Golden, crisp, and hearty, Scotch eggs are a true British pub classic — a soft or hard-boiled egg wrapped in seasoned sausage, coated in crumbs, and fried until crunchy. While rooted in England, they’ve found their way onto Canadian breakfast and brunch tables, often at farmers’ markets and gastropubs. Hearty enough for a meal yet portable like a snack, they fit beautifully into Canada’s love of breakfast-on-the-go, especially when paired with local sausage and farm-fresh eggs.

This fiery, golden brew is my go-to for energy, digestion, and calming inflammation. Simple roots, warm spice, and a touch of heat come together in a bold tonic that feels like a reset. Brew it strong, store in the fridge, and finish with fresh lemon juice just before serving. Sip it as a shot, mix into kombucha, or top with soda water to soften the fire — it’s invigorating and grounding all at once.

Inspired by Spain’s tortilla de patatas, the frittata has found a home in Canadian kitchens as a quick, healthy, and adaptable dish. It’s my go-to for using up vegetables, and with a little cheese baked on top, it turns golden, hearty, and comforting. Perfect for breakfast, brunch, or a simple lunch — and it keeps well in the fridge for busy mornings.

Classic French in origin, Quiche Lorraine has been warmly embraced in Canada. With crisp pastry, smoky bacon, and creamy egg filling, it’s become a favourite for brunches, family gatherings, and even school lunches packed the next day. Comforting yet elegant, it’s a dish that always feels at home on the Canadian table.

Avocado toast may have California roots, but it has found a natural home in Canada. Topped with West Coast smoked salmon, a prairie egg, or even a drizzle of maple syrup, it reflects our blend of global inspiration and local flavour — simple, nourishing, and perfectly Canadian.

This dish takes the humble scrambled egg and gives it a Mediterranean twist — soft, creamy eggs enriched with Parmesan and scented with oregano, served with toasted sourdough, crushed tomato, and a drizzle of olive oil. In Canada, over 1,200 family-run egg farms supply fresh, local eggs to every province, proving how a simple ingredient can connect communities coast to coast — a comforting breakfast with a sun-drenched flair.

First served in New York in the late 1800s, Eggs Benedict quickly found a second life in Canada. By the mid-20th century, it had become a brunch favourite in Montreal, Vancouver, and beyond — with local touches like West Coast smoked salmon, East Coast ham, or even lobster giving the dish its distinctly Canadian identity.

This dish takes me back to Toronto, where I first tried it at Mövenpick — a simple plate that felt both elegant and comforting. Crisp golden rösti topped with silky smoked salmon, a spoonful of cream cheese, and a perfectly poached egg turns humble ingredients into something restaurant-worthy. It’s the kind of dish that works at brunch, a holiday breakfast, or even as a light supper.

This isn’t just any BLT — it’s Canadian through and through. Peameal bacon, often called “Toronto’s signature dish,” is lean pork loin rolled in cornmeal and fried until golden. A legend at St. Lawrence Market since the late 1800s, it remains a proud local favourite. Layered with lettuce and ripe tomatoes, this BLT takes a familiar classic and gives it a distinctly Canadian identity.

These pancakes have become a true kid sleepover favourite — easy to whip up in the morning, fun to stack high, and always greeted with smiles. Golden on the outside, soft and fluffy inside, they’re perfect with fresh fruit, a pat of butter, and of course a generous pour of Canadian maple syrup. The best part? They keep beautifully — any extras can be popped into the toaster the next day for a quick, warm treat.

Few things are as inviting as the smell of cinnamon buns baking — sweet spice filling the house, pillowy dough waiting to be pulled apart. For me, they carry nostalgia from Sweden and Denmark, where kanelbullar are part of every coffee break. And in Canada, that tradition found new life — from prairie kitchens to the smell of Cinnabon in the malls of the ’80s and ’90s, and of course the IKEA food court, where many of us first tasted Swedish-style buns after wandering the aisles of flat-pack furniture.

In Canada, berries are part of summer memories — picking wild blueberries in the east or finding blackberries ripening along hedgerows on the West Coast. Folded into a tender muffin, they bring that burst of sweet-tart flavour into everyday life. Paired with a coffee, they’re the perfect Canadian grab-and-go breakfast.

Banana bread is comfort in a loaf — golden on the outside, tender inside, and full of sweet banana flavour. In Canada, it’s become a staple for using up overripe fruit, baked on Sunday afternoons to be sliced through the week. Sometimes I stir in chocolate chips or nuts, but even plain, it carries the warmth of homemade baking — simple, nostalgic, and always welcome.

Nothing beats a homemade bagel in the morning — warm, chewy, and spread with cream cheese. Brought to Montreal by Jewish immigrants in the early 1900s, these bagels are smaller, denser, and sweeter than their New York cousins. Dipped in honey water and traditionally baked in wood-fired ovens, they carry a flavour that is both comforting and distinct. Fun to make at home, they freeze beautifully, and always feel like a treat — especially with smoked salmon, lemon, and capers.