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EATS

surpass egg-spectations with a good breakfast

by annika walsh

"One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf

Waking up in the morning is the most unpleasant part of life. The only decent part about it is breakfast. Ugh, but then you have to slave over the stove or settle for the two month old stale cereal. How are you supposed to go from mourning to morning? Bring the sunny-side to the start of your day with: the egg. Eggs are the most versatile source of protein to cook with. There’s fried, poached, scrambled, baked, whipped, meringued, boiled, and so much more! If you don't like eggs or you’re vegan or you’re allergic them, you clearly did not understand the pun in the title and you should just leave now. Let’s get to the actual dish, shall we?

 

I’m super eggs-tra and I have perf-egg-ted what I think is the most eggs-thetic classic brunch dish that is eggs benedict/florentine. This is essentially a poached egg, upon a toasted english muffin, in between is a slice of roasted ham (benedict) or lightly steamed spinach (florentine), all of that gets draped with a glossy hollandaise sauce. I can tell you already that every component in this dish (egg-cept for the eggs) can be substituted to accommodate your diet or preference. I personally prefer eggs florentine over eggs benedict, so today I’ll be releasing my favourite way to prepare eggs florentine. Big shoutout to all the vegetarians, this one’s for you.

INGREDIENTS:

  • 2 large eggs

  • 500 ml boiling water

  • 3 tbsp white distilled vinegar

  • Pinch of salt

  • 1 english muffin sliced in half

  • ½ cup of baby spinach

 

Hollandaise Sauce:

  • 3 egg yolks

  • 1 tbsp lemon juice

  • Dash of dry mustard (optional but recommended)

  • Lil pinch of salt

  • ½ cup melted butter

METHOD:

  1. Begin by boiling a pot of water with a pinch of salt and the vinegar. Once it comes to a boil, turn heat down to reach a gentle simmer. Swirl water around into a vortex using a slotted spoon.

  2. Gently crack in one egg at a time right into the middle of the vortex.

  3. Cook until egg whites are cooked but yolk is still jiggly and set aside.

SAUCE:

  1. Place heatproof bowl over simmering water. (Make sure the bowl sits overtop of the rim of the pot not in it)

  2. Have a tea towel folded and ready on the side of your stovetop in case you need to correct the temperature of the egg yolks. Right about now would be a great time to pop your english muffin into the toaster.

  3. Drop egg yolks into the bowl and whisk away for about 30 seconds.

  4. Squeeze in lemon juice, sprinkle in salt and dry mustard and continue whisking.

  5. In one steady stream drizzle in melted butter and keep whisking.

  6. Remove bowl from the heat once your sauce reaches the correct consistency, should be like gravy but fancier and nicer.

  7. To make life easier I use raw spinach for my eggs florentine because it will soften with the heat of the eggs.

  8. Plate up! English muffin, spinach, egg, ladle of sauce, and a few turns of the pepper mill.

Annika's take on eggs florentine, but with the spinach subbed for the asparagus.

THE BEST STUDY SPOT IN TOWN - EQUAtOR COFFEE

BY BELLA CRYSLER

Recognize this sign from somewhere? Did it show up on your Instagram feed more than a few times over exam season? That’s probably because Equator Coffee Roasters, the coffee shop where this sign resides, is one of the best study spots in Westboro. Only a 10 minute walk from Nepean, here’s why Equator should be your go - to coffee shop!

 

Equator is a 10/10 on the “vibe” front with its pinterest worthy decor, open layout, and chill tunes. One of my favourite features is the large, communal, high table they have in the middle of the store that’s perfect for spreading out notes and getting on the study grind, or striking up conversation with other people in our community. In terms of food, Equator has sandwiches and no shortage of baked goods and sweet treats that’ll give you that extra motivation to start your homework (the nanaimo bar is a personal fav). For drink, Equator has all the usual coffee and teas as well as other unique menu items such as milkshakes, kombucha, Harvey & Verns soda and more. Equator also has large floor to ceiling windows facing the street (and a patio for the summer!) that keep the store bright and energetic from dawn to dusk, and a very friendly staff.

