Food & Drink
Recipe Feature: The Perfect Brunch Includes Twists On Classic Eggs Benedict!
With spring just around the corner and Easter weekend fast approaching, I’m reaching out to share recipes from leading Canadian chefs, offering a creative twist on a beloved brunch classic: eggs benedict!
While Easter, and wider spring gatherings, will look a little different this year, many traditions like sharing a meal with loved ones and spending time in the kitchen will continue.
To mark the occasion, Egg Farmers of Canada is encouraging Canadians to get creative in the kitchen by trying one of our chef’s twists on the classic brunch dish. Recipes include:
- Chef Craig Flinn’s BLT Eggs Benedict
- Chef Dale MacKay‘s Puff Pastry Eggs Benedict
- Chef Paul Lillikas’s Spring Sausage Eggs Benedict
BLT Eggs Benedict
By Chef Craig Flinn
Serves 6
Prep time: 35 mins
Cook time: 25 mins
Combining the elements of a traditional BLT with hollandaise sauce and poached eggs, this recipe is perfect for lovers of both the classic sandwich and Eggs Benedict.
Poached Eggs and Garnish
Ingredients
- 8 eggs
- ¼ cup (60 mL) white vinegar
- 8 strips of thick cut, double smoked bacon
- 1 loaf of pullman-style brioche bread
- ¼ cup (60 mL) softened butter
- A handful of fresh arugula leaves
- 2 tbsp (30 mL) fresh cut chives, finely sliced
Instructions
Step 1
Poach eight eggs. To poach eggs, fill a saucepan with about 3 inches (8 cm) of water and add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
Step 2
Lay the eight strips of bacon on a baking tray lined with non-stick aluminum foil or parchment paper. Roast in the same 425°F (218°C) oven as used for the tomatoes (see below) until golden and crispy about 6-7 minutes.
Step 3
Slice the brioche into 1¼ inch (3 cm) thick pieces. Using a 3½ or 4-inch (10 cm) cookie cutter or ring mold, cut out rounds from the bread. This can also be done by trimming away the side crusts of the bread with a serrated knife.
Step 4
Lightly butter each side of the bread rounds and pan-fry over medium-high heat in a non-stick skillet. When well browned and crispy on both sides, remove and set aside before assembly.
Roasted Tomatoes:
Ingredients
- 8 ripe campari tomatoes (about 1½ inches/4 cm in diameter)
- 1 tsp (5 mL) white sugar
- ½ tsp (2.5 mL) sea salt
- ½ tsp (2.5 mL) black pepper
- ½ tsp (2.5 mL) dried basil
- 1 tbsp (15 mL) red wine vinegar
- Approx. 2 tbsp (30 mL) extra virgin olive oil
- 1 tbsp (15 mL) grated parmesan (optional)
Instructions
Step 1
Preheat oven to 425°F (218°C). Cut the tomatoes in half through the middle and lay the halves in a single layer on a baking tray lined with non-stick aluminum foil. Make sure the cut halves are facing upwards.
Step 2
In a small bowl, mix the sugar, sea salt, black pepper, and dried basil. Sprinkle this dry mixture evenly over the tomato halves. Drizzle the red wine vinegar and olive oil over the tomatoes then add the grated parmesan cheese (optional).
Step 4
Bake in the oven for 12-15 minutes until the tomatoes are slightly collapsed and have a lovely, slightly caramelized appearance. Depending on the actual size and ripeness, you may have to lengthen or shorten the roasting times by a few minutes. If using larger tomatoes, you can roast these for up to 30 minutes.
Chipotle Hollandaise
Ingredients
6 large egg yolks
2 tbsp (30 mL) water
2 tbsp (30 mL) freshly squeezed lemon juice
2 to 2 ½ sticks (1 to 1 ¼ cups) of very soft unsalted butter
Sea salt to taste
2 tbsp (30 mL) canned chipotle pepper and adobo sauce
Instructions
Step 1
Place the egg yolks, water, and lemon juice in a bowl and whisk very well until slightly lightened in colour (about 90 seconds).
