EGGS ANY STYLE

BREAKFAST SAUSAGE

CANADIAN BACON

APPLEWOOD SMOKED BACON

POACHED EGGS, JUMBO LUMP CRAB CAKES, HOME FRIES, HOLLANDAISE SAUCE - GFA

CRAB BENEDICT

TOASTED ENGLISH MUFFIN, SAUTEED SPINACH, HOME FRIES, POACHED EGGS, CANADIAN BACON, HOLLANDAISE SAUCE - GFA

EGGS BENEDICT

BELGIUM WAFFLE, BUTTERMILK FRIED CHCKEN, HOT HONEY, SALTED BUTTER, MAPLE SYRUP

CHICKEN & WAFFLE

HIDEAWAY SKILLET

COUNTRY BREAD, WHIPPED RICOTTA CHEESE, POACHED EGGS, HERBS, BABY GREENS - GFA

RICOTTA TOAST

SMOKING JACKET

PRETTY BIRD

GRILLED HANGER STEAK

TIME OUT

PEAR REVIEWED (REVISED)

OHHH HONEY

CAJUN JUMBO SHRIMP

PORK STEAM BUNS

SHRIMP & SCALLOP RISOTTO

MUSSELS

FETTUCCINE & CLAMS

Braised Beef Short Rib

MIRABEAU FOREVER SUMMER

CASA CORTELLI FRIZZANTE BICANO

VODKA, MATCHA-INFUSED ESPRESSO, MR. BLACK, CHOCOLATE BITTERS

MEET YOUR MATCHA

Bring all ingredients to hand. If using chives, finely chop and set aside. If serving toast, butter bread and keep warm or toast at this time.

Decide which style you want (fried, scrambled, soft-poached, hard-poached, or omelet). Follow the matching subsection below for step-by-step instructions.

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tbs unsalted butter and 1 tbs olive oil (or 2 tbs butter total) and let it melt and foam but not brown.

Heat pan

Crack eggs into a small bowl one at a time (this prevents shells and lets you slip them into the pan gently).

Crack eggs

Slide eggs gently into the skillet, leaving space between them. Season each with a pinch of salt and a grind of black pepper.

For sunny-side up: cook undisturbed on medium-low for 2–4 minutes until whites are set but yolks are runny. Reduce heat if whites begin to brown.

For over-easy/medium/hard: when whites are mostly set (about 2–3 minutes), carefully slide a spatula under each egg and flip. For over-easy: cook 10–20 seconds more (yolk runny). Over-medium: 30–45 seconds (slightly set yolk). Over-hard: 1–2 minutes (fully set yolk).

Transfer eggs to plate, sprinkle with remaining salt and pepper and chopped chives if using. Serve immediately with toast.

Crack 3–4 eggs into a bowl (adjust quantity per person). Add 2 tbs milk or cream, a pinch of salt and pepper. Whisk until uniform and slightly frothy.

Beat eggs

Heat a nonstick skillet over low to medium-low heat and add 1 tbs unsalted butter. Let it melt and foam without browning.

Pour egg mixture into the pan. Let it sit for about 10–20 seconds until edges begin to set, then using a silicone spatula, gently push the eggs from the edges to the center, forming soft curds.

Continue folding gently, removing the pan from heat occasionally to slow cooking for creamier curds, until eggs are mostly set but still slightly glossy—about 2–4 minutes total.

If using, sprinkle 1/2 cup shredded cheese over eggs and fold in off the heat. Season with additional salt, pepper and chopped chives. Serve promptly with toast.

Fill a wide shallow saucepan with 3–4 inches of water. Add 1 tsp salt and bring to a gentle simmer (small bubbles, not a rolling boil). You may add 1 tbs white vinegar to help coagulate whites (optional).

Prepare water

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool (for single eggs only).

Crack & create whirlpool

Slip the egg from the ramekin into the center of the whirlpool. For multiple eggs, lower them carefully into separate parts of the pan without stirring. Poach for 3–4 minutes for runny yolk, 5–6 minutes for firmer yolk.

Use a slotted spoon to lift the egg, blot gently on a clean kitchen towel or paper towel to remove excess water. Season with salt, pepper and chives. Serve immediately.

Crack 3 large eggs into a bowl, add a pinch of salt and pepper and whisk until homogeneous. For a slightly creamier omelet, whisk in 1 tbs milk or cream.

Warm a nonstick 8–10 inch skillet over medium-low heat and add 1 tbs unsalted butter. Swirl until butter coats the pan and begins to foam.

Pour eggs into the pan and let sit briefly until edges begin to set. Using a spatula, pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until top is mostly set but slightly moist.

If using fillings (cheese, herbs), add them to one half of the omelet. Fold the other half over the fillings and slide the omelet onto a plate. Garnish with chives and serve immediately.

large eggs

unsalted butter

salt

black pepper

fresh chives (optional)

milk or cream (for scrambled or soft omelet)

olive oil (for frying)

shredded cheese (cheddar, gruyere or similar)

bread, toast or English muffin

butter (for toast)

Place a medium mixing bowl and any utensils (spoon or spatula) in the refrigerator for 10 minutes before starting to keep the meat cold. Keep the ground pork refrigerated until just before mixing.

Measure and chill

Combine spices: In a small bowl, add the fine sea salt, ground black pepper, ground sage, dried thyme, ground nutmeg, brown sugar, red pepper flakes, garlic powder, onion powder, and optional ground coriander. Stir to blend evenly.

Mix spices into pork: Put the chilled ground pork into the cold mixing bowl. Sprinkle the spice mixture evenly over the pork. Add the ice water (this helps the mixture bind and stay juicy).

Blend thoroughly: Using your hands or a sturdy spoon, mix until the spices and water are thoroughly incorporated and the meat feels tacky, about 1–2 minutes. Do not overwork to the point of paste; you want an even distribution and a cohesive texture.

Taste and adjust (optional): For best flavor accuracy, cook a 1 tablespoon test patty: heat a small skillet over medium-high heat, add a drop of oil, cook the tiny patty until fully cooked, then taste and adjust seasoning in the raw mix as needed (increase salt, sugar, or heat).

Portion into patties: Divide the sausage mixture into 8 equal portions for small breakfast patties (about 2 oz/56 g each) or 4 portions for larger patties. Shape each portion into a round patty about 3 inches in diameter and 1/2 inch thick, pressing lightly in the center to prevent doming when cooking.

Optional: For links: If you prefer links and have casings and a sausage stuffer, follow the manufacturer's instructions to stuff into casings, twist into 3–4 inch links, then refrigerate before cooking. For hand-rolled links, form into cylinders and chill to hold shape.

Chill before cooking: Place formed patties on a tray, cover, and refrigerate for at least 15 minutes (or up to 24 hours) to let the flavors meld and the patties firm up. If refrigerated more than 4 hours, remove 10 minutes before cooking to take the chill off.

Heat the pan: Warm a large nonstick or cast-iron skillet over medium heat. Add the neutral oil and swirl to coat the surface. If using, add the butter when the pan is hot for additional browning and flavor.

Cook the patties: Add the patties in a single layer without overcrowding (work in batches if necessary). Cook undisturbed until the bottoms are well browned, about 3–4 minutes. Flip and cook the second side for another 3–4 minutes, reducing heat to medium-low if the outsides brown too quickly.

Check doneness: Use an instant-read thermometer inserted into the center of a patty to ensure it reaches 160°F (71°C). If you don't have a thermometer, cut into the center to confirm there is no pink and juices run clear.

Rest and serve: Transfer cooked patties to a plate lined with paper towel to drain briefly for 1–2 minutes. Serve warm on biscuits, in breakfast sandwiches, alongside eggs, or as desired.

Refrigerate: Uncooked patties can be refrigerated, covered, for up to 48 hours. Cooked patties will keep in the refrigerator for 3–4 days in an airtight container.

