Where to Find Toronto's Best Breakfast

So many breakfast spots, so few Sundays. Which is why bunch/breakfast has stretched right through the week in many Toronto restaurants. Breakfast can be a massive buffet affair in a ritzy hotel or a bacon-and-egg special at a local neighborhood diner. The following 10 are just a sampling (alphabetical) of some of the city’s various spots for breakfast; large and small, break-the-bank or budget fare.

1. Bonjour Brioche

There is always a daily take-out lineup for flaky, flavorful croissants hot from the oven at Bonjour, and for good reason. The 12 tables in this tiny spot are filled with breakfast folk ordering creative dishes such as perfectly-poached eggs softly positioned on fresh smoked salmon. This Riverdale location is too small to take reservations but is well worth the wait.

2. Brussels Bistro

Chef Rogers Wils recently moved his Danforth restaurant (Café Brussel) southwards to a beautiful Victorian mansion in The Beach. He also transported his delicate French fare – try the braised lamb shanks or mussels in wine – highlighted by his special succulent broths. Save room for the brunch Belgian waffles covered with strawberries, cream and chocolate.

3. Café Boulud (Four Seasons Hotel)

NYC Celebrity Chef Daniel Boulud recently opened this fine-dining, 150-seat restaurant in the new Four Seasons Hotel. There may be debate about the “pop art” decorating the walls but no one questions the daily French/Continental cuisine and the excellent Sunday buffet brunch. This is a place to use the company credit card.

4. Easy

It is immediately obvious upon entering that – yes – this is based on the film “Easy Rider”; cool and casual Americana decour is sprinkled liberally around the walls. No pretentions here, just piles of bacon and fried eggs – with salsa, beans and guacamole. The cool Queen Street West crowd fill the Easy every weekend; some starting their day, others ending their night.

5. George Street Diner

This renovated diner, with a bright red exterior (seriously, you cannot miss it!), perfectly captures the feel of a 1950’s New York diner. The portions, from salads to burgers to eggs benny, are huge and delicious. Patrons range from engineers in the surrounding film sound studios to George Brown College students on a thin budget.

6. La Cubana

La Cubana offers something a little different on the brunch scene that captures ethnic Toronto; sitting in this little spot is like capturing a bit of the Caribbean. The steak-and-eggs are heavily sprinkled with island spices and the piping hot conch fritters are surrounded by plantain, rice, and beans. However plan on trying the medianoche, the special Cuban pork sandwiches piled with cheese and pickles.

7. Lady Marmalade

Lady Marmalade is known far and wide (at least in the East End of the city) for its Huevos migas: a delightful mashup of scrambled eggs, beans, rice, salsa, cheese all shoveled in with tortilla chips. There is often a weekend lineup but this crowd never seems to mind – many are spending the day browsing in the old furniture and antique shops along Queen Street East.

8. Mildred's Temple Kitchen

This trendy Liberty Village resto, known for its burgers and choice meat dishes, recently added a 40-seat patio which summer-starved Torontonians will be flocking to in hungry droves. This means getting there early for a sunny weekend brunch. Check out their Eggs Benedict and weekend menu breakfast specials.

9. Motorama

Motorama is a tradition along the Greek stretch of The Danforth. This little diner is the “go to” place for breakfast seven days a week but always packed on the weekend. Maria and her granddaughter Nikki never stop serving the house special; huge platters of eggs and your choice of bacon/sausage/ham, home fries, toast and pots of coffee for $5.95. This is a neighborhood where everyone knows your name. Make sure you get those eggs with thick Peameal (Canadian) bacon.

10. The Drake Café

The very hip Drake Hotel boasts a surprisingly inexpensive yet excellent café; many of the nearby business crowd just grab the spicy curry burrito for a quick lunch. Weekends however are a more relaxed affair with plates of eggs, bacon and potatoes surrounded by the chef’s fresh homemade breads.

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Best Mother’s Day breakfast recipes

Show your mum how much you love her by treating her to breakfast in bed or a special brunch. We have plenty of ideas including posh smoked salmon muffins, indulgent salted caramel pancakes and pretty breakfast bowls (plus bloody mary tips and sparkling wine suggestions for a boozy brunch!)

Published: March 15, 2019 at 11:28 am

Looking for Mother’s Day brunch ideas? We can’t think of anyone more worthy of a slap-up breakfast in bed than mum. Make our Mother’s Day brunch recipes to celebrate, from sweet brunch recipes (fluffy pancakes, brioche French toast) to hearty, savoury ideas like our super cute eggs and ham baked in croissant cups, or epic breakfast burritos.

