BREAKFAST & BRUNCH

French Toast

Whisk eggs in a large bowl and mix in milk, 1/4 vanilla bean (or 1/4 teaspoon extract) and cinnamon.

Dredge slices of brioche in the egg mixture (two to three slices per person). While they soak, using an electric mixer or by hand, whip cream with 1/4 vanilla bean (or 1/4 teaspoon extract) and a tablespoon of maple syrup until peaks stand on their own. Transfer to container and refrigerate.

On a large skillet on medium to high heat, add clarified butter or oil of your choice and pan fry the soaked bread until lightly browned and egg is cooked throughout, about 3 to 4 minutes on each side. Serve hot, topped with a teaspoon of fresh room-temperature butter, the whipped cream, berries and maple syrup.

— Ryan Ramey

PAIRING SUGGESTION: Given the challenge of pairing wine, sweetness and eggs, how about a well-made latte instead?

Makes 2 servings 2 eggs 2/3 cup whole milk 1/4 vanilla bean, scraped, or 1/4 teaspoon vanilla extract 1/4 teaspoon cinnamon — Sliced brioche bread 1/2 pint heavy whipping cream 1/4 vanilla bean, scraped, or 1/4 teaspoon vanilla extract 1 tablespoon maple syrup — Clarified butter or oil for cooking — Butter, to serve — Organic berries, to serve — Maple syrup, to serve

ALVIN A.H. JORNADA

Breakfast Salad

For the dressing: Make salad dressing in food processor or in bowl with a whisk. Finely chop shallot, garlic and thyme. Mix in Dijon and honey and add the vinegar. While mixing, slowly pour in olive oil and a pinch of salt and pepper. Put in a dispenser and set aside. Makes 8 ounces, but salad only requires 4 tablespoons.

For the salad: Chop potato, and fry in hot oil or saute in a pan. Slice mushrooms and onion. Crisp the sliced bacon in a pan or on a baking sheet in the oven. Saute onion and mushrooms with a drop of oil.

Simmer a small pot of water with a splash of apple cider vinegar in it for poaching eggs.

Toss greens and spinach in a bowl with dressing. With your hands or tongs, plate dressed greens on a large dinner plate.

Carefully slice and scoop out avocado. Serve each salad with half an avocado. Scoop and serve three quarter-size balls of chevre on each salad. Top with sliced onions.

Carefully crack two eggs into simmering pot of water. (You can crack the eggs in a bowl and carefully slide them into the low-simmering water; be careful not to crack the yolk.) Simmer for 7 minutes until whites are cooked but yolks are still runny, or longer if desired.

With a spoon, transfer hot mushrooms and crispy potatoes to salad and sprinkle around. Place two strips of bacon on top of each salad. Using a slotted spoon, carefully remove poached egg and place in between bacon strips on the top of the salads. Garnish egg with cracked pepper. Drizzle dressing on top.

— Ryan Ramey

PAIRING SUGGESTION: As a general rule for salads, lean toward medium-bodied whites, lighter-style reds like gamay or lager-type beer.

Makes 2 servings

For the dressing

1 small or 1/2 large shallot 1-2 cloves garlic (depending on size) 1 bunch thyme 1 teaspoon Dijon mustard 2 tablespoons honey 1/2 cup apple cider vinegar 1 cup organic extra-virgin olive oil — Salt and pepper, a pinch of each

For the salad

1 medium Yukon gold potato, parboiled 3-4 King Trumpet mushrooms — Red onion, a few thinly sliced rings for each salad 4 strips bacon 3 ounces baby mixed green lettuces 1/2 ounce baby spinach 1 avocado, sliced (half of one for each salad) 1 container chevre 2 eggs

JOHN BURGESS

Eggs Poached in Spicy Tomato Sauce (Shakshuka)

Heat oil in a heavy 12-inch skillet over medium-high heat. Add onions, garlic and jalapeños and cook, stirring occasionally, until onion is soft and just beginning to brown, about 6 minutes. Add garbanzos, cumin and paprika and cook for another minute or 2.

Add tomatoes and 1 cup stock. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 15 minutes. With a wooden spoon, crush some of the beans to help thicken. Add more stock, if desired. Season to your taste with salt and pepper. Sprinkle feta over sauce.

Crack the eggs into sauce so eggs are evenly spaced. Cover skillet, reduce heat if sauce is bubbling too frantically and cook until whites are set but yolks are runny, 6 to 8 minutes. Sprinkle shakshuka with parsley and mint and serve with pita, for dipping.

Alternatively, eggs can be poached separately and added just before serving to heat through.

— John Ash

PAIRING SUGGESTION: Eggs can be a little problematic with wine, and this recipe has a lot going on. Choose a crisp sparkling wine or rosé.

Makes 4 to 6 servings 1/4 cup extra-virgin olive oil 1 medium onion, peeled and chopped 6 cloves garlic, coarsely chopped 1 small jalapeño chile, stemmed and chopped, or to taste 1 15-ounce can garbanzo beans, drained and rinsed 11/2 teaspoons ground cumin 1 teaspoon sweet or smoked paprika 1 28-ounce can crushed tomatoes, preferably fire-roasted 1 cup or more chicken stock or water — Kosher salt and freshly ground black pepper 1/2 cup crumbled feta cheese 4-6 eggs 2 tablespoons flat-leaf parsley, chopped 1 teaspoon dry mint, crumbled — Warm pita, for serving

JOHN BURGESS

Duck Egg Tortilla Española

In a small pot, add sliced potatoes, 1 teaspoon salt and enough water to go 1 inch above the potatoes. Place over medium heat on the stove. Bring to a simmer, then turn off the heat. Let the potatoes sit in the water for 5 minutes, then drain and cool.