Equator's iconic sign is pictured above, made famous by making a cameo on many Nepan students' Instagram pages

Equator Coffee is my favourite coffee shop in Westboro, and believe me, that’s saying something because there is no shortage of coffee shops here! If you’re looking for a place to study this semester, take instagram pictures, or to hangout with friends and discuss the multiple plot holes in the latest Riverdale episode over milkshakes (just like at Pop’s!), consider Equator Coffee Roasters!

 

More info at: https://www.equator.ca

Restaurant Review: Chesterfields Gastro Diner  

By Rebecca Thompson

The Westboro area is buzzing with restaurants ranging from coffee shops such as Equator Coffee all the way to higher class places like Gezellig, but as far as breakfast dinners go, Chesterfields Gastro Diner is the hidden gem of the Westboro/Wellington area. Located on the corner of Wellington St and Carlton Ave, this small breakfast place is wonderful for a weekend brunch, or any day of the week! It is a family owned business run by married couple Damien and Dominique with help from their 14 year old daughter. The couple purchased the lot in 2015 after a high end coffee shop went out of business. Since the spot was so expensive the pair didn’t have much money to spend on furniture, so instead they raided some consignment stores and found an old chesterfield couch, and thus the theme for the restaurant was born.   

 

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From that point on, anything that was used in the restaurant was to be bought from either a consignment store or a variety of different shops. This resulted in the entire diner having a smorgasbord of furniture, art, mugs, utensils and even plates, giving this small restaurant a quaint homey feel. Having different cutlery and plates from the people you are with makes the experience all the more fun. The service is wonderful with every waiter and waitress making delightful conversation and bringing you your food in record time! If you show up on a weekend you might even be served by one of the owners themselves!

 

As far as food is concerned, since Chesterfields is only open until 3pm, they only serve breakfast and lunch items, but wow do they do it well! They make classic diner foods (their eggs benedict are to die for!) as well as some non traditional foods such as French Canadian tourtière, pralines & cream encrusted french toast and breakfast pizza. Their most popular item on the breakfast menu is said to be the Double Blueberry Triple Stack Pancakes which melt in your mouth. On top of the amazing menu, you can get two free sides with any main meal and they do take out as well! All in all, Chesterfields is a great breakfast/lunch place to go with the family or a group of friends. The food is delicious and the surroundings make you feel like you are eating in your own home. It is a wonderful spot if you are in the area, but better get their fast, the lines are getting longer!

Last years Yearbook editor, Clara Luck enjoying brunch at Chesterfield's Gastro Diner

Fantastic Rainbow Cupcakes

by emily lewis

Time it takes to make

45 minutes

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What you’ll need

  • Betty Crocker Super Moist Vanilla Cake Mix

  • 1-1/4 cups of water

  • 1/2 cup of  vegetable oil

  • 3 eggs beat

  • Food colouring ( red, orange, yellow, green, blue, purple)

  • Plastic bags

  • Rainbow Sprinkles

  • Cake Mate Cloud White Cupcake Icing

  • Muffin Pan and Cupcake liners

Steps

  1. Preheat your oven to 350 degrees and place cupcake liners in muffin pan.

  2. Take the  Betty Crocker super moist vanilla cake mix and add the water, and vegetable oil. Mix this together. Follow the instructions on the box. Your mix should be smooth and clump free.

  3. Divide the cake batter into 6 plastic bags. Add 3 drops of desired colour into each bag. You should have one bag for each colour of the rainbow: red, orange, yellow, green, blue, and purple

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  1. aaa

  2. bbb

  3. ccc

  4. Take each bag and place a thin layer  of each colour in the muffin liners. You should evenly place the batter so they each have a visible layer of: red, orange, yellow, green, blue, purple.

  5. Place cupcakes in the oven for 15-20 minutes until fully cooked

  6. When done, take them out and let them cool.

  7. Put the desired amount of icing on. You can also add rainbow sprinkles.

If you end up making these, send us a pic through Instagram! @nepeanknightwatch

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