Crumpets w/cream cheese, chives and hot smoked

salmon

Yield: 1 portion

Ingredients:

o 2 crumpets
o Smoked salmon – Make a dry brine which consist of dark brown sugar, a bit of salt, and some
fresh cracked pepper. Layer it with the salmon on an airtight container and chill it for 12hours
or more. Rinse it with cold water and place them on an oil sprayed rack and smoke the
salmon over low heat on a pallet grill for 2hours and glazed them with honey or apricot
glaze.
o Cream cheese
o Bagel seasoning
o Lemon wadges
o Rocket, parsley, basil, salad leaves

Method:

1. Toast the crumpets for few minutes and apply cream cheese on top pf each crumpet.
2. Top each with a slice of smoked salmon and sprinkle some bagel seasoning on top with some
parsley.
3. Serve it on a plate with side of salad leaves, rockets, basil and lemon wedge.
Smoked salmon and scrambled egg crumpets

Yield: 2 portions

Ingredients:

o 3 eggs
o 10g of unsalted butter + extra butter for the toast
o 4 crumpets
o Smoked salmon slices
o Watercress leaves
o ½ Lemon juice
o Chives, finely chopped (to garnish)

Method:

1. Whisk the eggs in a bowl, season. Melt the butter in a frying pan over a medium heat, add
the eggs and scramble with a spatula for 2-3 mins or until cooked to your liking. Meanwhile,
toast then butter the crumpets and divide between 2 plates.
2. Top each with a slice of smoked salmon and a small handful of watercress, then squeeze
over the lemon juice. Top with the scrambled eggs and the chives to serve.
English muffins w/bacon, egg and cheese

Yield: 2 portions

Ingredients:

o 2 english muffins
o 4 slices of bacon
o 4 eggs
o 2 slices of cheese
o 1tbsp of butter, hot sauce or ketchup and Salt & pepper to taste

Method:

1. Add bacon to a pan over low-medium heat and fry until crispy with the fat rendered.
Important to keep it low so you draw out as much of the fat as possible. Remove bacon,
leave fat.
2. Increase heat to medium-high and place English muffin halves in the leftover fat and fry until
crispy. Remove from pan.
3. Lower heat back down to a low-medium and melt in 1 tbsp butter. Spread it across the pan
as best you can, then crack in 4 eggs. Use your spatula to separate the eggs into pairs then
season with salt and pepper. It should look like two oval shapes. Cook until all egg white
turns opaque (split egg yolks if you don't like sunny side up).
4. Place muffin halves over the eggs, then take a plate and gently rest over the top. Carefully
flip the pan over so the egg muffins end up on the plate egg-side-up.
5. Add a slice of cheese to each of them, followed by 2 slices of bacon each and a good dousing
of hot sauce.
Mushroom omelette w/rockets

Yield: 1 portion

Ingredients:

o 2tbsp of butter
o 150g of sliced chestnut mushrooms
o ½ clove garlic, crushed
o 2 eggs, beaten and seasoned
o 50g of taleggio cheese, sliced
o Rocket leaves

Method:

1. Melt a knob of butter in a small non-stick frying pan, add the mushrooms, season and cook
until soft and golden. Add the garlic halfway through cooking the mushrooms so it doesn’t
burn.
2. Scrape the mushrooms out of the pan and add another knob of butter. Pour in the eggs and
let the bottom set a little, then draw in the sides and let the uncooked egg flow into the
gaps. Once the egg is almost set, scatter over the mushrooms and lay the taleggio slices on
top. Flash under the hot grill to just set the top and start to melt the cheese. Remove and top
with the rocket just before serving
Egg benedict w/crispy prosciutto & arugula salad

Yield: 4 portions

Ingredients:

o 2 tsp extra-virgin olive oil, divided

o 8 slices prosciutto
o ½ cup halved grape tomatoes
o 2 cups lightly packed arugula
o 1 Tbsp sliced Gelson’s organic fresh chives, plus more for garnish
o ½ tsp red wine vinegar
o Pinch salt
o 1 crack black pepper, plus more for garnish
o ½ cup hollandaise sauce
o 4 large poached eggs
o 4 slices sourdough bread

Method:

1. In a medium sauté pan, heat 1 teaspoon of the olive oil over medium heat. Lay the
prosciutto flat in the pan and cook until crispy, 3 to 4 minutes. Flip, and cook for 2 to 3
minutes more. Note: the prosciutto will smoke, so regulate the heat to be sure it does not
burn.
2. Transfer the cooked prosciutto to a paper towel-lined plate and set aside.
3. In a medium mixing bowl, gently toss together the tomatoes, arugula, chives, vinegar,
remaining olive oil, salt, and pepper.
4. In a small saucepan, make the hollandaise sauce. Cover it to keep it warm and set it aside.
5. In a medium pot, poach the eggs, two at a time, and set them aside.
6. Toast 4 slices of sourdough bread.
7. Top each slice of toast with 2 pieces prosciutto, ⅓ cup arugula salad mixture, 1 poached egg,
and 2 tablespoons hollandaise sauce. Garnish with additional fresh chives and a crack of
black pepper and serve hot.
Hollandaise sauce

