Bitter greens, warm bacon, and a soft egg—simple bistro comfort that suits a cold Canadian evening. The maple-kissed vinaigrette pulls it all together, turning pantry staples into something you want to linger over.

A true weeknight classic—leftover rice from yesterday, a handful of frozen peas, and a bit of Sunday ham become a hot, savoury bowl in minutes. It’s the kind of skillet supper that fits Canadian kitchens: practical, fast, and perfect after hockey practice or a cold walk home.

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.

Deviled eggs are one of those nostalgic starters that always bring people together. In Canada, they’ve graced potluck tables, holiday buffets, and backyard barbecues for generations. Simple, creamy, and endlessly adaptable, they reflect the thrift and comfort at the heart of Canadian cooking. Whether dusted with paprika or given a playful twist, they remain the appetizer everyone reaches for first.

These simple plates remind me of my Aunt Carmel, who always believed the best dishes came from what was fresh and seasonal. Inspired by Italian flavours but adapted for Canadian kitchens, they celebrate the way we eat here: greenhouse tomatoes in spring, melons in summer, or figs in early fall. Fresh mozzarella, basil, and olive oil tie them all together — timeless, elegant, and always seasonal.

This dish speaks to both resilience and flavour — a humble, hearty meal with roots in Spanish cooking that feels right at home in Canadian kitchens. Immigrant traditions brought smoky chorizo to Canada, where it mingled with Prairie potatoes and backyard greens. Crowned with a fried or poached egg, it’s the kind of dish that proves simple ingredients can still feel rich, comforting, and complete.

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.