A fresh baked Southern-Style buttermilk biscuit with hollandaise and free-range eggs. Served with smashed potatoes tossed with Porter's signature seasoning or a side salad.

Eggs Benedict on a Biscuit

Served with smashed potatoes tossed with Porter's signature seasoning, baby spinach, poached free-range eggs and hollandaise.

Breakfast Bowls

Like a cup of coffee and the local paper... mornings done right.

Classic Breakfast

On The Sweet Side

The New Classics

Enjoy our take on this Canadian Classic... or a little something different!

Oh Canada, its Caesar time!

Juice with brunch just makes sense, whether you're flying Coach or First Class

exSqueeze me?

Your choice of juice served with sparkling white wine

Make Mine a Mimosa

Enjoy it here or to-go, we only serve genuinely good coffee to start your day.

Who needs a coffee?

Preheat your oven to 425°F (220°C). In a large bowl, mix together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn out onto a floured surface and knead gently. Roll to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 15-20 minutes or until golden brown.

Make the Biscuits

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Gradually whisk in melted butter until the sauce thickens. Season with salt and cayenne pepper. Keep warm.

Prepare the Hollandaise Sauce

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

Poach the Eggs

Boil baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly. Smash each potato with a fork, drizzle with olive oil, and sprinkle with Porter's seasoning and salt. Toss to combine.

Cook the Potatoes

Cut open the baked biscuit, place a poached egg on each half, and drizzle with hollandaise sauce. Serve alongside the smashed potatoes or a side salad.

Assemble the Dish

all-purpose flour

buttermilk

baking powder

salt

unsalted butter

egg yolks

lemon juice

cayenne pepper

free-range eggs

baby potatoes

olive oil

Porter's signature seasoning

Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

Preheat the oven to 400°F (200°C). Smash the potatoes gently on a baking sheet. Drizzle with olive oil and sprinkle with Porter's signature seasoning. Roast in the oven for 20 minutes or until crispy.

Smash and Season

Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set and yolks are still runny.

In a skillet over medium heat, sauté the baby spinach until wilted, about 2-3 minutes. Season with a pinch of salt.

Sauté Spinach

In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously until smooth and creamy. Season with salt to taste.

Prepare the Sauce

In a serving bowl, layer the smashed potatoes, followed by sautéed spinach, poached eggs, and drizzle generously with hollandaise sauce.

Build Your Bowl

potatoes

baby spinach

vinegar

butter

In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook to your desired doneness (about 2-3 minutes for sunny side up).

Cook the Eggs

In a separate skillet, cook the bacon strips over medium heat until crispy, about 5-7 minutes. Drain on paper towels.

Cook the Bacon

Toast the slices of bread in a toaster or on a skillet. Once toasted, spread with butter and add jam or jelly if desired.

Toast the Bread

In a coffee maker or French press, combine coffee grounds and water. Brew according to the device instructions, typically about 4-5 minutes.

Brew the Coffee

Large Eggs

Salt

Black Pepper

Butter

Bacon Strips

Bread (white or whole grain)

Jam or Jelly (optional)

Coffee Grounds

Water

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.

Combine Mixtures

Fold in the chocolate chips until evenly distributed throughout the batter.

Add Chocolate Chips

Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the dessert to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Cool and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Eggs

Milk

Vegetable oil

Vanilla extract

Chocolate chips

In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.

Prepare the Egg Mixture

In a non-stick skillet over medium-low heat, melt the butter. Pour in the egg mixture and gently stir with a spatula. Cook until the eggs are softly scrambled and just set. Remove from heat and fold in the chives and Parmesan cheese.

Toast the sourdough bread slices until golden brown. In a small bowl, mash the avocado with lemon juice, olive oil, and red pepper flakes. Spread the mixture on the toasted bread.

Prepare the Avocado Toast

In a pitcher, combine the fresh orange juice and sparkling water. Stir gently and garnish with mint leaves.

Mix the Beverage

Heavy cream

Black pepper

Fresh chives

Parmesan cheese

Sourdough bread

Avocado

Lemon juice

Olive oil

Red pepper flakes

Fresh orange juice

Sparkling water

Mint leaves

Rub the rim of a tall glass with a lemon wedge and dip it into the rim salt to coat evenly.

Prepare the Glass

In a shaker, combine vodka, Clamato juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and lemon juice. Fill the shaker with ice and shake gently.

Mix the Ingredients

Strain the mixture into the prepared glass filled with ice. Garnish with a celery stalk and a pickled bean or asparagus.

Pour and Garnish

Enjoy your Oh Canada Caesar immediately, savoring the classic flavors!

Serve

Vodka

Clamato juice

Worcestershire sauce

Hot sauce

Celery salt

Rim salt (celery salt and sea salt mix)

Celery stalk

Pickled bean or asparagus (for garnish)

Wash all the fruits thoroughly. Cut the oranges, grapefruits, lemons, and limes in half.

Prepare the Fruits

Using a citrus juicer, extract the juice from all the halved fruits into a large pitcher.

Juicing

Add honey or agave syrup to the juice and stir well until fully dissolved.

Mixing

Tear the mint leaves and add them to the juice mixture along with the water or sparkling water for a refreshing twist. Stir gently.

Add Mint and Water

Pour the juice into glasses and serve immediately, garnished with a mint leaf if desired.

Fresh oranges

Fresh grapefruits

Fresh lemons

Fresh limes

Honey or agave syrup

Water or sparkling water

Pour your chosen juice into a large pitcher or individual glasses.

Prepare the Juice

Slowly pour the sparkling white wine into the pitcher or glasses, filling them to the desired level.

Add Sparkling Wine

Add fresh fruit slices or berries for garnish, if desired.

Garnish

Serve immediately while the mixture is bubbly and refreshing.

Sparkling white wine

Juice of your choice (e.g., orange, cranberry, pineapple)

Fresh fruit for garnish (e.g., orange slices, berries)

In a coffee maker or French press, add the freshly ground coffee to the brewing chamber.

Prepare the Coffee

Pour in the water to the coffee maker or French press. Ensure the water is at the right temperature (around 200°F or 93°C) for optimal extraction.

Add Water

Allow the coffee to brew for about 4-5 minutes if using a French press or as per the coffee maker's instructions.

Pour the brewed coffee into a cup. If desired, add milk, sugar, or flavoring syrup to taste.

Eggs Benedict On A Biscuit

Breakfast Bowls

Classic Breakfast

On The Sweet Side

The New Classics

Oh Canada, Its Caesar Time!

Exsqueeze Me?

Make Mine A Mimosa

Who Needs A Coffee?