Spend the night with a chef and here’s what could end up on your plate the morning after.
“You want romantic comfort food: really good coffee, French toast with local maple syrup, thick-cut bacon, blueberries, and Balkan yogurt.”—Alyssa Becker, John & Sons Oyster House Uptown
“Spanish tortilla, vinho-verde mimosa, espresso. Light, easy, and sexy.”—Stephen Pynn, Bannock
“Only coffee. There’s no lingering the morning after.”—Basilio Pesce, Porzia
“Eggs baked in tomato sauce, finished with a little Padano cheese and olive oil. It takes no time at all.”—Rob Rossi, Bestellen
“French toast. Women love French toast.”—Symon Abad, Vita Sociale
“If I’m looking to keep them around, eggs benny: It looks cool and is always a crowd pleaser. If not, a lot of noise and some burnt toast.”—Eric Wood, The Beverley Hotel
“Cinnamon Toast Crunch and ice cream. It’s a balanced breakfast: milk and grains. Maybe I would add some blueberries.”—Leemo Han, Swish by Han and Oddseoul
“A good English brekkie. You can always win a man’s heart through sausages.”—Ashley Jacot De Boinod, Glory Hole Doughnuts
10 THINGS THAT ARE BETTER STORE-BOUGHT
Peanut butter—Anthony Davis, Woods Restaurant
Bread—Janet Zuccarini,Gusto 101, Trattoria Nervosa
Mustard: “Kozlik’s has that licked.”—John Horne, Canoe
Puff pastry: “I have better ways of spending two days.”—David Friedman, Red Fish
Vanilla extract—Sarah Bell, Bobbette & Belle
President’s Choice salted toffee cheesecake pops—Robert Bartley, MLSE
Amaretti cookies—Victor Barry, Splendido
Clamato juice—Patrick McMurray, Starfish and The CéilÍ Cottage
Sriracha—Rocco Agostino, Pizzeria Libretto
Ketchup: “House-made is overrated. That shit ain’t broken.”—Steve Gonzalez, Valdez, along with 16 other chefs
A CHEF’S CHEAT SHEET FOR SCRAMBLED EGGS
“You must use a whisk and a non-stick pan. Whisk slowly the whole time—the idea is to have the scrambles be a uniform size—until the egg starts to tighten but is still a little raw. Take off the stove (a minute or two before the egg sets) and let the residual heat do the rest. Herbs and cheese are nice, added close to the end of the cooking, but seasoning and mix are up to you; I might use a touch of water and salt. For ultimate results: duck eggs.”—Geoff Hopgood, Hopgood’s Foodliner
We asked Alida Solomon, chef/owner at Tutti Matti and self-described “worst breakfast cook” (she has an excuse: she’s allergic to eggs), to try it out for her staff: “This was awesome. Very easy. I don’t know if the water is necessary—it made it creamy, but the scrambles become like little peas. I did it again without the water and it was just fine. And duck eggs are definitely best—they’re like a giant natural custard, just so creamy and sweet. Most people over-scramble their eggs, so they end up being dry, and that’s why people put ketchup on them. These eggs weren’t dry at all.”
Hopgood gets his duck eggs from Côte de Boeuf at 130 Ossington Ave.
IF YOU CAN’T STAND THE HEAT…
Even top chefs have professional fall-back plans.
10 THINGS CHEFS REFUSE TO CARRY
Mint jelly: “It’s time to move on.”—Tyler Cunningham, The Whippoorwill
Chicken—Fabio Bondi, Local Kitchen & Wine Bar
Ketchup: “I want to barf at the thought of people putting ketchup on porchetta.”—Nick auf der Mauer, Porchetta & Co.
Baked beans—David Neinstein, Barque
Pepper shakers—Ted Corrado, The Drake Hotel
Yellow tail Shiraz—Carl Heinrich, Richmond Station
Truffle oil: “Some things weren’t meant to be infused in oil.”—Donna Dooher, Mildred’s Temple Kitchen
The B-52’s song “Rock Lobster”—Matt Dean Pettit, Rock Lobster Food Co.
Relish: “I hate it with the white-hot intensity of a thousand suns.”—Shant Mardirosian, The Burger’s Priest
Green peppers—Chris Brown, The Stop Community Food Centre (along with three other chefs. Consensus: “Gross.”)
WHAT’S YOUR FAVOURITE JUNKY CEREAL?
In praise of Corn Flakes drenched in chocolate milk
“It’s breakfast and dessert at the same time. You’re getting up in the morning and you need a treat—hey, it’s right there. You get the sugar kick, but you can trick yourself into thinking it’s healthy, because it’s Corn Flakes. Premium chocolate milk isn’t necessary, but if you can get a hold of luxury, you might as well use it. You’re almost obligated to use it. So Sealtest chocolate milk will do, but Hewitt’s or Harmony definitely take it one step beyond. You have to eat the cereal quick, though: There’s so much sugar in it that you need the crunch to offset the richness, because once it gets soggy, it’s no longer palatable. But then you can drink the leftover chocolate milk—after getting out the floaties.”—Darren Glew, The Drake Hotel