The origin of the word ‘breakfast’ is in the word itself: to break one’s fast which occurs while sleeping. Of course, with dishes like the ones here, breakfast for dinner (or any other meal for that matter) could quickly become a trend in your household. Four Alberta chefs bring the sweet and the savoury to the breakfast plate this month, showing us what lies beyond toast and coffee. Rise and shine, folks: the early bird gets fed very, very well! Chef Tony Tipping / Wild

Raspberry and Mascarpone Stuffed French Toast “This is one of my go-to dishes that brings joy to the entire family," says Chef Mizra Taimoor of Edmonton's Golden Sparrow. "It’s a perfect brunch treat for Mother’s Day, as well!” Keep things simple and use quality local ingredients where you can. “Try using different types of bread or substituting raspberries for any other berries for a unique twist.”

Spanish Baked Eggs with Saffron Yogurt Chef Ethan Campbell, of Calgary's Our Daily Brett, shares his top tip for making breakfast: “Make it bold, but keep it simple. Let one thing shine and support it with a few flavourful extras.” Spanish Baked Eggs with Saffron Yogurt is a hearty dish with smoky-sweet flavour that can be served right out of the pan. He says that it started off as a staff meal that quickly became a go-to for family-style brunches. “But it works just as we

Tiramisu Pancakes “My wife and son love both pancakes and tiramisu, so I needed to find a way to combine them into one dish," explains Chef Tony Tipping from St. Albert's WildRoots Bistro. "I also took it as a personal challenge to make the thickest pancakes possible.” His trick? Stainless steel All-Clad gratin dishes. Keeping things clean and organized is key in his kitchen. “Measure everything out before you start cooking, and clean as you go. Have fun, and don’t rush it

Carrot 'Cake' French Toast Deep down, Chef Scott Redekopp of Calgary's Hotel Arts Group says he’s a sucker for cream cheese icing, which served as part of the inspiration for Carrot ‘Cake’ French Toast. “At Hotel Arts we make our own carrot cake brioche but at home I simply use thick cut white bread or brioche, or leftover baguette – use whatever you want.”

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This recipe first appeared in our Off the Menu from our January / February 2020 issue, courtesy of Sidewalk Citizen Bakery in Kensington.

This recipe first appeared in the May 2019 issue of Culinaire courtesy Renée Kohlman. Breakfast, served in bed, is an unforgettable,...

This recipe first appeared in Chef's Tips in the May 2019 issue of Culinaire courtesy Chef Brad Tebble. Brad Tebble, head chef at PIP in Edmonton, is all about comfort food – the heart of every good brunch menu. Other than the mothers in our lives, of course, what’s more comforting than slugging down prosecco and gorging yourself on a decadent platter of French toast? Tebble’s best advice for making the perfect Mother’s Day meal is sticking to simple, but high-quality ingre

This recipe first appeared in the April 2018 issue of Culinaire Magazine, courtesy Renée Kohlman. A soufflé is like magic. Eggs and a few...

This recipe first appeared in the December 2016 issue of Culinaire Magazine, courtesy Natalie Findlay.

This recipe first appeared in Chef's Tips in the May 2016 issue of Culinaire Magazine courtesy Chef Alexei Boldireff.

This recipe first appeared in the Chef's Tips department of our April 2013 issue, courtesy Chef Jarod Traxel.