• Add the butter, cheese, and chives to a medium bowl and using a fork, wooden spoon, or rubber spatula, mash mixture together until fully incorporated.
• Transfer mixture to a piece of parchment or wax paper and shape into a rough log. Roll it up and twist both ends tightly to compact the mixture.
• Refrigerate until firm. Then, slice and enjoy.

• Add the butter, garlic, and herbes de Provence to a medium bowl and using a fork, wooden spoon, or rubber spatula, mash mixture together until fully incorporated.
• Transfer mixture to a piece of parchment or wax paper and shape into a rough log. Roll it up and twist both ends tightly to compact the mixture.
• Refrigerate until firm. Then, slice and enjoy.

• Add the butter, chipotle peppers, and cilantro to a medium bowl and using a fork, wooden spoon, or rubber spatula, mash mixture together until fully incorporated.
• Transfer mixture to a piece of parchment or wax paper and shape into a rough log. Roll it up and twist both ends tightly to compact the mixture.
• Refrigerate until firm. Then, slide and enjoy.

• Add the butter, lemon zest, capers, and dill to a medium bowl and using a fork, wooden spoon, or rubber spatula, mash mixture together until fully incorporated.
• Transfer mixture to a piece of parchment or wax paper and shape into a rough log. Roll it up and twist both ends tightly to compact the mixture.
• Refrigerate until firm. Then, slice and enjoy.

• Heat a medium skillet over medium-low heat.
• Add 2 tablespoons of butter and the olive oil to the skillet and allow the butter to melt. Then, add in the onions. Season with salt and cook, stirring occasionally, until onions are caramelized and jammy, about 30-40 minutes.
• Transfer to a medium bowl to cool completely.
• Add the remaining cup of butter and herbs to the bowl, along with the onions. Using a fork, wooden spoon, or rubber spatula, mash mixture together until fully incorporated.
• Transfer mixture to a piece of parchment or wax paper and shape into a rough log. Roll it up and twist both ends tightly to compact the mixture.
• Refrigerate until firm. Then, slice and enjoy.

• Start by making the dough. Mix the egg yolk, vinegar, and 2 tablespoons of the ice water in a small bowl and set aside.
• In a large bowl, whisk the flour and salt together then add in the butter and toss to coat in the flour. Pinch the butter into the flour with your hands, making flat shards of butter.
• Add the egg yolk mixture into the flour mixture and toss to incorporate. Add the remaining two tablespoons of ice water as needed just to bring the dough together.
• Press the dough into a flat disc about an inch thick, wrap in plastic wrap, and refrigerate at least two hours.
• Meanwhile, make the filling. Heat a large skillet over medium heat then add the olive oil and butter. Add the spring onions, season lightly with salt and sauté until tender and just starting to get some color around the edges, 6-8 minutes. Remove from heat and let cool while you assemble galette.
• In a small bowl, combine the sour cream, granulated garlic and onion, salt and pepper. Stir to combine.
• Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
• On a generously floured surface, roll the dough out to about a ¼-inch thick round 12 inches in diameter. Place on the baking sheet.
• Add the sour cream mixture to the center of the dough, spreading in an even layer, leaving about a 2-inch border around the edge.
• Top with the sautéed spring onions, spreading in an even layer. Fold the edges of the dough up over the filling, pleating and overlapping the dough slightly as you go.
• Beat the edges of the dough with the beaten egg then bake the galette for about 45-50 minutes, until the crust is a deep golden-brown. Serve warm.

Prep the Yogurt Sauce:

• Add in the Aleppo pepper and cook another 30 seconds or so, until the pepper has bloomed and the butter is toasty and brown. Remove from heat and pour butter mixture into a bowl then place in the fridge.
• In a medium bowl, add the yogurt and dill. Finely chop or microplane the garlic in. Season with salt and pepper and stir to combine. Transfer to an airtight container or mason jar and store in the fridge.