Ingredients:

o 4 pasteurized egg yolks

o 1 Tbsp lemon juice
o 1 tsp cold water
o ½ cup unsalted butter
o Pinch of cayenne pepper
o Salt and pepper, to taste

Method:
o In a small saucepan, melt the butter over low heat and keep it warm — but not hot.
o In a small stainless steel or heatproof glass bowl, beat together the egg yolks, lemon
juice, and water with a wire whisk until they begin to froth.
o Bring a small pot of water to a gentle simmer, set the bowl on top of it, and continue
to whisk.
o Slowly pour the melted butter into your egg mixture, whisking continuously so that
the eggs do not scramble.
o Continue whisking until the butter is thoroughly blended and the sauce is about the
consistency of mayonnaise and take the bowl off the heat.
o Whisk in the cayenne and season with salt and pepper.
o If the sauce is too thick, add a splash of lemon juice or water, whisk again to combine
and keep at room temperature until ready to use, up to 2 hours.

Porched eggs

Ingredients:

o 4 cups water
o 1 Tbsp white wine vinegar
o 1 tsp salt
o Eggs

Method:

o In a medium pot, bring 4 cups of water to a simmer over medium heat.

o Add the vinegar and salt and gently stir until the salt dissolves.
o Crack each egg into its own ramekin, being careful not to break the yolk.
o Next, create a whirlpool by stirring the water smoothly in one direction. Drop the eggs into
the swirling water, one at a time, recreating the whirlpool after each addition. Depending on
the size of your pot, you’ll want to cook the eggs in batches, so they don’t crowd each other.
o Cover the pot, remove it from the heat, and let it stand for 5 minutes. The whites will be
solid, and the yolks will be runny.
o Using a slotted spoon, remove the eggs from the water and serve immediately.
Savory breakfast bowl

Yield: 1 portion

Ingredients:

o 1.5 tablespoons Olive Oil, see note 1

o 6 Cherry Tomatoes, see note 2
o A handful of Fresh Baby Spinach Leaves
o Salt and pepper, to taste
o 1 cup Cooked Quinoa
o 1 Hard Boiled Egg, see note 4
o 1 Small Ripe Avocado, thinly sliced
o ¼ cup Cottage Cheese
o Black Sesame Seeds for garnish

Method:

1. In a skillet (frying pan), heat up olive oil. Add cherry tomatoes, spinach and season these
with salt and black pepper. Sauté until the spinach is wilted and cherry tomatoes are slightly
cooked, for about 2 minutes.
2. Meanwhile, get a breakfast bowl. Add in cooked quinoa (seasoned with salt), hard-boiled
egg, sliced avocado and cottage cheese. When the spinach and cherry tomatoes are ready,
add these to the bowl and drizzle everything with olive oil and sprinkle with sesame seeds.
Spicy chicken nourish bowl

Yield: 4 portions

Ingredients:

o 500 g chicken breast - chopped into bite size chunks

o ½ tsp black pepper
o ½ tsp salt
o 2 tsp cumin
o ½ tsp cinnamon
o 1 tsp ground coriander
o 1 tsp paprika
o Zest and juice of 1 lemon
o 4 garlic cloves - peeled and minced
o 1 tsp sumac
o 45 ml olive oil
o 150 g uncooked couscous
o ½ tsp chilli flakes
o 400 ml boiling water
o 400 g tin chickpeas, drained and rinsed
o 1 tsp smoked paprika
o 80 g mixed baby salad leaves
o 2 flatbreads - toasted/griddled and sliced into quarters
o 4 heaped tbsp hummus
o 2 spring onions - sliced into thin strips
o 4 radishes - thinly sliced
o 12 cherry/grape tomatoes - sliced in half
o 2 tbsp chopped fresh parsley
Method:

1. Place the chopped chicken in a bowl with the pepper, salt, 1 tsp of the cumin, cinnamon,
coriander, paprika, lemon juice, 3 of the crushed garlic cloves, sumac and all but 1 tsp of the
olive oil. Mix, cover and refrigerate for 1-2 hours (up to overnight).
2. When ready to cook, heat a large griddle or frying pan on a high heat and add in the chicken
pieces to the dry pan. Cook for 6-8 minutes, turning occasionally, until cooked through and
no longer pink in the middle.
3. Whilst the chicken is cooking, make the couscous. Add the couscous to a large jug with a
pinch of salt and pepper, the lemon zest, the remaining crushed clove of garlic, a pinch of the
chilli flakes and the boiling water. Stir, cover and leave to sit for 5 minutes, then fluff with a
fork.
4. Next add the remaining 1 tsp of olive oil to a small frying pan. Add the chickpeas, the
remaining 1 tsp of cumin, the smoked paprika and a pinch of salt and pepper. Cook over a
high heat, stirring regularly for 5 minutes, until the chickpeas are warmed through and
slightly golden. Turn off the heat.
5. Now it’s time to assemble. Divide the couscous between four bowls. Add the salad leaves,
chickpeas, and flatbread slices. Place the cooked chicken on top, then spoon on the
hummus. Sprinkle on the sliced spring onions and arrange the radish slices and tomatoes on
top. Sprinkle with a good pinch of chilli flakes and the chopped parsley, then serve.