Eggs Benedict is a wonderful and versatile breakfast dish and the ultimate Easter favorite. I enjoy doing it a little differently each time, departing from the standard ham and asparagus on English muffin. This year, I made a lavender challah and replaced the muffin with a couple of slices, then topped it with basil and pancetta, a perfect poached egg and drizzles of homemade hollandaise. This spread also included bacon-wrapped Asian pears, accompanied by fresh orange, kiwi, and strawberries topped with bleu cheese crumbles. And, of course, the lavender challah with strawberry butter makes for fruity floral perfection.


creative director: sydney ballesteros | photography: rebecca ranta | food styling: erin cox | prop styling: sydney ballesteros + erin cox | floral arrangement: brittany péna of best buds botanical