Vitamin Daily

What makes the perfect breakfast after a touch too much fun? French toast made with Panettone slices and topped with mounds of mascarpone cream hits the spot every time.

Method
Whisk four eggs together

Add a smidgen of ground cinnamon and the grated zest of half an orange

Soak your Panettone (sliced as thickly as you like) in a dish for ten minutes of so

Fry in a buttered pan on both sides until golden brown

Dust the toast with icing sugar and serve with a generous dollop of mascarpone cream

Happy New Year!

—Athena Tsavliris

What makes the perfect Christmas morning breakfast? French toast made with Panettone slices and topped with mounds of mascarpone cream hits the spot every time.

Method:
Whisk four eggs together

Add a smidgen of ground cinnamon and the grated zest of half an orange

Soak your Panettone (sliced as thickly as you like) in a dish for ten minutes of so

Fry in a buttered pan on both sides until golden brown

Dust the toast with icing sugar and serve with a generous dollop of mascarpone cream

Serves four elves or one very hungry Santa.

Happy Holidays!

—Athena Tsavliris

When it comes to brunch, we’re into the tried, tested and true but sometimes it’s time for something new.

The Sunday morning spot that’s quickly become our fave is a quaint, bright and girly spot tucked in a tiny space off Laurier Avenue. Pâtisserie Rhubarbe is equal parts chic, charming and, bien sûr, delicious.

Pop in for a pastry from Wednesday to Saturday, but come Sunday, it’s all about brunch. The menu changes weekly but one thing is constant: It will be the yummiest part of the day.

Settle in early – it’s small and fills up fast! – for an extra-sweet Sunday. —Christine Laroche

5091 de Lanaudière, Montreal, 514-903-3395, www.patisserierhubarbe.com

Do you remember a time when breakfast was a cigarette? Oh, my fellow granola-making friends, how far we’ve come.

When there is no time to whip up your own, we suggest the wholesome mix ($9) jarred daily over at The Drake. It’s super satisfying and packed with goodness and will fill that belly through to lunch.

Serve with rich Greek yoghurt and an espresso. Make that a double; every girl needs a vice or two. —Athena Tsavliris

The Drake, 1150 Queen St. W.,Toronto, 416-531-5042, www.thedrakehotel.ca

Granola has come a long way since its sandal-wearing, long-haired, pot-puffing days. Just look at some of today’s brands.

Over in Quebec, twin sisters Geneviève and Valérie Gagnon are making-over granola one rolled oat at a time. La Fourmi Bionique uses imaginative recipes, fresh, modern packaging and catchy text to boot.

Most people pair their granola with yogurt or milk, but this stuff is so good, we’re noshing handfuls straight from the bag. Try the granola bars  (caramelized apple and pecans) and snack packs (berries, almonds and dark chocolate), too.

So good, you’ll want to hug a tree. —AT

Now sold at most independent grocery stores across the GTA, www.lafourmibionique.com

When Canadians go to Europe they want cheese and pastries. When Europeans come here, they want pancakes. And stacks of them.

Treat your guests to a decadent diner meal at The Counter. The Thompson Hotel’s 24-hour eatery takes diner food up a notch with gourmet pancakes, waffles and burgers that will impress even a snooty Parisian palate.

We gorged on the gooey and delicious mac ‘n cheese ($12), loaded burgers ($12) and pancakes stacked as high as the Leaning Tower of Pisa.

The décor is super plush with velvet booths and Cuban tile flooring, while the servers are good-looking twentysomethings sporting gingham bow ties.

The Counter, The Thompson Hotel, 550 Wellington St. W., Toronto, 416-640-7778, http://www.thompsonhotels.com

Tsar Alexander III used to give his wife, Empress Maria, an ornately jeweled Fabergé egg as a gift every year. We’re just happy if our man makes ours over easy.

We’re getting our eggs any way we want them at Fabergé, the new Mile End breakfast palace fit for a Tsarina. We enjoyed the contrasting textures of crisp phyllo pastry, sautéed spinach, and hollandaise of the Mediterranean Benedict ($13), relished in the Eggs in a Nest ($11), with thickly sliced cheese bread artfully arranged to conceal a melting yolk center, and delighted in the Redcakes, fluffy buttermilk pancakes smothered in strawberries ($10). Add a bottle of bubbly with five different juices, including blood orange and lychee, to mix-your-own Mimosa ($35) and we felt like Russian royalty.

And that’s no yolk.

Restaurant Fabergé, 25 Fairmount Ave. W., Montreal, 514-903-6649, www.restofaberge.com

There will always be a special place in our heart for Cocoa Puffs, but its no breakfast of champions.

Go with Holy Crap instead. Decidedly crap-free, the Chia-based raw vegan cereal is free of wheat, gluten and lactose, high in iron, fibre and Omegas, and full of protein and antioxidants. Made in Sechelt, it’s scrumptious too thanks to organic cranberries, raisins, apple bits and cinnamon. One to two tablespoons in some almond milk or yogurt is all you need.

It just might be the holy grail of healthy cereals.

$11.95 at www.holycrap.ca

Sliced bread, sugar free gum, nannies-on-call: all great ideas for moms.

Add to the list these brightly coloured silicone baking cups that can be used over and over, and washed in the dishwasher.

And best of all, no eating paper.

$3.47/6 at Nood in B.C. and Alberta or online at www.nooddesign.ca

As if we needed another reason to dream of a Parisian escape, photographer and breakfast blogger Jennifer Causey has released a new book, Simply Paris: A Photographic Journey (US$24.95).

In the tome, the Brooklyn-based photographer documents a recent trip to the City of Lights through photos of her favourite places, people and things. We love the intense flea market shots and rundown bookstand pics. Naturally, a number of mouthwatering Parisian breakfast shots also made the cut.

Sadly, for now, homemade crepes will have to do.

At Blurb.com