Step 2
Place the bowl over a pan of gently simmering water and whisk continuously until the eggs begin to thicken. Watch them closely and remove from the heat if they seem to be cooking too quickly. When the whisk leaves a clean line in the eggs, they are ready.
Step 3
Off the heat, begin whisking in the very soft butter a tablespoon or so at a time. Whisking continuously, add more butter once the butter in the pan has emulsified into the eggs. When half the butter is gone and the sauce is looking smooth, you can increase the amount of butter you add. When the sauce is thick and has the consistency of mayonnaise, it is ready. Season with salt.
Step 4
Remove the chipotle peppers and adobo sauce from the can and purée into a paste using either a handheld stick blender or a food processor. When smooth, add chipotle paste to the base hollandaise sauce. Set the finished hollandaise aside for assembly of the dish.
Assembly:
Warm four plates in the oven and place two rounds of brioche on each plate. Place several leaves of arugula on the bread, followed by a single, long piece of bacon. Place two halves of roasted tomatoes on each piece of bread, cut side up.
Carefully place a poached egg that has been reheated in the fresh water for 90 seconds on each portion, as per directions above. Place a heaping tablespoon of hollandaise sauce over each warm egg and garnish with a sprinkling of freshly cut chives. Serve immediately.
Puff Pastry Eggs Benedict
By Chef Dale MacKay
Serves: 2
Prep time: 20 minutes
Total time: 20 minutes
Spring for a beautiful brunch dish with this puff pastry eggs benedict recipe by Chef Dale MacKay. With puff pastry baskets, spinach grass, and nested poached eggs this recipe is almost too cute to eat.
Puff Pastry Basket
Ingredients
- 2 8 x 10 inch (20 x 25 cm) sheets of puff pastry
- 1 egg
Instructions
Step 1
Lay down fridge-cold puff pastry on a cutting board. Cut the puff pastry into four oval shapes using an oval shaped cutter. Using a knife, cut just the center out of two of the ovals, leaving a ½ inch (1.3 cm) border.
Next, cut two ½ inch (1.3 cm) strips of pastry lengthwise down your sheet. In a bowl, crack the egg and add 1 tbsp of water and mix well.
Step 2
Using a brush, brush egg over full ovals, then lay the cut-out ovals on top making sure the edges line up. Brush the border well with egg wash. Egg wash both sides of your ½ inch (1.3 cm) strips. Carefully twist the strip as you place it onto your border all the way around until it reconnects on the other side. Brush with egg wash one more time.
Step 3
Place the ‘puff pastry baskets’ on a parchment-lined tray. Bake in a preheated convection oven at 375°F (190°C) for 20-22 minutes, until dark golden brown. Allow to cool after cooking.
Hollandaise
Ingredients
- ⅓ cup (75 mL) white wine
- ⅓ cup (75 mL) white wine vinegar
- ¼ cup (60 mL) thinly sliced shallots
- 10 black peppercorns
- 10 coriander seeds
Instructions
Step 1
Place all reduction ingredients into a small pot on medium-high heat and reduce by 80%. Strain and let cool until it’s time to make the sauce.
Hollandaise Sauce
Ingredients
- 2 egg yolks
- 2 tbsp (30 mL) hollandaise reduction
- ¾ cup (175 mL) clarified butter
- A pinch of salt
Instructions
Step 1
Add egg yolks and reduction into a medium size glass or stainless steel bowl over a simmering pot of water that is only half full so that the bowl doesn’t touch the water. Whisk nonstop until mixture is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.
Step 2
Once egg mix is thick, take off the heat and start to whisk slowly in clarified butter so that it does not split. Whisk in all butter and a pinch of salt. If you are not using the sauce right away, cover it and place in a warm area to hold.
Garnish
Ingredients
- ½ cup (125 mL) bacon, cut into ¼ inch (0.6 cm) pieces
- ¼ cup (60 mL) shallots, diced
- 2 cups (500 mL) spinach
- 4 soft poached eggs
¼ cup (60 mL) spinach, cut into matchsticks
Instructions
Step 1
In a large frying pan on medium heat cook bacon. Once the bacon is slightly crispy, add shallots and cook for 1 min.
