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How To Make A San Francisco-Style Breakfast

During Chef Fest at Four Seasons Resort Hualalai in Hawaii’s Big Island in November, we attended a beach cookout and sampled a number of island-influenced bites, like local boar in a tangy, herbal salad, as well as grilled Keahole lobster with lemongrass and cilantro roots.

Even though we sat under palm trees with our toes dug into the sand and warm air kissing our skin at the annual Hawaiian food festival, we instantly were transported to San Francisco with one sip of Cyrille Pannier’s rich, brimming-with-seafood cioppino. The stew was one of the best dishes of the night.

For a simple-to-throw-together, City by the Bay meal during the global travel pause, we knew we had to ask Pannier, the executive chef of MKT Restaurant – Bar at Forbes Travel Guide Five-Star Four Seasons Hotel San Francisco. He came back to us with a recipe for his San Francisco tortilla breakfast.

“The Mission District in San Francisco has a strong representation of the Latin influences in the city,” Pannier says. “La Palma is my favorite store to get fresh tortillas and other Mexican specialties. While we’ve been in shelter-in-place, I’ve gotten a lot of requests for recipes, but the most popular requests have been for breakfast.”

“If you don’t regularly cook, this recipe is easy to make, while very filling. I’ve been making it a home at least once a week,” he says. “This takes about 10 minutes of preparation and 10 minutes cooking time. Also, it is relatively inexpensive. You can get all your ingredients locally delivered. Or check your local mom-and-pop neighborhood stores that sell these ingredients.”

Pannier adds the below will feed four people. If you only need one portion, halve the recipe and save any leftovers for lunch.


4 6-inch flour tortillas 

1 large avocado

4 large eggs

6 ounces queso fresco

6 ounces green or red salsa

1/2 bunch of cilantro 

1/4 cup chopped scallions



In a skillet, heat up your tortillas and keep them warm.

Cook your eggs sunny-side up (scrambled or over easy works, too).

Cut your avocado into ¼ slices and set aside.

Place your warm tortilla on a plate, topped with avocado, queso fresco, salsa and green onions.

Place your egg on top and garnish with cilantro.

Since everyone is staying at home, we will be bringing you recipes from our hotels and restaurants to give you a taste of a destination. If you have a dish or drink you want broken down, email us at [email protected].

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