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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 bread flour, plus more for rolling out dough
4 1/2 Teaspoon Sugar
1 Teaspoon Kosher salt
2 Teaspoon instant yeast
3 Tablespoon extra-virgin olive oil, plus more for brushing the dough
15 Ounce lukewarm water
1 Tablespoon toasted sesame seeds
1 Tablespoon black sesame seeds
1/2 red onion, sliced
5 Ounce cherry tomatoes, halved
1 Cup goat cheese
1/4 Cup heavy whipping cream
1 Tablespoon grated lemon zest
4-6 eggs
7 Ounce Smoked Salmon
2 Tablespoon capers
2 Tablespoon fresh dill, chopped
2 Tablespoon finely sliced chives
1 avocado, sliced
1/2 Cup Micro Greens
4 1/2 Cup bread flour, plus more for rolling out dough
4 1/2 Teaspoon Sugar
1 Teaspoon Kosher salt
2 Teaspoon instant yeast
3 Tablespoon extra-virgin olive oil, plus more for brushing the dough
15 Ounce lukewarm water
: 500 ˚F
1 Tablespoon toasted sesame seeds
1 Tablespoon black sesame seeds
1/2 red onion, sliced
5 Ounce cherry tomatoes, halved
: 500 ˚F
1 Cup goat cheese
1/4 Cup heavy whipping cream
1 Tablespoon grated lemon zest
4-6 eggs
7 Ounce Smoked Salmon
2 Tablespoon capers
2 Tablespoon fresh dill, chopped
2 Tablespoon finely sliced chives
1 avocado, sliced
1/2 Cup Micro Greens