Earls: Brunch back on the menu
In early September 2013, Earls restaurants across Canada resurrected brunch.
In Winnipeg at Earls on Main Street, chef Matt Frost, unveiled the new menu during a recent chefs table.
The menu is a carefully created spread of brunch favourites with some extra pizzazz.
French toast is made with sourdough bread using an in-house starter fed and cultivated by staff in every restaurant. The house-made bread is mild and doesn't slam you with sourness. The egg mixture (using all omega-3 eggs) is spiked with lemon zest and juice. A smooth and luscious dollop of Chantilly cream tops two slices and mixed fresh raspberries and blackberries finish this decadent plate.
A chorizo and mushroom hash, the best-selling brunch dish, is served on a bed of crispy fried potatoes.
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