Serve one of our Mother’s Day breakfast recipes on a tray with a pot of your mum’s favourite tea or coffee and a vase of flowers for a really thoughtful breakfast in bed.


Thai French Toast

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A great way to go green, naturally sweetened with dates and bananas.

Of all of the breakfast recipes in the world, the frittata is possibly our favorite. It's unfussy, flavorful, and even works at room temperature if you want to make it ahead.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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If you&rsquore one of those people who find sandwiches incredibly dull and boring, think again! This incredible Tofu Banh Mi sandwich is just amazing and I enjoy it because it&rsquos so easy to make and nutritious. The soft, smoky tofu, crunchy veggies, and fragrant cilantro are loaded into a fresh baguette, making a perfect combination!

15 Best Quick and Easy Breakfast Recipes

Breakfast is the most important meal of the day so why skip it? With the help of these super-easy no-fuss recipes, you’ll have freezer-friendly recipes on stand-by for you in those busy mornings. Plus, there’s a few healthy smoothies here that you can literally whip up in just 5 minutes!

1. Freezer Breakfast Sandwiches – Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go. Ready in just 2 minutes. [GET THE RECIPE.]

2. Baked Blueberry Lemon French Toast – Amazingly sweet and scrumptious make-ahead french toast using a secret ingredient – sweet and fluffy Hawaiian bread. [GET THE RECIPE.]

3. Berry Green Smoothie – Make-ahead freezer friendly smoothies that are healthy, nutritious and so refreshing for your mornings. [GET THE RECIPE.]

4. Coffee Cake Muffins – The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping. [GET THE RECIPE.]

5. Brie and Blueberry Waffle Grilled Cheese – Two crisp buttermilk waffles sandwiching a blueberry compote with melted brie – the perfect grilled cheese for breakfast. [GET THE RECIPE.]

6. Corn Flakes French Toast Sticks – These make for the perfect, quick and easy breakfast for everyone in the family. [GET THE RECIPE.]

7. Raspberry Sunrise Smoothie – 4-ingredient raspberry mango smoothie. So easy and amazingly refreshing. [GET THE RECIPE.]

8. Baked Pumpkin Cream Cheese French Toast – Easy peasy with the most amazing cream cheese filling. Prep the night before and bake right before serving. [GET THE RECIPE.]

9. Blueberry Vanilla Muffins – These light and airy muffins are loaded with juicy blueberries and extra vanilla goodness. [GET THE RECIPE.]

10. Breakfast Taquitos – You’ll have these freezer-friendly breakfast taquitos ready in just 2 minutes. Done and done. [GET THE RECIPE.]

11. Blueberry French Toast Roll Ups – A fun twist on French toast stuffed with cream cheese and blueberries, tossed in cinnamon sugar. [GET THE RECIPE.]

12. Coffee Cake with Crumble Topping and Brown Sugar Glaze – A coffee cake with a mile-high crumb topping that everyone will love. [GET THE RECIPE.]

13. Blueberry Breakfast Quinoa – Start your day off right with this protein-packed breakfast bowl. [GET THE RECIPE.]

14. Easiest Overnight French Toast Bake – You can easily prep this the night before in only 10 min. Then just pop it in the oven right before serving. So easy. [GET THE RECIPE.]

15. Cheesy Breakfast Casserole – The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness. [GET THE RECIPE.]


Surprisingly, Ayurveda says that the first meal of the day should not be the biggest because your digestive system can’t handle too much just after you’ve woken up. Each one of us has a unique bodily constitution, which means you’ve got to find what works best for you in the morning.

  • If you’re Vata, then cooked food like a warm porridge will make your mornings glorious.
  • If you’re Pitta, you’re likely to relish a bowl of cold cereal or toast sprinkled with cinnamon.
  • If you’re Kapha, a dry, spicy and light breakfast like savoury pancakes is a delight. Whatever your dosha type is, I’ve got you covered with these delish brekkie ideas.
1. Ginger Turmeric Ayurvedic Smoothie

If you want to see the magic of Ayurveda, just sneak in some ginger and turmeric in your daily diet. This smoothie combines the healing properties of anti-inflammatory turmeric and fragrant ginger – it’s full of antioxidants and guess what, it’s antibacterial too.

Blend in half a mango, half a banana, some ginger, black pepper, turmeric and your fave nut milk to make a glass of this golden gorgeousness!

