Mushroom Toast with Poached Eggs

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 ingredients.

Another “trick” he shares is loading up on ingredients most humans (well, not any of us at Culinaire) try to cut back on. Yes, today is the day you can have as much salt and butter as you want!

“Salt, pepper, and butter are the best things to happen to food in my opinion,” he says. “I think a big thing people miss is just the amount of seasoning you need to use – that’s why restaurants taste so much better than home cooking!”