Cook the onions in a small saute pan with 1 tablespoon oil and 1 teaspoon salt, until tender, about 5 minutes.

In a mixing bowl, whisk the duck eggs, crème fraîche and onions. Then mix in the remaining 1 teaspoon salt and potatoes, gently. Place 2 tablespoons oil in a 6-inch pan and place on the stove over medium heat. When it is hot, just before the oil wants to smoke, pour the egg mixture into the pan. Make sure the egg coats all of the potatoes and onions. Place in a 350-degree oven for about 15 minutes. You will know it is done when you move the pan and the egg mixture no longer jiggles.

Flip it out onto a serving plate. Cut into four slices and top with salsa verde, if using. Serve with the aioli and a green salad on the side.

Makes 4 servings 2 large Russet potatoes, cut into quarters, then cut into ½-inch pieces 3 teaspoons kosher salt 1 large red onion, sliced thin 3 tablespoons rice bran oil (preferably non-GMO) 6 duck eggs 1 tablespoon crème fraîche — Salsa verde (optional, for garnish) — Duck Egg Aioli (see recipe below)

Makes 2 cups 6 whole garlic cloves, peeled 2 cups rice bran oil (preferably non-GMO) 3 duck egg yolks 1 teaspoon mustard powder 1 teaspoon salt 1 lemon, juiced

Duck Egg Aioli

Put the garlic cloves and oil in a small pot. Bring to a gentle simmer, then turn the heat to low, letting the garlic and oil steep for 15 minutes. Be careful not to brown the garlic, as this will make it bitter. Strain, and cool the oil into a bowl.

Using a mixer, blender or whisk, combine the three duck egg yolks, mustard powder and salt. Begin mixing for 1 minute, then slowly drizzle in the oil. Once all the oil is incorporated, add the lemon juice and taste.

— Daniel Kedan

PAIRING SUGGESTION: Some options for this classic Spanish dish: sparkling wines, dry rosé from France or almost any California dry rosé. The acidity of these fresh, crisp wines can cut through the fatty components.

JOHN BURGESS

Buttermilk Cinnamon

Coffee Cake

Preheat oven to 350 degrees. In a large bowl, mix the flour, salt, cinnamon, ginger, both sugars and oil. Remove 3/4 cup of this mixture to a separate bowl, stir in the nuts and set aside to use as a topping.

To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all ingredients. Small lumps in the batter are OK.

Pour the batter into a well-greased, 8-inch square by 2-inch deep baking pan or dish. Sprinkle the topping mixture evenly over the surface. Bake for 40 to 45 minutes. Remove and let cool.

PAIRING SUGGESTION: For this medium-sweet cake, choose a wine with similar sweetness. You also could explore the world of sherry, with a medium-sweet palo cortado or oloroso sherry.

Makes 12 servings 21/4 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon ginger 1 cup brown sugar 3/4 cup white sugar, preferably organic 3/4 cup vegetable oil 1 cup walnuts or pecans, chopped 1 teaspoon baking soda 1 teaspoon baking powder 1 egg, beaten 1 cup buttermilk

Makes 4 servings 7 large egg yolks 1/2 cup sugar — Pinch of salt 3/4 cup sparkling wine or

Champagne 2 tablespoons kirsch or orange-flavored liqueur, such as Grand Marnier (optional) 2 cups or so fresh berries of your choice

Champagne Sabayon

Beat the yolks, sugar and salt until light. Place mixture in a heatproof bowl over, but not touching, simmering water and whisk in the sparkling wine and kirsch. Continue whisking and turning the bowl until the mixture mounds and quadruples in volume. There should be no liquid visible and the mixture should be thick with the consistency of whipped cream. This will take 3 minutes or so. Spoon on top of fresh berries and serve immediately.

— John Ash

Asparagus and Goat Cheese Frittata

Preheat oven to 350 degrees.

Whisk together the first three ingredients in a medium-size bowl. Place a medium-size nonstick pan over medium-high heat. Add butter and swirl to coat pan evenly. Add egg mixture.

Gently stir over medium-high heat with a rubber spatula until the eggs are half cooked and have a very glossy, scrambled-egg look.

Mix in asparagus, spring onion and green garlic, and season with salt and pepper. Sprinkle with crumbled goat cheese.

Immediately place in oven and bake for about 10 minutes or until the top springs back when touched. Remove from oven, let cool for a minute and carefully slide frittata out onto a cutting board.

Cut into pie wedges and serve with breakfast potatoes, bacon and toast, if desired.

— David Frakes

PAIRING SUGGESTION: Eggs and asparagus each can make a wine pairing problematic. Go for a crisp, clean white — the crisper, the better. A Bloody Mary would make a good match, too.

Makes 4 servings 12 large eggs ¼ cup milk 2 tablespoons water 1 tablespoon butter 1 pound asparagus, cut into 2-inch pieces and blanched for 30 seconds in boiling, salted water 1 spring onion, sliced thin and blanched in boiling water for 1 minute (optional) 1 green garlic, sliced thin and blanched in boiling water for 1 minute (optional) — Salt and pepper, to taste 4 ounces goat cheese