden.

Prepare and toast the bread

Once toasted, rub the peeled garlic clove across the hot bread surface for a subtle garlic aroma. Set the slices on a rack to cool slightly while you assemble the topping.

In a bowl mash 1 cup ripe avocado with 1 tbs whole-milk yogurt (or labneh) until mostly smooth but slightly chunky. Stir in 1 tsp lemon juice, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. The yogurt adds tang and smooths the texture; keep refrigerated until ready to use for best texture.

Make the avocado-yogurt spread

Spread roughly 1/4 cup of the avocado mixture onto each toasted slice, leaving a small border at the edges to maintain crunch.

Halve 1 cup cherry tomatoes and toss with a pinch of salt, a few turns of black pepper, and 1/2 tbs olive oil if desired. Thinly slice or chop herbs (2 tbs mint, 2 tbs cilantro/parsley). Drain pickled red onions so they don’t make the toast soggy.

Prepare fresh toppings

Divide the dressed cherry tomatoes evenly over the four avocado-covered toasts. Crumble 1/2 cup feta cheese on top, scatter pickled red onions (about 1/4 cup), and add torn mint and chopped cilantro/parsley evenly across the toasts.

Sprinkle 1 tsp toasted sesame seeds or za'atar and 1/4 tsp red pepper flakes over the toasts for nutty, herby heat. If using, place thin slices of smoked salmon or grilled halloumi (6 oz total) across the toasts now.

Finish with a light drizzle of honey (1 tsp total, optional) over the toasts with smoked salmon or halloumi for a sweet-salty balance.

Arrange the completed toasts on a serving board. Taste one piece and add extra flaky sea salt or a squeeze of lemon if desired. Serve immediately so the toast stays crisp.

Leftovers: store components separately (avocado spread up to 24 hours with plastic pressed on the surface; toppings separately) and re-toast bread before assembling for best texture.

sourdough bread, 1/2-inch slices

olive oil

garlic cloves, peeled

mashed ripe avocado

whole-milk yogurt or labneh

lemon juice

cherry tomatoes, halved

feta cheese, crumbled

pickled red onions (thinly sliced)

fresh mint leaves, torn

fresh cilantro or parsley, chopped

toasted sesame seeds (or za'atar)

honey (optional drizzle)

smoked salmon or grilled halloumi, thinly sliced

Brew a strong cup of coffee or pull 1 shot (about 1/3 cup) of espresso. If using espresso, measure to about 1/3 cup and set aside. If using instant espresso powder, dissolve 1–2 tsp in 1/4 cup hot water to make a concentrated brew.

In a small heatproof bowl or cup, combine 2 tsp unsweetened cocoa powder and 1 tsp granulated sugar. Add 2 tablespoons caramel sauce and 1/4 tsp vanilla extract. Stir well until a smooth paste forms. If mixture is too thick, warm gently in the microwave for 10–15 seconds or stir over a warm water bath until smooth and pourable.

Make mocha-caramel syrup

Taste the mocha-caramel mixture and adjust sweetness or caramel: add more caramel (up to 1 tsp) if you want it sweeter or richer.

Combine 1 cup whole milk and 2 tablespoons heavy cream (optional) in a small saucepan. Heat over medium-low until steaming and just below simmer (about 150–160°F / 65–71°C), stirring occasionally to prevent a skin. Do not boil.

Heat and froth milk

Froth the heated milk: use a milk frother, handheld whisk, or a French press to create foam — pump the French press or whisk vigorously until microfoam forms (about 30–45 seconds). Keep the foam separate from the steamed milk by spooning foam off the top into a small bowl if you want layered texture.

Place the mocha-caramel syrup into the bottom of your serving cup (a 10–12 oz mug works well). Pour the brewed coffee or espresso over the syrup and stir until fully combined.

Slowly pour the steamed milk into the coffee-syrup mixture, holding back the foam with a spoon. Once the milk is poured, spoon the milk foam on top to create a layer.

Top with 2 tablespoons whipped cream if using. Drizzle 1 teaspoon extra caramel sauce over the foam/whipped cream and finish with 1 teaspoon shaved chocolate or a light dusting of cocoa powder.

Serve immediately while hot. Stir before drinking to blend the layers if you prefer a uniform mocha-caramel flavor throughout.

strong brewed coffee or espresso

hot water (if using instant espresso)

whole milk

heavy cream (optional for richer foam)

unsweetened cocoa powder

granulated sugar

caramel sauce

vanilla extract

whipped cream (optional)

shaved chocolate or cocoa powder

extra caramel sauce (for drizzle)

Pit and halve the fresh cherries. Place the pitted cherries, granulated sugar, fresh lemon juice, and 30 ml of the cranberry juice into a blender or food processor. Pulse until mostly smooth but still slightly textured (about 10–15 seconds).

Make cherry-cranberry purée

If you prefer an extra-smooth texture, strain the purée through a fine-mesh sieve into a small bowl, pressing with the back of a spoon to extract as much liquid as possible. You should yield roughly 80–100 ml of purée. Discard solids left in the sieve.

In a measuring cup, combine the remaining cranberry juice (about 90 ml if 30 ml was used in the blender) and the fresh orange juice. Stir in the cherry-cranberry purée until evenly incorporated and taste. Adjust sweetness with up to 1 additional teaspoon sugar if needed.

Chill champagne flutes or coupe glasses in the refrigerator for at least 15 minutes prior to serving to keep the drink cold and bubbly.

For each serving (makes 6), measure about 30–35 ml of the cherry-cranberry juice base into a chilled flute (this is roughly 1/8 cup). If using maraschino or cherry liqueur, add 5 ml (1 tsp) to each glass now for extra cherry aroma.

Finish each mimosa

Top each glass gently with 120–125 ml of chilled sparkling wine (fill slowly to preserve bubbles). Do not stir vigorously — a gentle swirl with a bar spoon is fine to combine.

Garnish each glass with a halved fresh cherry on the rim and 2 fresh cranberries or a small orange twist. Serve immediately so the bubbles remain lively.

If making a pitcher: multiply the base and sparkling wine proportionally (use about 180 ml base to 750 ml sparkling wine for a full bottle), combine base and sparkling wine gently in a chilled pitcher, then pour into glasses and garnish individually.

fresh cherries, pitted

cranberry juice (100% juice, not cocktail)

fresh orange juice (preferably from 1 medium orange)

chilled sparkling wine (Champagne, Prosecco, or Cava)

maraschino liqueur or cherry liqueur (optional)

fresh cherries (halved) for garnish

fresh cranberries or orange twist for garnish (optional)

Peel, pit and roughly chop the peaches and mango. Measure approximately 1 cup of each packed. Use ripe, fragrant fruit for best flavor.

Prepare fruit

Place the chopped peach and mango in a blender or food processor with the granulated sugar and lemon juice. Blend until smooth. If the purée is very thick, add up to 1 tablespoon water and pulse to reach a thick but pourable consistency.

Make purée

Taste the purée and adjust sweetness with an additional 1/2 tablespoon sugar if needed, or a few drops more lemon juice if too sweet. Chill the purée in the refrigerator for at least 15 minutes if not using immediately.