Tag: brunch

5 Pork Brunch Dishes To Try At Chartier

Posted on by Sharman

On Sunday I ventured south of Edmonton for brunch at Chartier: a rustic, Quebec French style brasserie in the heart of Beaumont. The dream child of owners Sylvia and Darren Cheverie, Chartier is the first successful restaurant Kickstarter campaign in Alberta, and the most successful restaurant Kickstarter in Canada.

At Chartier, Chef Steve Brochu has a constantly evolving menu that is worth leaving the big city and driving to Beaumont for. Alberta pork has a promenent place on the brunch menu, and Chef Brochu sources locally raised pork from City Life Farms near Westlock.

For my first brunch at Chartier I indulged in the breakfast poutine which included thick-cut bacon chunks hidden among fries, truffled hollandaise, cheese curds and a poached egg. The dish was so filling I was able to pack half of it up to enjoy again when I got home; I left anxious to come back and try more options on the menu.

Here are 5 City Life Farms pork dishes to try at Chartier:

  1. The Eggs / Les oeufs
    Two eggs, your choice of house made Andouille sausage or smoked bacon, hash browns, and Beaumont sourdough toast ($13).
  2. Pain Perdu
    Crispy maple marinated sourdough topped with spiced caramelized pork belly ($17).Chartier Restaurant
  3. Breakfast Sandwich / Sandwich au petit déjeuner
    Seasoned fried egg, house-made Andouille sausage patty, dressed rocket, and melted Gruyère on sourdough ($13).
  4. Breakfast Poutine
    Thick cut peppered bacon, soft poached egg, cheese curds, scallions and truffle hollandaise ($16).

    Chartier Restaurant
  5. Scotch Egg
    64 degree egg coated with crêton style spiced pork sausage, fried until golden brown. Served with smashed baby potatoes ($12).

Chartier Restaurant

CHARTIER
5012, 50TH STREET
BEAUMONT AB
780-737-3633

HOURS
Mon: Closed
Tues-Fri: 11am-Close
Sat-Sun: 10am-Close

Recipe: Bacon and Red Onion Breakfast Sandwiches

Posted on by Dan Clapson

Bacon breakfast sandwich recipe

When it comes to the weekend (especially those long ones), having a delicious brunch or two with some friends is an absolute must. Crispy strips of bacon are always welcome on any breakfast plate, but it’s fun to get a little more inventive with them too. This simple recipe uses maple syrup and barbecue sauce to make a salty-sweet and sticky mixture of bacon and onion that goes beautifully with some eggs on a toasted bun. Try these out and I guarantee that you’ll be hooked!

What you’ll need…

8 strips thick-cut bacon (diced)

1 red onion (halved and thinly sliced)

3 tablespoons maple syrup

2 tablespoons good quality barbecue sauce

1/2 tsp chili powder

6 eggs

2 tablespoons milk

1/2 tsp sea salt

1/2 tsp ground black pepper

4 slices cheddar cheese

4 hamburger buns (lightly toasted)

tomato slices

Directions:

Place a medium pan on the stove and heat on medium-high heat. Once hot, add bacon and allow to cook through, approximately 5 minutes.

Next, add onion to the pan and continue to cook for 5 minutes, stirring occasionally.

Add syrup, barbecue sauce and chili powder, stir well to incorporate, reduce to medium heat and continue to cook for 15 minutes.

While that’s cooking, preheat oven to low broil and whisk together eggs, milk, salt and pepper in a medium bowl.

Use a second medium pan on medium-high heat to scramble eggs. Use a large spoon to transfer scrambled eggs in 4 equal portions to a baking sheet.

Spoon bacon and onion mixture evenly on top of the egg portions, top with cheese slice and place in oven until cheese has melted, about 3-4 minutes.

Remove from oven and transfer to toasted bun, place tomato slices on top, the second half of the bun and serve.

Serves 4

Total cook time…30 minutes

Recipe: Baked Eggs in Chorizo Tomato Sauce

Posted on by Dan Clapson

Baked eggs in chorizo tomato sauce recipe

Make this once and you’ll be hooked for life. I wish I was exaggerating here, but I’m not. It’s not unfortunate at all, though because now whenever I have to cook brunch for any number of friends (that could mean three people or ten), this is an easily multiplied recipe that makes it almost stress-free.

