Eggs Benedict

Blessed Benedict in all its glory.

There is no reason to make Eggs Benedict a “sometimes food.” None. And I’ll tell you why: it’s dead simple to make, and if you know where to penny-pinch, Eggs Benedict can be dirt cheap. This is easily my number one quick fix when I’m having a whimsical weekend morning and feel like treating myself for breakfast or brunch.

I decided to make this particular version with sautéed mushrooms, which I find pairs nicely with the sharp, nutty cheese. In the past I have also added smoked salmon to this version topped with a sprinkle of chopped fresh dill or parsley. If this is too adventurous for you, a nice twist on the classic Benny is Applewood smoked cheddar, regular bacon, topped with finely chopped chives. Each layer is richer than the last, and that’s how a good Benny should be. Sound amazing? It is.

Long Weekend Brunch

Smooth, fresh & packed with flavour.

Warm, cheesy & comforting.

For those of you living in Canada, this post might seem a little late; for those of you living in the U.S., this post is right on time. Whether the long weekend has just passed or is quickly approaching, there is no question food is going to be on the brain.

Hopefully during your long weekend the weather was or will be beautiful, as it was here in Vancouver. I find nothing more than some sunshine beaming into my kitchen will put me in the mood to whip up something new and special. Sounds like a cliché from some 1950s happy homemaker advertorial, doesn’t it?