If you believe that breakfast is the most important meal of the day—and you just very well are correct—then you probably start every day with some kind of egg dish preparation. This is not a bad idea, after all, since eggs are chock full of nutrients and protein. Thus, a few eggs served in combination with fresh fruits and, perhaps, a few carbohydrates, really could get your day started off right.  Consider, then, starting your day with a Ben et Florentine franchise au Quebec classic egg dish.


Eggs Benedict may now be available in several iterations across the world but it first became popular in none other than New York City.  In fact, nearly immediately after its introduction into the food scene, eggs benedict became one of the most popular brunch items in America. Of course, is also good for breakfast.

Eggs Benedict is a simple item, full of flavor and savory goodness.  Typically, the item is just a poached egg atop and a slice of Canadian bacon atop a toasted English muffin, and smothered in Hollaindaise sauce.  Because the item is so popular globally, though, it is not uncommon to find variations in the recipe which might substitute bacon or ham or to add spinach and tomato (a la “florentine”).   Some might also substitute other proteins like chorizo or add mushrooms or even exotic cheese like brie or swiss.


The omelette is the classic breakfast staple that actually has more rustic French roots.  What we know as an omelette today is actually far more refined than the original recipe, which began long before the term “omelette” came to be used as a means to describe it.  According to food historians, the term “omelett” did not really come to be used until the mid-16th century despite the fact that the dish may have been around for at least 200 years before that.

Of course, no matter what it is called—or where it came from—the classic omelette is simply whole eggs, beaten with, perhaps, a small amount of milk or cream, and then cooking rapidly in a thin layer, folding it upon itself.  Most people also like to add cheese and other ingredients—like bacon, peppers, mushrooms, onions, and other farm-fresh produce—for more flavor or complexity.