There's something exciting about each entree on Chef Trevor Bird's brunch menu, whether it's the olive oil in his hollandaise or the brioche served with his Rabbit River-scrambled eggs. Served in a friendly space just blocks from the beach, this neighborhood restaurants aims to tell the 'fable' of how the food they serve came to be. Healthy options include smoothies and berry bowls.
You'll love this all-organic menu stacked with dietary options. Looking for vegan or Gluten- and peanut-free? No problem.
This long-standing Kitsilano restaurant is known for their pie, but try the eggs done in a variety of ways, including a well-seasoned frittata with caramelized onions. The other good news is they're open for brunch seven days a week.
The oversized fireplace and nature-inspired local art (crafted by Chef Mikey Robbins himself) are a draw, but the organic Rabbit River eggs served with this over-the-top-delicious brunch are the main attraction. Mouthwateringly good dishes are hangover appropriate (as are the drink specials), and at the same time sophisticated in an artful, unique way (think asparagus omelette with fried brussel sprouts, charred tomatoes and truffle creme fraiche).
Take a few moments to ogle these silky sous-vide poached eggs before you savour each and every bright-orange-yolk-drenched bite. They might be the most perfect poached eggs in the city and they do serious justice to the happy Urban Digs hens who laid them. This brunch is avant garde, out-of-the-box and set in a small unpretentious room with carefree tunes playing. Be open to something new and your mind will be blown.
This is the kind of restaurant whose chef, Chris Whittake, pickles his own beans and makes his own jam. It's quality over quantity here, just the way it should be. Instead of a tropical fruit medley as your side, expect local preserved fruit. Glorious! Savoury lovers and sweet-tooths alike will be satisfied here as the menu offers at least five options of each, including five different egg dishes.
Head here to celebrate or simply enjoy the finer things in life. Dishes are picture perfect (by talented Chef Quang Dang) and the orange juice is squeezed before your eyes. It's really all in the details. The seven-dish brunch menu isn't large, but it does feature eggs in a trio of ways: on three different bennies, on toast with mushrooms and in two hash bowls.
Sourcing local, ethical ingredients is a priority for owner Gerry Nichiele and Chef Faizal Kassam. So much so that Gerry raises cows on his own private Abbotsford farm. And of course, being Italian, he holds high standards for delicious food. Chef Faizal doesn't disappoint with bio-dynamic eggs, scrambled softly so the rich egg flavour can shine through. Enjoy them as a frittata, in a panini or poached.
When Chef Andrea Carlson is cooking, you know it's going to be amazing (we don't throw this adjective around lightly). Using organic, local ingredients from close-to-home farmers, Burdock's brunch menu is irresistibly unique and allows the ingredients to speak for themselves. Try fried-to-perfection Urban Digs eggs on toast with hummus, sauteed mushrooms and watercress. Gluten-free, vegan and veg options available.
These Vancouver restaurants are using tasty, local, cage-free and organic eggs
For so many of us, eggs are the focal point of brunch, and rightfully so. They are beautiful things, the way their buttery yolks coat and flavour everything on the breakfast plate... the mouth waters just thinking about it. But not all eggs are created equal.
It's a fact that happy laying hens produce better tasting eggs. And since we want these little creatures, who give us so much, to lead healthy and natural lives, it's important to support the farmers who are running ethical operations.
Here's a list of Vancouver restaurants who support the good guys by serving local, cage-free, organic eggs.
Food reporter Erin Ireland is a regular contributor for BCLiving, 102.7 The Peak, The Rush and CTV Morning Live. She is also the owner of To Die For Fine Foods, which is known for its To Die For Banana Bread.