Make the coffee

• Pull an espresso into a glass.
• Add the half and half and stir.

Hard boil the eggs

• Place the eggs in a saucepan and cover with cold water.
• Bring to a boil, then cook until hard boiled.
• Drain and let the eggs chill for a couple of minutes before peeling.

Make the egg salad

• Separate the yolks from the whites and mash the yolks.
• Stir in the yogurt, Dijon mustard, salt and pepper.
• Chop the whites, fold them in and serve.

Cook the beef and egg for lunch

• Brown the ground beef in a frying pan.
• Cook the egg in the same pan.
• Warm the zucchini and the cooked rice.

Assemble the lunch bowl

• Layer the rice, beef, egg and zucchini in a bowl.
• Top with soy sauce and chili crunch oil.

Mix the hydration drink

• Dissolve the electrolyte powder in the water.
• Stir in the chia seeds and let them soak for 10 to 15 minutes before drinking.

Bake the feta and tomato pasta

• Place the feta block in a baking dish with the cherry tomatoes and drizzle with olive oil.
• Bake at 200 °C until the tomatoes burst and the feta softens.
• Meanwhile cook the pasta in salted boiling water and drain.

Finish the pasta

• Mash the baked feta and tomatoes into a creamy sauce.
• Toss with the pasta.
• Serve over a bed of fresh arugula.

Prepare the dessert

• Slice the pumpkin brioche.
• Top with maple butter and marshmallow fluff.