What you need:

    • Half a banana
      • Half a mango
        • A tiny piece of ginger
          • A pinch of black pepper
            • Half a teaspoon turmeric powder
            • Your fave plant-based milk
              1. Pop all the ingredients into a blender.
                1. Do a little happy dance.
                  1. Keep blending until it is as smooth as silk.
                  1. Pour it into a fancy glass. Sip it slowly and enjoy!
                  2. Spiced oatmeal with stewed fruit

                  Like a warm bowl of oatmeal in the mornings? Then you’re sure to fall in love with this spiced porridge made out of oats, fennel, cardamom, cinnamon, plant-based milk and any seasonal fruit you can find.

                  This is one of my favourite Ayurvedic breakfast recipes to make on cold winter mornings. Just make sure you do it when you’re up and showered as it’s so soothing, it can send you back to bed.

                  What you need:

                  • a fistful of oats
                  • any local & seasonal fruits
                  • half a glass of water
                  • half a glass of your fave plant-based milk
                  • crushed green cardamom, ground cinnamon & fennel seeds
                  • A healthy sweetener (I use Indian jaggery)

                  For Oats Porridge

                  1. Put a small saucepan on the stove and heat it.
                  2. When the pan begins to start hitting, throw in the spices and the oats. Mix it evenly.
                  3. Dry roast this mixture for a few seconds.
                  4. Pour the warm water over it and stir.
                  5. Let it simmer and cook until the oats soften.
                  6. Add plant-based milk and it’s done!

                  For Stewed Fruit

                  1. Cut the fruit in whatever way you like
                  2. Put the fruit in a heated pan with 2 teaspoons of water so that it’ doesn’t stick or burn.
                  3. Cover it with a lid and let it simmer. Stir it from time to time.
                  4. When the fruits becomes soft, it’s ready!

                  3. Cardamom Quinoa Porridge

                  I love oats but I also like a little variation. If you’re bored of your regular oatmeal, based ayurvedic breakfast recipes, switch it out quinoa porridge recipe – boil quinoa, almond milk, rock salt, vanilla extract for a couple of minutes.

                  Top this warm porridge with cubes of stewed pear and sliced toasted almonds. You can add any healthy sweetener of your choice – like agave or maple syrup. This is not only yummy but also keeps you full until lunchtime.

                  What you need:

                    • Half a cup rinsed quinoa
                      • A cup of plain almond milk
                        • Half a cup water
                          • A few drops of vanilla extract
                            • A pinch of sea salt
                              • A pinch of ground cardamom
                                • A diced pear
                                • 3-4 toasted & sliced almonds
                                  1. Mix water, vanilla, salt, cardamom, quinoa, half a cup almond milk in a saucepan.
                                    1. Bring it to a boil. Lower the heat and let it simmer.
                                      1. Cover with a lid until the water is gone. Turn of the heat off and let it sit for 5 minutes.
                                      1. Here’s a sexy serving idea – Take a small wide jar, put in the quinoa with the rest of the almond milk, garnish with the pear & almonds. And don’t forget to make a cup of freshly brewed ginger tea with it.

                                      If you like the idea of hot cereal in the morning (me too!), watch this video for a super easy Ayurvedic breakfast recipes that take hardly any time to make.

                                      4. Greens & Fresh Herb Frittata

                                      This savory goodness is the best Ayurvedic breakfast recipes ever.

                                      I like a savory breakfast from time to time and I swear by this frittata filled with the green goodness. Made with free-range eggs, rock salt, black pepper, parsley, thyme and spinach, this baked meal is ideal for a Sunday brunch.

                                      Want an egg-free frittata? No worries, just substitute the eggs with a mix of chickpea flour, water & olive oil.

                                      What you need:

                                      • 6 free-range eggs
                                      • A tablespoon of freshly chopped parsley
                                      • A handful of spinach leaves
                                      • A tablespoon of fresh thyme
                                      • Half a teaspoon of oregano
                                      • A quarter teaspoon of Himalayan salt
                                      • A pinch of black pepper
                                        1. Heat your oven to 350°F.
                                          1. While the oven takes it is time, put the spinach in a small pot of boiling water. Once the leaves wilt, remove them from water and set aside.
                                            1. Whisk eggs in a big bowl until they completely blend.
                                              1. In the same bowl, add the spinach and the rest of the ingredients and mix.
                                                1. Pour the mix into a pie plate or an oiled cast iron skillet.
                                                1. Bake for 20 mins or until the top begins to look golden brown. Just insert a knife and it comes clean, your frittata is ready to be devoured.
                                                5. Golden Chickpea Flour Pancakes

                                                Want hi-protein pancakes in the morning minus the eggs? You can totally do that by using this magic ingredient – chickpea flour.