Freeze: To freeze uncooked, place patties in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. To freeze cooked patties, cool completely, freeze on a tray, then transfer to a bag. Reheat frozen patties in a skillet or microwave until piping hot.

Reheat: Reheat cooked or thawed patties in a skillet over medium heat for 2–4 minutes per side or in a 350°F (175°C) oven for 8–10 minutes until 165°F (74°C) internal.

ground pork (85/15 or 80/20)

ice water

fine sea salt

ground black pepper

ground sage

dried thyme

ground nutmeg

brown sugar

red pepper flakes

garlic powder

onion powder

freshly ground coriander (optional)

neutral oil (vegetable or canola)

butter (optional, for richer flavor)

In a saucepan combine 1 cup of the water with kosher salt, 2 tablespoons brown sugar, pink curing salt, black peppercorns, smashed garlic, and bay leaf. Heat gently, stirring until salt and sugar dissolve—do not boil. Remove from heat and add remaining 5 cups cold water to cool the brine to room temperature. Add thyme sprigs. Chill the brine in the refrigerator until thoroughly cold (about 30 minutes).

Make brine

Place the trimmed pork loin in a nonreactive container or large resealable bag. Pour the chilled brine over the pork, ensuring the meat is fully submerged. If needed, weigh the meat down with a plate. Seal or cover and refrigerate for 4 to 5 days, turning the meat once a day to ensure even curing. The pink curing salt preserves color and prevents botulism; follow quantities exactly.

Brine the pork

After 4–5 days, remove the pork loin from the brine and discard the brine. Rinse the pork briefly under cold running water to remove excess surface salt, then pat dry thoroughly with paper towels. Place on a rack set over a tray and refrigerate, uncovered, for 6–12 hours to form a pellicle (a tacky surface that helps smoke/finish adhere).

Preheat a smoker to 200°F (93°C). Rub the pork lightly with vegetable oil, then coat with a thin layer of ground black pepper. Place the pork in the smoker and smoke until internal temperature reaches 140°F (60°C), about 1.5 to 2 hours depending on thickness. Remove from smoker and let rest 15 minutes. (If you don't have a smoker, proceed to oven method.)

Optional smoking

Preheat oven to 325°F (163°C). Place the pork loin on a rack set in a roasting pan. Brush with a mixture of 2 tablespoons brown sugar and 2 tablespoons maple syrup. Roast until the internal temperature reaches 140°F (60°C), about 45–75 minutes depending on size. Use an instant-read thermometer in the thickest part for accuracy. Remove from oven and rest 10–15 minutes.

Oven method

After resting, refrigerate the cooked pork overnight or at least 4 hours until thoroughly chilled—this firms the meat and makes thin slicing easier. When chilled, slice the Canadian bacon into 1/8–1/4 inch thick rounds for breakfast use or thicker medallions for sandwiches.

Chill and slice

Heat a skillet over medium heat and add 1 teaspoon vegetable oil. Place slices in the hot pan and cook 1–2 minutes per side until lightly browned and warmed through. Optionally brush with additional maple syrup while cooking for a glaze. Serve hot.

Pan-fry to serve

water

kosher salt

pink curing salt (Prague powder #1)

black peppercorns

bay leaf

garlic cloves, smashed

thyme sprigs

pork loin (boneless), trimmed

brown sugar (for glaze)

maple syrup

vegetable oil or neutral oil

In a medium bowl combine kosher salt, pink curing salt, dark brown sugar, granulated sugar, black pepper, garlic powder, onion powder and crushed red pepper (if using). Mix thoroughly so the cure is uniform.

Prepare the cure

Pat the pork belly dry with paper towels. Sprinkle and rub the cure mixture evenly over all surfaces of the pork belly, making sure edges and ends are coated. Press the cure into the meat so it adheres.

Apply cure to pork belly

Place the cured pork belly into a large resealable plastic bag or vacuum-seal bag. Squeeze out excess air and seal. Lay the bag flat in the refrigerator. Refrigerate for 5 to 7 days, turning the bag once a day and massaging the cure so liquid redistributes. The pork belly will become firmer as it cures.