Prep the Compound Butter:

• In a medium skillet, melt the butter. Add Aleppo pepper or chili flakes and continue to cook, swirling the pan often until the butter is just starting to brown.
• Once the butter is firm but still malleable, dollop it onto a piece of plastic wrap or parchment paper, wrap it up and roll into about a 4-inch log. Refrigerate until solid.
• Once butter is solid, slice into 8 equal pieces and store in an airtight bag.

Assembly:

• When ready to make a serving of breakfast, fill a small pot about halfway up with water and bring water to boil over medium-high heat.
• While water is coming to a boil, add two slices of chili butter to a small bowl or jar and microwave until melted and warm. Set aside.
• Add 1/2 cup of the yogurt mixture to a plate or shallow bowl.
• Once water is just starting to boil, turn the heat down to medium and add 2 eggs.
• Poach eggs for 3 minutes then remove them to a paper towel-lined plate with a slotted spoon.
• Place eggs on top of yogurt mixture and drizzle over the chili butter. Serve with toasted bread for dipping.

• In a large skillet over medium heat, add the butter and olive oil. Once butter has melted, add in the onions.
• Add the salt, pepper and 1 1/2 teaspoons of the thyme and stir to combine. Continue to cook the onions, stirring occasionally until onions are broken down and have started to brown, about 20 minutes.
• Add the cider and turn the heat down to low. Allow the cider to reduce until completely evaporated, about 8-10 minutes. Set aside.
• Preheat the oven to 500°F. Line a rimmed baking sheet with parchment paper.
• Divide the dough in half and stretch each to a rough oblong shape about 8 inches in length by 3-4 inches wide. Add each to the baking sheet with some space between.
• Spread half of the onion mixture on each flatbread, spreading evenly.
• Top each flatbread with half the brie, spreading out evenly. Sprinkle each with the remaining 1/2 teaspoon of thyme.
• Bake for about 5 minutes, until dough is just set.
• Crack two eggs on each flatbread and season each with salt. Bake for about 10 more minutes, until flatbread is puffed and golden and whites are just set on flatbread. Slice up and enjoy warm.

• In a large pot, heat the butter and olive oil over medium heat.
• Add the onions, season with salt and pepper and cook, stirring occasionally until onions have softened and taken on some color, about 7-9 minutes.
• Add the garlic, chili flakes, rosemary, and thyme and stir to combine and cook for another minute or so.
• Add in the beans and toss to coat in the oil and season with salt and pepper.
• Add in the chicken stock and lemon zest. Turn the heat up to high, bring to a boil, then reduce heat to medium-low and cook, stirring occasionally for about 20-30 minutes, until flavors have melded and broth has reduced slightly.
• Meanwhile, bring a medium pot of water to a boil. Add in the eggs using a slotted spoon and boil for 6 minutes.
• Prepare an ice bath by filling a medium bowl with ice and water. Add the boiled eggs to the ice bath. When cool to the touch, peel and set aside.
• When the soup is ready, stir in the vinegar then portion the soup into bowls, slice eggs in half and place on top of the soup. Season with salt and pepper and enjoy.

• Heat a large-rimmed skillet over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic and red bell pepper. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
• Add the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper Cook for 1 minute, until fragrant.
• Add the tomatoes and stir to combine. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, and the bell pepper is softened.
• Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover.
• Cook for 4-6 minutes until whites are set. For a firm yolk, cook for 8 minutes.
• Turn off the heat, sprinkle parsley and feta. Serve warm with toasted bread.

• Place lettuce, peaches, cucumbers, tomato, corn, basil, mint, and mozzarella pearls in a large bowl.
• Boil a saucepan of water. Cook the eggs for 6 1/2 minutes. Transfer to cold water for 2 minutes.
• In a food processor or blender, combine basil, mint, lemon juice, lemon zest, salt, and pepper. Add olive oil and blend until smooth.
• Peel and slice the eggs in half. Plate salad with 2 slices per serving.
• Drizzle with dressing and enjoy.