                                                Make a batter with these 7 ingredients – chickpea flour, chopped red onions, ghee (Indian clarified butter), black pepper, cumin powder, Himalayan salt & water. And make sure to use a pan free of nasty toxics.

                                                If you don’t like a lonely pancake sitting on a plate, you better give it an irresistible topping. I eat these golden pancakes with homemade cashew herb cheese and organic mango chutney. Of all the Ayurvedic breakfast recipes, this one takes a little longer to make, but it’s worth it.

                                                What you need:

                                                • A cup of chickpea flour (known as besan in India)
                                                • Two and a half cups of water
                                                • Half a small onion chopped
                                                • Half a teaspoon of cumin powder
                                                • Himalayan salt according to your taste
                                                • A pinch of black pepper
                                                • A tablespoon of ghee
                                                1. Add chickpea flour to a large mixing bowl and break any lumps in the flour.
                                                2. Mix in the water and keep stirring until reaches a pancake batter-like consistency.
                                                3. Heat a cast iron skillet. Melt half a teaspoon of ghee and spread it evenly over the surface.
                                                4. Once the pan warms, pour the batter and dish out your first pancake. Now here’s some bad news – the first pancake always sticks of the pan. So try to flip it and if you cant, don’t panic! Just scrape it off with a spatula.
                                                5. Now pour the batter for the next one and cook on both sides until golden brown.
                                                6. Serve with small salad of lettuce and cherry tomatoes. You can also slather some nut butter on your pancakes.

                                                Feeling hungry after reading all this? Take a small break and make your grocery list so that you can pick your favorite Ayurvedic breakfast recipes and get busy making it in your very own kitchen.

                                                Want other busy boss ladies like yourself to feel nourished and well? If you’re nodding yes, go ahead and pin these recipes on Pinterest to share the love.

                                                Now, what’s your plan for lunch? I’m making one of my top 5 Ayurvedic lunch recipes later today. Wanna join?

                                                13 Best Southern Breakfast Recipes

                                                Mitch Mandel and Thomas MacDonald

                                                Whether you live in the South or you're just craving some down-home cooking, you can't go wrong with a Southern-style breakfast recipe. From buttermilk pancakes to biscuits to grits, Southern food is pure comfort, no matter what meal you're eating.

                                                With that in mind, we rounded up some of the best Southern breakfast recipes out there. Dig in!

                                                It’s amazing how malleable eggs are, and this method yields an especially fluffy result.

                                                Buttery, bacon-y, and custardy, with a very tender, rich crust (thanks to the combination of butter and lard). Call it retro if you want—we say quiche is back.

                                                Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

                                                © 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

                                                Capellini with P.E.I. Mussels, Sea Urchin and Lemon Zest


                                                Serving: 2 people

                                                • 3 ¾ cups (200g) Capellini
                                                • 1lb mussels
                                                • 6 pieces of fresh sea urchin (comes in wooden box/white tray)
                                                • 3 pieces of garlic
                                                • 1 lemon juiced (rind saved for zest)
                                                • ¼ bunch parsley
                                                • ¼ cup (1/8 lb) butter softened
                                                • 1 smoking chip
                                                • To taste salt
                                                • To taste olive oil
                                                • ¼ cup white wine
                                                • ¼ cup water (or fish stock)
                                                • 1 tsp dried Calabrian chillies
                                                • 2 teaspoons corn starch
                                                1. Place sliced 2 pieces of garlic, chillies and olive oil in a medium sized saucepan on medium heat. Once the garlic is golden, add rinsed PEI mussels. Add white wine and cover, cooking until mussels open.
                                                2. Remove mussels and pull meat out of the shell. Once meat is pulled out, heat up another medium pan on medium heat until hot. Place mussel meat in the pan. Add smoking chip (light on fire) and smoke for ten minutes.
                                                3. As mussels smoke, strain the liquid from the mussels twice and reserve.
                                                4. Add half of butter portion to a food processer and mix until smooth. Add 2 pieces of sea urchin, lemon zest and salt and blend to combine. Set aside.
                                                5. Put a medium sized pot of water on and turn to high heat for pasta.
                                                6. In a pot, simmer 1 piece of garlic in olive oil on medium heat. When golden, add half of the reserved mussel liquid and blend with hand blender. Add 2 pieces of sea urchin to the pot and season, slowly adding lemon juice, olive oil and other half of butter to emulsify, continually stirring. Add in corn starch while mixing sauce. Once sauce is smooth, remove from heat and set aside.
                                                7. Finely chop parsley and add Capellini to pot of boiling water. Cook for 3-4 minutes.
                                                8. To assemble, add a bit of olive oil, one piece of garlic and reserved lemon zest. When pasta is cooked, add it into the pan and toss. Add remainder of mussel liquid to pasta. Then, slowly add sea urchin, butter and mussels. Plate. Add chopped parsley and pour over top the sea urchin sauce. Finish with a drizzle of olive oil

