For brunch that gets top marks, you’ve got to try Liberty Village’s School. With its self-described menu of "brunch on steroids," School serves up comfort food worthy of an A+. Between its charming schoolhouse décor, and a menu of indulgent twists on brunch classics, this hotspot always has a lineup and a long wait – this is the only school you’ll want to show up early for! Getting there just before they open may be your best bet.
Big hits include the sweet and savory dishes of Buttermilk Fried Chicken and Waffles, which is served with Tobasco-pepper honey and crunchy slaw, the Super Cheesy Bacon French Toast, and the Slow Roasted Butternut Squash Omelette. You won’t be eating for the rest of the day! On a lighter and healthier note, the Warm Cauliflower and Quinoa Bowl on garlic hummus fits the bill.
For a lighter "homeschool" brunch, try my Sunny-Side Up Eggs with Spinach and Mushrooms on English Muffin:
Makes 6 servings.
2 tsp vegetable oil
1 1/2 cups chopped onion
1 tsp minced garlic
4 cups diced button mushrooms
4 cups fresh baby spinach leaves
1/4 cup crumbled reduced-fat feta cheese (1 oz)
3 whole wheat English muffins
1. In a large skillet, add the oil, onions and garlic. Sauté for 5 minutes until tender. Add the mushrooms and sauté for 5 minutes or until the liquid is evaporated. Add the spinach and sauté until wilted. Add the feta cheese. Set aside.
2. In another large skillet, sprayed with vegetable oil, heat and carefully crack the eggs (use two pans if necessary). On medium heat, cook for about 3 to 5 minutes until done to your preference. Meanwhile toast the English muffins.
3. Place the mushroom mixture on the English muffin halves. Carefully slip the eggs overtop.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Nutritional Information per Serving
Carbohydrates 19.1 g
Fibre 2.9 g
Protein 10.6 g
Total fat 6.2 g
Saturated fat 2 g
Cholesterol 160 mg
Sodium 214 mg
Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman
Photo: Rose Reisman