Bag and refrigerate

After 5–7 days, remove the pork belly from the bag and pour off any accumulated liquid. Rinse the cure off thoroughly under cold running water until most surface salt is removed. Pat the belly dry with paper towels. Place on a rack set over a sheet pan and refrigerate, uncovered, for 12–24 hours to form a tacky pellicle—this helps smoke adhere.

Rinse and dry

Soak applewood chips in about 1 cup of water for 30 minutes if using a chip smoker box or soaked chunks for a charcoal grill. Preheat your smoker to a stabilized temperature of 200°F (93°C). If using a pellet smoker, set to 200°F and add applewood pellets or chips.

Prepare smoker and wood

Place the rested pork belly directly on the smoker rack or on a rack set over a tray. Smoke at 200°F (93°C) until the internal temperature reaches 150°F (66°C). This typically takes 2 to 3 hours depending on thickness. Maintain a steady applewood smoke throughout for a clear applewood flavor—avoid heavy smoke which can become bitter.

Smoke the bacon

Remove smoked belly from smoker and let cool to room temperature on a rack (about 30–45 minutes). Wrap tightly in plastic wrap and refrigerate at least 4 hours or overnight; chilling makes slicing easier and neater.

Cool and chill

Unwrap the chilled smoked belly and slice to desired thickness on a sharp knife or slicer. For classic bacon slices, cut about 1/16 to 1/8 inch thick. Store slices in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Slice and store

To serve, fry slices in a skillet over medium heat with a teaspoon of neutral oil if needed. Cook until edges are crisp and fat has rendered, about 3–6 minutes per side depending on thickness. Drain on paper towels and serve warm.

Cook before serving

pork belly (skin removed)

pink curing salt (Prague Powder #1)

dark brown sugar

granulated sugar

freshly ground black pepper

optional: crushed red pepper flakes

applewood chips (soaked 30 minutes)

water (for soaking chips)

neutral oil (for pan, optional)

In a large bowl, gently pick through the jumbo lump crab meat to remove any shells and break up any large lumps, keeping pieces large where possible. In a separate small bowl whisk together mayonnaise, Dijon mustard, Worcestershire, lemon juice, chopped parsley, chives, beaten egg, Old Bay, salt, and pepper until combined.

Prepare crab mixture

Fold the crab meat into the mayonnaise mixture gently to avoid breaking up the lumps. Sprinkle in the Panko breadcrumbs and fold just until mixture holds together when pressed; do not overwork. If mixture feels too loose, add up to 2 additional tablespoons Panko.

Form the mixture into four even crab cakes (about 3 oz/each and approximately 1/2-inch–3/4-inch thick). Place on a lined tray and chill in the refrigerator for at least 20 minutes to firm up (this helps them hold together when frying).

Heat a large skillet over medium heat and add 2 tablespoons butter or oil. When shimmering, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and heated through. Add remaining 1 tablespoon butter or oil if needed for the last cake. Transfer to a warm oven (200°F / 90°C) or a plate tented with foil to keep warm while finishing other components.

Place the diced potatoes in a pot and cover with cold water and a pinch of salt. Bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain well and pat dry with a towel — removing surface moisture helps them crisp.

While potatoes cook, heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add diced onion and red bell pepper and sauté 3–4 minutes until softened and starting to color.

Add the par-cooked potatoes to the skillet in a single layer if possible. Cook without stirring for 3–4 minutes to develop a crust, then toss and continue cooking another 6–8 minutes, stirring occasionally, until potatoes are golden and crisp on edges.

Season with smoked paprika, garlic powder, salt, and black pepper. Stir in chopped parsley, adjust seasoning to taste, and keep warm until plating.

Set up a double boiler: simmer a small pot of water (do not boil vigorously) and place a heatproof bowl over it, ensuring the bowl bottom does not touch the water. Keep the water at a gentle simmer.

In the bowl, whisk together the 3 egg yolks and 1 1/2 tablespoons lemon juice until slightly thickened and pale. Place the bowl over the simmering water and continue whisking constantly.

