This is green eggs and ham, grown-up Spanish style. Jamón serrano, manchego, and a bright salsa verde on buttery croissant with a perfectly jammy egg. The quicker cooking temp (167°F instead of my usual 145°F) gives you a firmer white that holds together better for sandwiches, while the yolk stays golden and creamy. Make the…
This is eggs Benedict’s more refined cousin—sous vide eggs on wilted spinach with foolproof hollandaise. The secret: using a cooked 145°F (63°C) egg in the blender for the sauce. No whisking, no double boiler, no breaking. Just perfect hollandaise every time. The sous vide egg does double duty here. Four eggs get topped with spinach…
Jumbo lump crab instead of Canadian bacon. Fresh arugula dressed with lemon and Parmesan. Perfectly poached eggs. Rich hollandaise. Buttered English muffin holding it all together. This is eggs Benedict with the good stuff—delicate crab, bright greens, runny yolk, buttery sauce. Every bite has texture, acidity, richness, and the clean taste of good seafood. No…
Thick slices of sourdough bread soaked in a rich custard, cooked slowly until golden on the outside and soft inside. The bread stays crisp at the edges but tender in the center. The fresh berry compote brings brightness and balance, turning simple ingredients into something warm and memorable. This is the kind of breakfast that…