Weekend Brunch Feast in a Box

2 START PREP AND MIX RICOTTA Meanwhile, pick parsley leaves from stems; mince leaves. Roughly chop walnuts. In a small bowl, combine ricotta, half the parsley, a drizzle of olive oil, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use in Step 8.

3 START GALETTE FILLING Separate prosciutto into slices. Halve, peel, and thinly slice onion. Quarter Swiss cheese (8 squares total). Heat a large dry, preferably nonstick, pan over medium-high heat. Add prosciutto; cook, turning occasionally, until lightly browned, 3-4 minutes. TIP: If prosciutto begins to brown too quickly, lower the heat. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop. Heat 1 TBSP butter and a drizzle of olive oil in same pan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to soften, 3-4 minutes. Remove from heat.

4 FINISH GALETTE FILLING In a second medium microwave-safe bowl, combine cheese roux concentrate, cream cheese, and 2 TBSP water. Tightly cover bowl with plastic wrap; microwave for 30 seconds, then stir to combine (some lumps are OK!). Stir in onion and prosciutto and season with pepper to taste.

5 ASSEMBLE & BAKE GALETTES Carefully unroll room-temperature pie crusts on baking sheet used for tomatoes (it’s OK if some edges overlap or lie over the edge of the sheet). Spread filling in an even layer in center of each crust, leaving a 1½-inch border around edges. (Wash out bowl and reserve for Step 9.) Evenly top filling with Swiss cheese. Fold edges toward filling, creating pleats as you go. Brush tops of crusts with 2 tsp olive oil and evenly sprinkle with sesame seeds. Bake galettes on top rack for 20 minutes. (You’ll finish the galettes in Step 5.)

TIP: It’s 100% OK if your galettes don’t look picture-perfect—they’re meant to be rustic!

6 FINISH PREP & MIX CRÈME FRAÎCHE Meanwhile, peel, halve, and core apples; dice into ½-inch pieces. Quarter lemon. In a second small bowl, combine crème fraîche with remaining maple syrup.

7 MAKE APPLE COMPOTE Melt 1 TBSP butter in a medium pot over medium-high heat. Add apples and cinnamon; cook, stirring, until fragrant, 1 minute. Stir in brown sugar, ½ cup water, juice from one lemon wedge, and a pinch of salt. Cover and cook, stirring occasionally, until apples are tender, 8-10 minutes. Uncover and cook until apples are glazed, 2-4 minutes more. TIP: Reduce heat if liquid evaporates too quickly. Remove from heat; stir in half the maple syrup and 1 TBSP butter until melted. Keep covered off heat until ready to serve.

8 FINISH GALETTES Once galettes have baked 20 minutes, remove from oven. Gently press the back of a ladle or spoon into center of filling to create shallow wells. Carefully crack one egg into each well. Lightly season eggs with salt and pepper. Return to top rack and bake until crusts are golden and eggs are cooked to preference, 10-12 minutes more. Let cool at least 5 minutes.

9 COOK SAUSAGE & BACON Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Add sausage and cook, turning occasionally, until browned all over and cooked through, 8-12 minutes. Meanwhile, heat a second large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.

TIP: Keep your galettes, sausage, and bacon warm until ready to serve by tenting with foil.

10 TOAST WAFFLES & BREAD While sausage and bacon cook, place thawed waffles on a second baking sheet. Toast on middle rack until warmed through and slightly crispy, 4-5 minutes. Toast sourdough slices.

11 ASSEMBLE RICOTTA TOASTS Spread toasted sourdough with herby ricotta. Shingle ricotta toasts on a long serving platter (they should overlap slightly). Spoon charred tomatoes over toasts in a single line. Sprinkle with walnuts and remaining parsley. Drizzle with as much balsamic glaze as you like.

TIP: Hit the pantry and fridge to “fancy up” your finished toasts with a sprinkle of chili flakes, grated Parmesan cheese, or more chopped herbs (after all, you’re the chef!).

12 TOSS SALADS Empty contents of kale salad kit in a large bowl. Drizzle with as much dressing as you like; toss to evenly coat. In bowl used for galette filling, toss arugula with a drizzle of olive oil, salt, and pepper.