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Holiday Breakfasts & Beverages

Holiday mornings are iconic for those moments spent together opening gifts, sharing stories and enjoying a meal. Skip the cereal and frozen foods for a spread like these Orange Eggs Benedict with a homemade hollandaise sauce.

Orange Eggs Benedict 

Serves: 6

2 egg yolks 
1 orange, juice only 
1/2 teaspoon kosher salt 
1/2 cup unsalted butter, melted 
1 tablespoon white vinegar 
8 eggs 
1/2 cup butter, softened 
6 French baguette slices, 3/4-inch thick each
6 thick slices ham
1/2 cup orange marmalade 
orange zest, for garnish 

Making orange hollandaise: 
In small bowl, blend egg yolks, orange juice and salt until combined. Gradually add melted butter into egg mixture while blending. Set aside. 

In skillet, add water halfway up sides. Add vinegar. Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels. 
Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides.

To assemble: 
Spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.

Sweet Potato Waffles with Whipped Cream and Berry Compote

Serves: 4 large waffles


1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, separated
3/4 cup 2% milk
1 pouch Honest Earth Mashed Sweet Potatoes
2 tablespoons vegetable oil, plus additional for brushing on waffle iron, divided

Berry Compote: 
1 cup raspberries
1 cup blackberries
1 cup blueberries
2-3 tablespoons granulated sugar
1 dash lemon zest or juice
whipped cream

Preheat waffle iron to medium heat.
In medium bowl, whisk flour, baking powder and salt.
In separate bowl, blend egg yolks (reserve whites), milk, sweet potatoes and 2 tablespoons oil until smooth.
Add flour mixture to egg and milk mixture; blend until no clumps remain.
In separate bowl, whip reserved egg whites until stiff peaks form. Fold egg whites gently into batter.
Using pastry brush, oil waffle iron then add batter and cook until waffle removes easily. Repeat with remaining batter.

To make berry compote: 
Wash raspberries, blackberries and blueberries. Drain but do not dry. In small saucepan over medium-low heat, warm berries. Add sugar and lemon zest or juice. Cook until berries have broken down and juice reaches low simmer. 
Serve warm over waffles and top with whipped cream.

Winter White Margarita

Serves: 6


12 ounces coconut milk
12 ounces silver tequila
1 tablespoon orange extract
2 1/2 cups ice
1 1/2 cans Zevia Lemon Lime with Bitters

Optional garnish:
granulated stevia, for rim
rosemary sprigs

In blender, blend coconut milk, tequila, orange extract, ice and bitters until smooth.
Rim six glasses with granulated stevia.
Divide mixture among glasses and garnish each with cranberries and rosemary, if desired. 

Cranberry Smash Moscow Mule

Serves: Makes 1 mug, 1 serving


1 cup cranberries
1 3/4 cup water, divided
2 ounces vodka
1-2 oz. fresh squeezed lime juice
4 oz. Zevia Ginger Beer Mixer

Optional garnish:
additional cranberries
rosemary, for garnish
lime slices, for garnish
cinnamon sticks

In saucepan, boil cranberries in 1/2 cup water until they burst.
Use fork to smash cranberries. Boil 3-4 minutes. Keep mixture moist by adding water 1/4 cup at a time.
Let mixture cool to room temperature.
In copper mug, combine vodka, lime juice, ginger beer and smashed cranberries over ice.
Garnish with additional cranberries, rosemary, lime slices and cinnamon sticks, if desired.