The Rosedale Poacher

May 3, 2014


I used to be one of those of those people who went out for brunch every weekend but Graham and my weekend ritual has evolved into hunting around Rosedale for the finest breakfast ingredients. We start at Patachou where we grab cheese croissants (sadly Patachou is now closed!!) and then we bop over to the five thieves (purveyors of high quality comestibles, fondly named for their price gauging and monopoly on groceries in the neighbourhood). Here we grab other outstanding items such as avocados, pancetta and whatever else catches our eye.

I cannot count how many variations Graham and I have made on this croissant benedict. Once you have the fundamentals down (see Perfectly Poached Eggs), you can have a lot of fun with this recipe. What follows is a most wonderful routine (and believe me it will become a routine) of inspiring ingredients, poaching, and assembly.

If you don’t already know, the ultimate restoration from a petite hangover is through fat and sauce.

This version is Graham’s favourite.


Le Croissant 

  • 2 cheese croissant
  • 1 ripe avocado
  • pickled red onions (will link this eventually)
  • Thomas Lavers onion jelly (sourced from Kensington)
  • Bousin original cheese
  • 4 eggs
  • 1 tbs light coloured vinegar
  • S & P


  • 1/4 cup plain yogurt (whatever fat content you are comfortable with)
  • 1 tsp maple syrup
  • 1 tsp sunny caribe hot sauce (this is a yellow hot sauce from the BVI which as far as I know cannot be purchased in Canada but I would suggest your favourite hot sauce instead)


This recipe works best when you tag team it with someone else. Graham usually takes on the poaching while I assemble, but before he became comfortable with poach (and later perfected it) I made it on my own and you just need to be mindful not to burn or overcook anything. I recommend timers.

  1. Turn on the broiler.
  2. Make the sauce first and prepare all the ingredients (slice avocado etc.) Things will go more smoothly that way.
  3. Cut the croissant in half, spread on onion jelly, and a generous shmear of Boursin cheese. Put on a baking sheet and put under the broiler for about 2 minutes and then remove from the oven.
  4. If possible try and get the eggs underway while this is happening. See How to Poach the Perfect Egg (LINK). Summary: boiling water with vinegar, turn down heat before adding eggs, eggs in water (one at a time and using a small bowl to pour them in helps), three minutes on the timer (after the first egg!), and remove in same order you put in. I like to keep them in a bowl (you may get the croissant wet if you add direct).
  5. In the meantime add the avocado, pickled red onions and salt and pepper atop the hot croissant.
  6. Add eggs and pour some sauce on top, with a little sprinkle of pepper on top.



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