Sourdough boule toast, fresh avocado, breakfast radish, diced tomatoes, scallions

The first version is the classic eggs benedict with a toasted english muffin, poached egg, ham and hollandaise The second is served with sautéed spinach and tomatoes, a la florentine style, with a poached egg and tomato hollandaise

Thick cut bread, bathed in a vanilla bean creme anglaise, and pan fried until golden brown with fresh berries, and maple syrup