J O U R N A L
Poached Eggs with Avocado
Poached eggs over mashed avocado is a popular cafe-style dish consisting of poached eggs with runny yolks layered on top of seasoned avocado, and typically served with thick-cut sourdough toasts.
Carthage Breakfast Salad
The Carthage Breakfast Salad is a big, bushy, hearty dish served spilling over its plate with oblong, crunchy sourdough toasts.
Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a rustic, peasant dish from Southern Italy, made with pantry staples.
Grilled Brie
An elevated grilled cheese that pairs creamy, melted brie with sweet caramelized onions on crusty, toasted ciabatta.
Avocado Salad Tartine
The tartine is the national breakfast of France - It is a country bread toasted on one side with sweet or savory toppings.
Pan con Tomate
A simple, traditional Spanish toast rubbed with ripe tomato, garlic, and drizzled with olive oil and salt, often served as a tapa or breakfast.
Provençal Omelette
Unlike the pale, delicate omelettes found in Paris, Provençal omelettes are more rustic, and sometimes served open-faced
Uova al Pomodoro
Uova al Pomodoro is a comforting, rustic Italian dish of eggs poached in savory tomato sauce.
Brie Omelet
A Brie Omelet marries creamy, melted cheese with fluffy eggs. An egg and olive oil mixture gently cooked in butter, creates rolling curds, that blend with rich, melted brie.
Sunshine Toasts
An egg fried in toast has many nicknames which vary by country, culture, region, or family tradition including Egg in the Basket, Toad in the Hole, One-Eyed Jack, Pirate’s Eye, Bird’s Nest, Bull’s Eye Egg, and of course one of the most fun and optimistic - Sunshine Toast.
Fennel Salad
It doesn’t take much to turn a flavorful fennel bulb into a meal, a side, or an alternative for ‘coleslaw’. A bed of clean, tangy fennel salad adds a nuanced dimension under a juicy cut of meat or fish - absorbing and blending with the juices and flavors of whatever may be on the plate.
Rustic Potato and Leek Soup
A chunky version of the classic puréed French soup Potage Parmentier, named after Antoine-Augustin Parmentier who pioneered studies in nutritional chemistry.