Step 2
Add spinach and toss until it’s all broken down. Remove from the pan and split it into the bottom of the pastry baskets.
Step 3
To poach eggs, fill a saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
Step 4
Next place two hot, soft poached eggs on top of the spinach mix in each basket, add hollandaise on top of your eggs.
Step 5
Place cut raw spinach around the eggs and in the cracks to make it look like grass. Serve right away. If you have extra hollandaise serve on the side if desired.
Spring Sausage Eggs Benedict
This take on the classic eggs benedict by Chef Paul Lil lakas features waffle iron hash browns, over easy eggs and breakfast sausage smothered in hollandaise sauce. Perfect for a spring brunch.
By Chef Paul Lillakas
Serves: 2
Prep time: 10 minutes
Total time: 30 minutes
Waffled Hash Browns
Ingredients
- 2 cups (250 mL) frozen diced hash browns, thawed
- 1 egg
- 2 green onions, sliced
- ½ cup (125 mL) shredded old cheddar cheese
- ¼ tsp (1.25 mL) salt
Instructions
Step 1
Preheat waffle iron.
Step 2
In a bowl, combine hash browns, egg, green onions, cheddar cheese and salt. Mix thoroughly to
combine.
Step 3
Spoon mixture into greased waffle iron and press until golden brown and crisp, about 10 – 15 minutes. Cut the waffle into four portions.
Hollandaise Sauce
Ingredients
- 2 egg yolks\
- 1 tsp (5 mL) water
- ½ cup (125 mL) unsalted butter
- 1 tsp (5 mL) lemon juice
- Sea salt and black pepper
Instructions
Step 1
Select a cup or glass cylinder that just fits the head of immersion (stick) blender. Combine egg yolks and water.
Step 2
In a small pot, over medium heat, melt butter until simmering and no longer foaming, about 1 -2 minutes.
Step 3
Transfer to measuring glass with pouring spout. Insert immersion blender into bottom cup with egg yolks and start blending. With the blender running, slowly pour hot butter in until completely smooth and creamy.
Step 4
Stir in lemon juice, salt and pepper to taste. Thin with additional water, if needed. Set aside or keep warm in 2 inches (5 cm) of warm tap water. Eggs Benedict
Ingredients
- 4 cooked breakfast sausages
- 4 eggs
- Mixed microgreens
Instructions
Step 1
Slice sausages lengthwise almost all the way through. In a greased non-stick skillet over medium
heat, fry sausages, flipping once, until browned and crisp. Move to a paper towel-lined plate to drain.
Step 2
Wipe pan clean, grease and cook eggs, flipping once until cooked but soft in the middle, about 2-3 minutes.
To serve:
Top each waffle piece with sausage, egg and hollandaise sauce. Garnish with mixed microgreens.
Tucked away on the edge of the Strawberry Hill Shopping Centre is Bandra Cafe, one of the best places for brunch in Surrey. It offers unique menu items that are not only full of flavour but are pretty just to look at. If you’re looking for something different than your basic pancake breakfast, this is the place for you.
Bandra Cafe serves Bombay-style cuisine that is chock full of flavour and spice. On our visit, we ordered the Bandra Benny and it did not disappoint. Just like your standard eggs Benedict it came with poached eggs, bacon, and hollandaise sauce, but was served on top of chili-cheese toast. It gave it the perfect kick that you wouldn’t normally find in an eggs Benedict, setting Bandra Cafe apart from all the other brunch spots in the city. On the side, there were crispy potato wedges and some sliced avocado.
Bandra Benny (Marco Ovies / Surrey604)
We also ordered their dalgona coffee, which we had never tried before. It came with whipped coffee on top of steamed milk. Our waiter politely helped us out and instructed us that we needed to stir the drink (we had just gone right in for the sip and it left us with a coffee mustache that wasn’t noticeable until we got home). The drink both looked impressive and tasted great.
