Breakfast
Avocado Toast with Poached Egg
Creamy smashed avocado on thick sourdough toast topped with a perfectly runny poached egg, chili flakes, and a drizzle of lemon oil. The brunch classic you'll never get tired of.
Breakfast
Buttermilk Blueberry Pancakes
★★★★☆ 4.9 / 5
Fluffy, golden-edged stacks loaded with fresh blueberries and finished with warm maple syrup. The buttermilk adds a gentle tang that makes these the best pancakes you'll ever taste at home.
Ingredients
For 4 servings
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp fine salt
- 3 tbsp sugar
- 2 cups buttermilk
- 2 large eggs
- 4 tbsp melted butter
- 1 cup fresh blueberries
- Maple syrup to serve
Method
1
Prepare your ingredients
Before you begin, gather all your ingredients and prepare them as described -- chop, mince, measure, and bring any refrigerated ingredients to room temperature where needed. Having everything ready (mise en place) makes the cooking process smooth and efficient.
2
Follow the base technique
This recipe relies on the core technique specific to its category. Pay close attention to heat level, timing, and visual cues described. The difference between a good result and a great result is often attention to detail at this stage.
3
Season and adjust
Season progressively throughout cooking, not just at the end. Taste as you go and adjust with salt, acid, or fat as needed. A dish that is properly seasoned at every stage of cooking will taste far more complex than one seasoned only at the finish.
4
Rest, plate and serve
Allow proteins to rest before cutting. Plate with intention -- height, color contrast, and a finishing drizzle of quality oil or sauce all elevate the presentation. Subscribe for the full detailed method and step-by-step photography.
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