                                                25 Breakfast Recipes to Fuel Your Morning Runs

                                                Breakfast really is the best meal of the day. Here are healthyish takes on some of our favorites.

                                                Runners love a good breakfast. These recipes will give you what you need to put in the long, hard miles. And they taste great, too.

                                                Mix up your traditional oatmeal with this high-protein variation topped with a fried egg, sautéed greens, mushrooms and avocado.

                                                Love this? Try these other savory mix-ins.

                                                Boost your iron intake with this one-skillet dish: Eggs, sweet potatoes, leafy greens, and pumpkin seeds make the perfect postrun meal.

                                                These scones had us at espresso. But they also up your healthy fat intake for the day with pecans and medium-chain triglycerides from coconut.

                                                Cake and chocolate for breakfast? Yes, please. High in monounsaturated fat (one of the healthy kinds!), this breakfast cake will satisfy your sweet tooth and keep you feeling full.

                                                A favorite from Shalane Flanagan and Elyse Kopecky's bestselling cookbook, Run Fast. Eat Slow, these veggie-packed muffins are just the right amount of sweet to power your runs. Bonus: They freeze well, too.

                                                We love to top this bread with nut butter for a little extra protein. Plus, it's a good source of omega-3 fatty acids, which are essential for healthy cell function.

                                                Tasty, and packed with potassium for healthy heart and muscle function, this classic zucchini bread ups the game for your breakfast baked goods.

                                                Avocado toast is already pretty perfect, but when you add peas, fresh herbs, and a boiled egg, you add fiber and protein to round out the meal and kick start your day. And it's Insta-worthy.

                                                We love a good frittata: Throw in fresh veggies and cheese for a protein-packed postrun breakfast.

                                                This twist on traditional avocado toast packs a Mediterranean-flavored punch with tomatoes, feta, and (electrolyte-packed) olives.

                                                Okay, this is really a mini frittata made in a muffin tin, but the single servings make it easy to grab and go on busy mornings.

                                                Eggs? Check. Bacon? Check. Brussels sprouts for breakfast? Check. This hash is loaded with protein and vitamin K. Yum.

                                                This is a genius way to eat your eggs and avocado, while also refueling with protein for recovery.

                                                Control how much sugar goes into your granola by making your own. Top with whole milk and sliced banana for a great prerun breakfast.

                                                Toss together and cook overnight so you have a prerun breakfast hot and ready in the morning.

                                                This oatmeal tastes like fall, but it's good all year-round as fuel for miles.

                                                Give your performance a boost with these tasty pancakes. The beet powder is a good source of nitrates which could help improve endurance.

                                                These simple breakfast bars are perfect for when you need a nutrient-packed breakfast on the go.

                                                Fuel your morning with this refreshing and light yogurt, fruit, and seed combo.

                                                Heart-healthy nuts, spices, and flax seeds for healthy fat and flavor jazz up this low-sugar muffin mix.

                                                Whip up these fluffy, protein-packed pancakes that will keep you fuller longer.

                                                Sweet potatoes aren't just a dinner side. Toast them up and top them with whatever you're in the mood for&mdashPB&J, mashed avocados, eggs. The list is endless.

                                                Easy to make and bite-sized, these granola cups are perfect to fuel your mornings and your runs.

                                                When you can actually eat the bowl your oatmeal is in, you know your day is off to a good start.

                                                Who said popsicles were just for kids? With strawberries, blueberries, yogurt, and tons of other good-for-you ingredients, you'll be reaching for these on hot day&mdashor every day.

                                                Watch the video: 6 in the 6ix - Best Poutine in Toronto! Matts Megabites (January 2022).