Chefs Tips: Breakout Breakfasts
- Keane Straub
- May 7
- 4 min read
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!
When Chef Tony Tipping needs a little inspiration, he takes his cues from his environment. “I either go for a walk through my garden or in the forest, roam the farmer’s market, or pull out a cookbook from my collection of over 150 books.”
The Chef and co-owner of WildRoots Bistro in St. Albert, his favourite menu item is the Pizzwich, a cross between a pizza and sandwich. “We have a developed a really great dough, and we can change the fillings based on what is in season or what I’m in the mood for.”
Keeping up with the ‘two-for-one’ trend, here he shares a recipe for Tiramisu Pancakes. “My wife and son love both, so I needed to find a way to combine them into one dish. 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!”
For Chef Jenny Chan of Calgary’s Queens Breakfast Cocktails, inspiration goes hand-in-hand with adventure. “I love exploring Europe to uncover the origins of dishes and ingredients and bringing those discoveries back to my kitchen to craft them afresh with my own imagination.”
This much is evident with dishes like Cr’q Nduja, an Italian spin on the Croque Madame, or the Montreal Smoked Brisket Benedict – served on croissant, of course. “Our Omelette al Tartufo is my favourite,” she says. “I love truffles and all kinds of mushrooms.”
Then there is the Queens Bolognese Poutine: fries, provolone, eggs, hollandaise, and of course, Bolognese. “I love a good ragu. Several years ago, I specifically went to Bologna to learn how the traditional Bolognese is made.”
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,” she adds. “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 delightful discoveries!”
Chef Ethan Campbell’s cooking style encompasses both nostalgia and curiosity. “I’m inspired by the connection between memory and flavour,” he explains. “I also draw a lot of inspiration from travel and the people I cook with.”
The Culinary Director of Calgary’s Our Daily Brett, Chef Ethan’s menus reflect tradition and seasonality with approachable, global appeal. The Classic Breakfast is just that – eggs, toast, hashbrowns – but alongside it are things like Shakshuka, The Nordic Breakfast, and Sicilian Pandoro.
It’s no surprise, then, that his top tip for making breakfast is, “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 well as a comforting dinner,” he adds.
Take your time building the sauce, use good quality eggs, and don’t overbake them, says Chef Ethan. “And always toast the bread – it’s your spoon!”
At Edmonton’s Golden Sparrow you’ll find Chef Mizra Taimoor, whose culinary journey started when he moved from Oman to Canada – PEI to be exact – in 2017. “What began as a line cook job quickly turned into a passion, pushing to hone my craft and rise through the ranks to become sous chef.”
He draws inspiration from around the world, balancing technique, imagination, elegance, and playfulness. His favourite dishes to create are desserts, and on Golden Sparrow’s menu, it’s the Tallest Chocolate Cake that, well, takes the cake. “It’s not just an afterthought,” he says. “It’s an event.”
Raspberry and Mascarpone Cheese Stuffed French Toast is a showstopper itself, with creamy mascarpone, tart raspberries, and brioche bread. “This is one of my go-to dishes that brings joy to the entire family. 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.”
Comments