The eggs Benedict is a staple of any brunch menu. In its truest form it is a soft-poached egg on top of a savoury bed of ham, laid on an English muffin and covered in the raison d’être, hollandaise sauce. Hollandaise sauce is a French sauce made primarily of egg yolk and butter, but also often seasoned with lemon, cayenne pepper, and salt. The three following restaurants are the strongest contenders in the battle for the title of Montreal’s best eggs Benedict.
Located up in the borough of Plateau-Mont Royal, Restaurant L’Avenue has the widest variety of eggs Benedict on the list. The restaurant is easy to spot from the line of brunch-goers spilling out the door. The wait for smaller groups is normally fairly well-paced, which is a relief to customers since the restaurant does not take reservations. Bright graffiti covers the walls of the bustling dining room with a suspended motorcycle hanging from the ceiling, giving the atmosphere a funky but comfortable feel. For those who are Instagram aficionados, L’Avenue’s bathroom is a popular selfie destination due to its one of a kind glow-in-the-dark graffiti theme.
Eggs Benedict prices range from $12.50 to $15 with plenty of options from classic to the sucré-salé-croustillant. The latter dish distinguishes L’Avenue from other top breakfast locations. It is two poached eggs on top of panko covered French toast, with black forest ham, gruyère cheese, covered in hollandaise and drizzled with maple syrup, and comes with a side of home fries. The sucré-salé-croustillant is an overwhelming amount of food to consume but is sensational in taste. On a day you are looking for an adventurous twist on eggs Benedict, Restaurant L’Avenue is the place to go—just make sure you have time to wait in line!
Bistro Tôt ou Tard
In between Centre-Ville Est and The Village, Bistro Tôt ou Tard sits cozily on the corner of Rue Cherrier where Rue Amherst meets Avenue du Parc la Fontaine. Immediately, you will notice the restaurant’s cute but small patio, perfect for enjoying the last few weeks of warm weather while sitting close to the park. The bistro-styled restaurant offers a few different types of benedict with various toppings—goat cheese, brie, spinach, and asparagus—all of which are priced at $13.95. Bistro Tôt ou Tard takes the Benedict further by adding a plentiful amount of sides including sauteed mushrooms, breakfast potatoes, bacon, ham, sausage, baguette, a fruit bowl, and either coffee or tea. The restaurant’s Benedict with mushrooms and brie is also worth noting. It has a focaccia base with mushrooms, brie, caramelized onions, and hollandaise. Bistro Tôt ou Tard’s sauce has an exceptional consistency—just the right amount of creaminess without becoming too gelatinous. Another bonus is the hours; the restaurant is open seven days a week from 7 a.m. until 10 p.m., although unfortunately, all-day breakfast isn’t available. Take advantage of a sunny day in the near future and go for the take-out option then enjoy a breakfast picnic in Parc la Fontaine.
La Société, located downtown, is known for its fine dining. Its eggs Benedict is thus the most expensive Benedict on the list; however, it is definitely worth the higher price tag. The upscale French-style bistro, with its delicately tiled floors and stained-glass ceiling, exudes the feeling of luxury and opulence. Its brunch menu includes a few different types of benedicts—the classic, the lobster, and the Montreal, ranging from $16 to $19 depending on toppings. The restaurant’s classic eggs Benedict—ham, poached eggs, and hollandaise—comes with a hearty dose of breakfast potatoes. The hollandaise sauce itself is creamy and perfectly complements the rest of the ingredients.
La Société’s eggs benedict is available on both their breakfast and brunch menu. On weekdays, breakfast is from 7 a.m. to 11 a.m., and from 8 a.m. to 10 a.m. on Saturday and Sundays. Don’t worry if you’re not an early weekend riser though, brunch on the weekend begins at 10 a.m. and finishes at 3 p.m. If you find yourself one morning cruising down Rue de la Montagne, stopping into La Société is a must.