Breakfast Sandwich Smackdown: Our Search for the City’s Best Brunch on a Bun
Dundas Park Kitchen’s updated sausage McMuffin is meaty, cheesy and sloppy enough to conquer the bleariest of morning fogs. The real secret, though, is the trio of sauces: spicy Kozlik’s mustard, garlicky chimichurri and a chunky relish made with sweet sautéed onions and whole kernels of corn. Piled high on an English muffin, the sandwich walks a fine line between breakfast and burger—which is part of the appeal. $7.50. 2066 Dundas St. W., 647-351-4793
The Stockyards on St. Clair Avenue West fries more than just chicken. For brunch, poached eggs are dipped in buttermilk, dredged in cayenne-spiced flour and crisped in hot oil until the outsides turn golden but the yolks are still oozy enough to saturate a flaky biscuit bun. The sandwich comes topped with sage sausage, house-cured bacon or, for the truly intrepid, both. $7. 699 St. Clair Ave. W., 416-658-9666
Chef Graham Pratt at The Gabardine is particular about his scrambled eggs: he likes them soft and a little wet, but never spongy. Eased onto a toasted English muffin and topped with gooey white cheddar and tangy onion jam, the veg-friendly sandwich is savoury, sweet and surprisingly light. You hardly even miss the pork. $9. 372 Bay St., 647-352-3211
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