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

Queen's Bolognese Poutine The key to this one is obviously the sauce. Gather and prep your ingredients, follow instructions precisely – including times and temperatures, and as always, use fresh, quality ingredients. “Learn from your mistakes,” says Chef Jenny Chan of Calgary's Queens Breakfast Cocktails. “If a recipe doesn’t turn out as expected, make adjustments next time, and keep notes. Have fun, and don’t stress over perfection. Experimenting in the kitchen can lead to d