Remix your breakfast routine with Dennis The Prescott’s wood-fired twist on bagels and lox. Smoked salmon, red onion and capers get elevated by whipped goat cheese, avocado and poached eggs.
4 1/2 Cup all-purpose flour
1 1/2 Tablespoon sugar
2 Teaspoon Yeast, active
5 Tablespoon extra-virgin olive oil
15 Fluid Ounce Water, Lukewarm
1 Tablespoon toasted sesame seeds
1 Tablespoon Sesame Seed, Black
1/2 Whole red onion, sliced
1/2 Pint Cherry tomatoes, sliced
1 Cup Goat Cheese
1/4 Cup heavy cream
1 Tablespoon lemon zest
6 Medium eggs
7 Ounce Smoked Salmon
2 Tablespoon capers, drained
2 Tablespoon Dill Weed, fresh
2 Tablespoon Chives, fresh
1 Medium Avocado, Sliced
1/2 Cup Micro Greens
4 1/2 Cup all-purpose flour
1 1/2 Tablespoon sugar
2 Teaspoon Yeast, active
3 Tablespoon extra-virgin olive oil
15 Fluid Ounce Water, Lukewarm
2 Tablespoon extra-virgin olive oil
1 Tablespoon toasted sesame seeds
1 Tablespoon Sesame Seed, Black
1/2 Whole red onion, sliced
1/2 Pint Cherry tomatoes, sliced
1 Cup Goat Cheese
1/4 Cup heavy cream
1 Tablespoon lemon zest
6 Medium eggs
7 Ounce Smoked Salmon
2 Tablespoon capers, drained
2 Tablespoon Dill Weed, fresh
2 Tablespoon Chives, fresh
1 Medium Avocado, Sliced
1/2 Cup Micro Greens