Very slowly drizzle in the warm melted butter, starting drop by drop and gradually increasing to a thin stream, while whisking continuously until the sauce thickens and becomes silky. If the sauce becomes too thick, whisk in 1 teaspoon warm water to loosen. If it begins to separate or overheat, remove from heat and whisk vigorously off the heat until it comes back together.

Season with 1/2 teaspoon salt and a pinch (about 1/8 tsp) cayenne pepper or a few drops of hot sauce. Keep sauce warm (not hot) by placing bowl in warm water or set aside near the stove; hold for up to 30 minutes, whisking occasionally.

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tablespoon vinegar to the water (this helps the whites coagulate). Reduce heat so the surface is gently steaming with small bubbles, not a rolling boil.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg at a time into the center. Poach for 3–3 1/2 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs out and transfer to a plate lined with paper towels to drain briefly.

If serving English muffins or toasted gluten-free bread, split and toast them and spread with 1 tablespoon butter. Place toasted halves on plates (optional — dish can be served without bread for gluten-free accommodation).

To assemble each serving: place a portion of home fries on the plate. Top with a toasted muffin half (if using) or directly place a crab cake. Place one crab cake per half or two crab cakes per plate as preferred. Gently top each crab cake with a poached egg.

Spoon 2–3 tablespoons hollandaise sauce over each poached egg and crab cake. Garnish with chopped chives or parsley and a light squeeze of lemon if desired. Serve immediately with extra hollandaise on the side.

jumbo lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

fresh lemon juice

finely chopped fresh parsley

finely chopped chives

large egg, beaten

Panko breadcrumbs (or gluten-free panko for GFA)

old bay seasoning

unsalted butter or neutral oil (for frying)

russet potatoes, peeled and cut into 1/2-inch cubes

yellow onion, diced

red bell pepper, diced

olive oil

smoked paprika

fresh parsley, chopped

large egg yolks

unsalted butter, melted and kept warm

Cayenne pepper or hot sauce

warm water (to adjust consistency)

large eggs (for poaching)

white wine vinegar or distilled vinegar

english muffins or toasted gluten-free bread (optional for GFA)

unsalted butter (for toasting)

lemon wedges (optional)

extra chopped chives or parsley (garnish)

Melt 6 tbsp unsalted butter in a small saucepan over low heat until fully melted and warm but not boiling. Keep warm.

Clarify/heat butter

In a heatproof bowl (or the top of a double boiler), whisk 3 egg yolks with 1 tsp warm water and 1 tbsp lemon juice until combined.

Whisk yolks

Place the bowl over gently simmering water (double boiler) making sure the bowl doesn't touch the water. Whisk continuously until the yolks thicken slightly and register about 160–165°F (they should ribbon from the whisk).

Temper and cook

Very slowly drizzle the warm melted butter into the yolks while whisking constantly to form an emulsion. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen. Season with 1 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Keep warm near the stove (not over direct heat) until plating.

Emulsify butter

Parboil potatoes: Place diced potatoes in salted water and bring to a simmer. Cook 5–7 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for a minute.

Sauté aromatics and crisp potatoes: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook 2–3 minutes until translucent. Add the drained potatoes in a single layer, season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Cook without stirring for 4–5 minutes to develop crust, then stir and continue to cook until potatoes are golden and crisp, about 6–8 more minutes.

Eggs Any Style

Breakfast Sausage

Canadian Bacon

Applewood Smoked Bacon

Crab Benedict

Eggs Benedict

Chicken & Waffle

Hideaway Skillet

Ricotta Toast

Smoking Jacket

Pretty Bird

Grilled Hanger Steak

Time Out

Pear Reviewed (revised)

Ohhh Honey

Cajun Jumbo Shrimp

Pork Steam Buns

Shrimp & Scallop Risotto

Mussels

Fettuccine & Clams

Braised Beef Short Rib

Mirabeau Forever Summer

Casa Cortelli Frizzante Bicano

Meet Your Matcha