Dalgona coffee (Marco Ovies / Surrey604)
But Bandra Cafe doesn’t just do eggs Benedict. They also serve kanda poha (a popular Bombay breakfast with flattened rice, onions, peanuts, herbs, and spices, topped with coconut and sev), Kheema Par Eedu Skillet (kheema, potato salli, fried eggs, and pav bread, described on the menu as the “Bombay breakfast of champions”), and even a vegan platter (avocado, grilled tofu, vegetables, and salad with tahini almond dressing). You can also order small bites and drinks to share if you’re coming to visit later in the evening with friends.
The cafe itself is very modern looking with a plant wall at the entrance with a neon sign that reads “Good Brews, Good Bites.” The service was excellent and we’re excited to go back again to try the rest of their menu.
Bandra Cafe is open Monday to Thursday from 11am to 10pm, and Friday to Sunday from 11am to 11pm.
Bandra Cafe
Address: 7310 #110 120th St.
There are so many different sushi spots in Surrey that sometimes it can be hard to choose. That’s why we’ve created a list of the best sushi restaurants in Surrey to satisfy your next sushi craving.
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MaguroGuy has an excellent assortment of sushi and delicious Japanese dishes. We’d recommend visiting for their lunch special Udon Set which comes with a dynamite roll, tuna, salmon, and ebi nigiri, tempura, Seafood udon (small), and a green salad.
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What makes Sushi Mori so special? Well for starters there is a tree in the middle of the restaurant. They also make some great sushi and have plenty of specialty rolls to try like their Spicy Sunflower Roll which has crab meat, cucumber, avocado, and prawn tempura covered with spicy salmon and topped with tempura flakes, shredded red beet, spicy mayo, and aioli sauce.
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Kami Sushi is the best place to grab a filling and affordable lunch. The best thing to order is one of their lunch combinations that are available from 11:30 to 3:30 pm. We love their combo B which comes with four pieces of sushi, three pieces of their Reno roll, four pieces of the spicy love roll, and tempura udon for $19.95. You get a great assortment of food for a great price.
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Sushi California has a great assortment of different rolls, potentially the largest selection in all of Surrey. They have over 67 different rolls you can choose from, and that’s not even including nigiri or any of the other things on their menu. The only other sushi spot that could compete is the next one on our list.
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Psi Sushi & Roll is another Surrey favourite that has plenty on their menu. They also have some very unique rolls like their Flying Unicorn Roll which has crabmeat and cream cheese and is deep fried with melted mozzarella cheese.
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If you’re searching for your next picnic meal look no further than Sushi Street. They offer these sushi boxes that can feed one to four people that are perfect to take with you. We’d recommend trying Street Box #2 which can feed up to four people and has a Crazy Roll, Dragon roll, Dynamite roll, Philadelphia roll, Chicken wings, Edamame, vegetable sticks, and five kinds of special sauce.
If you’re looking for the next great sushi spot, look no further than Sushi Street. Located close to the King George Skytrain Station, this place should be your go-to for sushi takeout.
Sushi Street specializes in only takeout and offers quick and delicious Japanese cuisine. They specialize in bento boxes, sushi combos, and ready-to-eat foods that you can just grab and go. But probably the coolest thing they offer is their sushi boxes.
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You heard right, sushi in a box. They offer two different boxes that can feed anywhere from 1 to 4 people. Their Street Box 1 which can feed one to two people has a crazy roll, Philadelphia roll, dynamite roll, chicken wings, edamame, vegetable sticks, and four kinds of special sauce.
If you’re looking for more food you can get the Street Box 2 which feeds three to four people and has a crazy roll, dragon roll, dynamite roll, Philadelphia roll, chicken wings, edamame, vegetable sticks, and five kinds of special sauce. This is the perfect meal to grab on your way to a picnic over at Holland Park across the street.
But don’t worry, you can also order individual rolls if you’re just eating for one. They also serve inari which is sushi rice packed into a tofu pouch topped with all sorts of sushi ingredients. We’d recommend ordering the Inari Unagi or the Inari Spicy Salmon.
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While Sushi Street does specialize in takeout, they do have some seats inside to sit down and enjoy your food. But regardless of whetheryou eat in or take out, we promise you’ll love the food. Be sure to visit this new Surrey hidden gem soon!
