A North American brunch staple, eggs Benedict, or “bennies,” can be found in almost all breakfast spots from diners and dives to five-star restaurants. But, with the wave of fusion cooking taking over, you’ll be sure to find a slew of varieties as far as the eye can see. And, it’s quite fun to try them all.
This little gem has been making waves with their food ever since they opened in late 2014. Their brunch bennies are no exception. For something different (true to &27’s form), try the south of the border bennies with mesquite corn and smoked chicken.
Winner of several awards and accolades, Wildflower is a lovely restaurant featuring contemporary Canadian cuisine. Their eggs Benedict two ways dish is served with a red wine poached egg (which is as delicious as it sounds), maple glazed back bacon and béarnaise sauce, while the second way is a saffron-poached egg, with hickory pear glazed chicken and choron sauce (a variation of classic béarnaise). Having the two varieties of bennies on one plate is really a treat you’ll enjoy.
Beautifully situated in Old Strathcona, Culina Millcreek is Culina’s flagship bistro. This quaint restaurant serves up weekend brunch with smoked bacon or maple sage sausage eggs Benedict. And, to shake things up, instead of English muffins, they prepare it on potato sourdough toast. Divine.
This inn-style diner offers up a whole page of eggs Benedict varieties. Aside from the traditional variety, on the meat menu is combo meat, bratwurst, 6 oz NY steak and schnitzel, while the seafood menu offers crab meat, baby shrimp or combo seafood variations. Of course, there’s a vegetarian option for those who prefer it.
There are a half-dozen choices, all using local farm-fresh eggs. These bennies are tops, in our book. The Reubenesque consists of Montreal smoked beef, Dijon and Swiss cheese, while the Breton has mushrooms and melted Brie cheese. You can’t go wrong with either.
This cute spot starts you off with complimentary fresh fruit. And, the choice of eggs benny are pretty awesome - salmon, braised beef short ribs or traditional. The salmon version offers an artichoke and spinach spread, while the short ribs version has sauerkraut and cheddar mornay sauce in lieu of the traditional hollandaise.
Though they serve up a traditional benny, it’s top notch because of the white wine hollandaise, and the view. The restaurant is beautifully situated at the Muttart Conservatory. And, the restaurant uses fresh greens and herbs grown right inside the greenhouse.