Naturally, this sausage-y tomato sauce works with any type of pasta, but it really shines before noon when it’s used to bake some eggs. The chorizo sausage (which you can find at grocery stores like Calgary Co-op or at any local farmers’ market) adds a subtle spice that standard pork sausage can’t offer so make sure you don’t substitute for another variety.

What you’ll need…

1 tablespoon canola oil

2 chorizo sausages (casings removed and roughly chopped)

1 yellow onion (diced)

2 cloves garlic (minced)

4 cups canned, diced tomatoes

2 cups water

2 tablespoons maple syrup

2 tablespoon unsalted butter

2 teaspoons sea salt

1 teaspoon smoked paprika

1/2 teaspoon chili powder

10 large eggs

1 bunch fresh spinach (washed and blanched in boiling water)

1/4 cup crumbled or thinly sliced feta

toasted bread (optional)

Directions:

Heat canola oil in a medium pot on medium-high heat. Add chorizo sausage and cook for 5 minutes, stirring regularly.

Add onion and garlic to the pan, stir and continue to cooke until softened, about 5 more minutes.

Next, add tomatoes, water, syrup, butter, salt and spices to the pot. Stir well to incorporate and once mixture comes to a boil, reduce to medium heat and let cook for 25 minutes, stirring occasionally.

While that it cooking away, preheat your oven to 375 degrees.

Transfer chorizo tomato sauce to a large baking dish and crack eggs into the sauce. Use a small spoon to gently top each egg with a spoonful of tomato sauce.

Place in the oven and cook until desired yolk firmness is reached, approximately 16-18 minutes for medium.

Remove from oven and let cool for a few minutes before serving.

To serve, spoon out chorizo tomato sauce into bowls, top with blanched spinach, baked eggs, more tomato sauce and feta.

Take a bite and then realize that this is the only thing you’ll ever crave for weekend brunch for the rest of your life. You’re welcome!

Serves 4-5

Total cook time…1 hour

Recipe: Jamaican Jerk Pork and Zucchini Hash

Posted on by Dan Clapson

Jamaican jerk pork hash recipe

When it’s cold out, adding a little heat to a meal helps to warm you up. I am a brunch lover through-and-through. I love whipping a tasty brunch up at home almost as much as I love going out to a restaurant to enjoy it. This combination of potatoes, zucchini, garlic sausage and poblanos with a healthy dose of jerk seasoning and maple syrup makes a unique, but most importantly, absolutely delicious breakfast!

What you’ll need…

water (enough to blanch potatoes)

3 white potatoes (1/2″ cubed)

2 tablespoons canola oil

1 cup diced Alberta garlic sausage (located in the cooler section of most grocery stores close to the bacon)

1 small zucchini squash (1/2″ cubed)

1 poblano pepper (seeds removed and diced)

2 teaspoons dry Jamaican jerk seasoning

1 tablespoon plus 1 teaspoon good quality maple syrup

salt and pepper (to taste)

4 large eggs

Directions:

Fill a medium pot 2/3s full with water and season liberally with salt. Bring to a boil on medium-high heat and blanch chopped potatoes for 2 minutes.

Strain, let cool slightly and then pat dry with paper towel. Set aside for now.

Heat canola oil in a large pan on medium-high heat. Add sausage and cook until browned on all sides, about 2-3 minutes.

Next, add all vegetables to the pan (including the blanched potatoes) and jerk spice. Stir well and let cook until potatoes are fork tender, approximately 8 minutes.

Pour maple syrup into the pan and stir to incorporate. Continue to cook for a few minutes until vegetables begin to caramelize.

Reduce to low heat and cover to keep warm.

Cook eggs as desired (you can never go wrong with a fried egg with a runny yolk in my opinion!) and when you’re ready to assemble, spoon out the hash evenly into 4 shallow bowls. Top with eggs and serve.

Serves 4

Total cook time…25 minutes