Located in the heart of Newton is Fab Burgers Inc., the home of Surrey’s “monster burgers.” What is a monster burger you may ask? Well, it’s about as intimidating as it sounds.
Fab Burger Inc. has six monster burgers on their menu, and one of their most famous ones is the Fab Meaty Muncher which comes with breaded crispy chicken, a beef patty, chicken bacon, cheddar cheese, purple slaw, pickles, tomatoes, an onion ring, and their signature FAB sauce. It’s piled high and requires some maneuvering to be able to take a bite.
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If that’s still a little too small for you, you can order their Sweet Temptation Burger which comes with three patties of your choice of chicken or beef (yes you heard right, three patties), topped with lettuce, sauteed onions, tomatoes, mozzarella cheese, and finished with barbeque sauce. It’s the biggest burger on their menu and definitely deserves the name “monster burger.”
But don’t worry, they also serve regular-sized burgers for those who don’t have a monster appetite. The Flamin’ Nacho Burger is a fan favourite and has a beef patty topped with fresh salsa, onions, jalapenos, sour cream, guacamole, nacho chips, and topped with cheddar cheese.
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If burgers aren’t your thing, Fab Burger Inc. also sells other foods like Chicken and Waffles and BBQ Lamb Chops which are marinated with their in-house blend of seasonings and sauces and served with fries, coleslaw, and a drink.
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So whether you’re craving a monster burger, or just want something on the smaller side to eat, Fab Burger Inc. has it all. Be sure to visit the next time you’re craving a good burger.
Fab Burger Inc.
Address: 7320 King George Blvd #108
You can only drink so much Starbucks before you get sick of it. That’s why we’ve made this list of the best coffee shops in Surrey so you can switch it up. Whether it’s because of the great atmosphere or unique drinks, these are the best places to get coffee in Surrey.
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If you’re a student in Surrey then you need to visit Coffee Monster. It is the best place to get some late-night studying done. Every table has access to an outlet and it’s open until 10 pm. Plus, they have some delicious drinks like their Spanish Latte which you can order hot or iced.
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Bandra Cafe is one of the first Indian-style cafes in the Greater Vancouver area and has some exceptional drinks and eats to show for it. Bandra Cafe tries to copy the vibe of the area in Bombay with the same name by creating a similar atmosphere by having “dark wooden chairs and white table tops” and also by selling “dishes like salli chicken, kheema pan and mawa cake.” This is definitely a very unique cafe that you need to visit.
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If you’re looking for one of the trendiest cafes in Surrey, then West Village Cafe is the spot for you. With a very clean and minimalistic interior and some fancy food to eat, this might be the fanciest café in Surrey. Not only does West Village Cafe serve your coffee shop classics like lattes and pastries, but they also serve alcoholic drinks and food like tacos, a chimichurri salmon and vegetable bowl, local craft beer on tap, and more! If you’re feeling extra fancy you should head in for one of their Bailey’s coffees.
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Espresso Cafe is located in the heart of Newton and has a very homely atmosphere to it. From the fireplace to the home-style baked goods, there is so much to love about Espresso Cafe. We’d recommend ordering one of their filo spinach feta pastries which are delicious. They have an always expanding menu and plenty of specialty drinks on rotation so be sure to visit Espresso Cafe.
The GrassRoots Cafe is a student-owned and operated café located on the Kwantlen Polytechnic University (KPU) Surrey campus. They serve “alcoholic beverages and KPU brewed beer on tap, delicious food, snacks, coffee drinks and healthy alternative options such as vegan and gluten-free meals.” They also host a bunch of different activities like slam poetry, movie marathons, and more! Plus, if you’re a KPU student you can get a 5% discount.
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When a café has been around since 1949, then you know it has to be good. Prairie Cafe offers some classic vintage breakfast and coffee. They do classic American breakfast as well as Asian dishes like chicken Teriyaki, wonton soup, and chicken pan-fried noodles. If you’re looking for a blast from the past then you need to visit Prairie Cafe.
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