Brunch is biblical. It is a holy art too oft tainted by poorly poached eggs and from-frozen sausages with a side of gastronomic gout. But those who kneel respectfully at the temple of hangover haven are harbingers of experiences so life-changing it could move one to tears…
Earls King Street has a new touch of dining destiny about it. One of the meccas of meals for the West Coast-based company, it has the honourable designation of being the sole palatable prophet to introduce the brand’s new brunch – launching this weekend to convert the masses. We were given an exclusive sneak peek of their new dogma of the dish, and we’re ready to proselytize the people…
The Croque Madame almost made us weep. Thin slices of Virginia ham and Swiss cheese are sandwiched between Earls’ house-made sourdough bread, then coated in a roasted serrano pepper cream. The creamy bite dripped down our chins; a droplet of sauce landing on our chests – literally and metaphorically staining a place in our hearts.
A plate of chorizo sausage and mushroom hash was an eye-awakening experience. The crispy and obnoxiously good chunks of potato, nuggets of avocado, and field mushrooms mixed with two perfectly poached eggs and spiced sausage like the layering of melody and harmony in a hymn.
Earls’ eggs benny was stoic salivation. The poached eggs… the Virginia ham… the hollandaise… the sourdough… the revelation. We no longer wonder what it’s like to be ‘saved’.
From a corporate company ruled by creativity, Earls’ brunch is an edible exercise to be held in sanctity. Brunch has been born again… are you ready for the second coming?
Earls King Street’s brunch menu launches August 4th. Other locations will get the late-morning treatment come September.