How-To: Holiday Brunch with Clementine

Dec 11, 2016

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Of all the opportunities to eat and drink during the holidays, we favour a good brunch. Despite some of the “bad publicity” this mealtime has received, there’s not a lot that buttery pastries and boozy coffees can’t fix.




To help with your holiday hosting, we’ve teamed up with Clementine, one of Canada’s most lovable brunch spots, to serve up a recipe that will impress your guests.



Braised Bacon Benedict



Turkish Eggs


Amongst the café’s delightful menu of Turkish Eggs, Fried Chicken Toast and Brüssels Style Waffle, the savoury Chorizo Verde Tostada is a favourite. Exclusive to EQ3 Inhabit, find the recipe below.



Chorizo Verde Tostada


Chorizo Verde Tostada

Makes 6



Chorizo Verde (Recipe Follows)

Curtido (Recipe Follows)

Salsa Roja (Recipe Follows)

Avocado Crema (Recipe Follows)

Cotija Cheese, crumbled (Available at El Izalco, or your local latin market)

6 Tostadas (Available at El Izalco)

6 Eggs (we use Nature’s Farm)

Picked cilantro leaves for garnish



Fry six eggs sunny-side up. While the eggs are frying, place about a tbsp each of the avocado crema and salsa roja on each tostada. Add ¼ cup of chorizo to each, then top with about 1.5 tbsp of curtido (or more, depending on your preference). Place an egg on each tostada and finish with a few leaves of cilantro and crumbled cotija.


Chorizo Verde:

450g ground pork

1 tsp black pepper, ground

1 tbsp coriander, ground

¼ tsp cumin, ground

½ tsp dry oregano

4 cloves

3 jalapeno peppers

1 head of garlic, peeled

¼ cup apple cider vinegar

½ bunch of parsley

¼ bunch cilantro

1 Tbsp salt


Halve and remove the seeds from the jalapeno peppers. Heat a large pan over medium high heat and open a window. Once the pan is hot, toast the peppers and garlic cloves until blackened in spots and slightly softened. Puree the garlic and peppers with all the remaining ingredients except the ground pork in a blender until smooth. Mix the puree with the pork and cook over medium heat until the pork is cooked through and the liquid has reduced to coat the meat. Reserve warm.





¼ Head of cabbage finely sliced

3 radishes finely sliced

1 tsp salt

½ tsp sugar

1 tbsp vinegar


Rub the salt and sugar into the cabbage, toss with the vinegar and radishes, keep cold.


Avocado crema

1 avocado, peeled and diced

2 tbsp sour cream

1 tsp lime juice

1 tsp honey

½ tsp salt

¼ Jalapeno, sliced


Blend all the ingredients until smooth.




Salsa Roja

2 large tomatoes

4 guajillo chilis (available at El Izalco)

3 cloves of garlic, peeled

3 cloves of black garlic (available at Sun Wah)

¼ tsp cumin, ground

¼ tsp dry oregano

1 tbsp brown sugar

2 tbsp apple cider vinegar

1 tbsp lime juice

1 tbsp canola oil


Stem and seed the guajillo chilis, toast the chilis and garlic over medium-high heat. Preheat the broiler on your oven to 500F, broil the tomatoes until slightly blackened. In a large sauce pot place the tomatoes, chilis, garlic, black garlic, spices, sugar and vinegar, simmer until the chilis are soft, about 30 minutes. Add the oil and lime juice and blend until smooth and season with salt to taste.






If you’re living in Winnipeg (or visiting this holiday season) stop by the cozy Exchange District spot and try the dish yourself! The beautiful interior (designed by Winnipeg-born, NYC-living Fiona Sanipelli) and locally roasted coffee (courtesy of Dogwood Coffee Co.) is a treat in itself.










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