Sometimes breakfast is so good you want to eat it all the time. A perfect example would be Emily’s delicious vegan spin on the brunch classic Eggs Florentine. Slabs of tender marinated tofu over wilted spinach and sage and tomato seitan sausage, sitting atop flaky homemade biscuits (or gluten-free focaccia) and drizzled with a rich almond hollandaise sauce. Served with an organic baby greens side salad. (nut-free option available)
(Vegan. Gluten-Free options)
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings, and hosting the Rusholme Park Supper Club every month or so.
Also, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday