SHOWROOM OPEN MON-SAT 10-6 | SUN 12-5 | 416-926.1120 SHOWROOM HOURS | MON-SAT 10-6 | SUNDAYS 12-5 | 416.926.1120

A Mother's Day Menu Courtesy of Emma's Eatery

Smoked Trout Tartine

Ingredients:
  • 1 loaf high quality sourdough bread 
  • 1 filet of smoked trout
  • 1 cup of cream cheese
  • Pickled red onion or shallots
  • Capers
  • 1 lemon, zested 
  • Fresh dill
Directions:
  • Toast up your delicious sourdough
  • Smear with cream cheese
  • Flake trout on top
  • Place onions, capers, lemon zest and dill on top of trout and enjoy 
Spring Frittata with Peas, Gruyere & Asparagus
Ingredients:
  • 2 tbsp butter
  • 1/2 tsp salt and pepper 
  • 1 lb of asparagus, ends snapped off, cut into small rounds
  • 6 eggs, whisked 
  • 3/4 cup of cream or whole milk
  • 1/2 cup of fresh green peas
  • 1 cup of crumbled gruyere 
Directions:
  • Preheat oven to 350 degrees
  • Whisk together in a bowl eggs, salt, pepper, cream
  • Add in peas, asparagus
  • Bake in oven for 30-35 minutes
  • Add crumbled gruyere and broil for 3-4 minutes
Soft Boiled Eggs with Crispy Prosciutto 
Ingredients: 
  • 12 eggs
  • 6 slices of prosciutto 
  • Crusty bread
  • Butter 
  • Maldon salt
  • Cracked black pepper 
Directions:
  • Boil your eggs for 6 minutes for a soft boiled egg
  • In a 425 oven, bake the prosciutto slices until crispy
  • Toast your crusty bread, smear with butter
  • Cut open your soft boiled egg on top of the bread and season with maldon salt and cracked black pepper 
  • Top with crispy prosciutto and enjoy!
Citrus Salad with Creme Fraiche
Ingredients:
  • 2 blood oranges
  • 2 cara cara oranges
  • 2 naval oranges
  • 2 grapefruit 
  • 1 container creme fraiche
  • 1 bunch fresh mint 
  • Wildflower honey
Directions:
  • Cut up all of the citrus into lovely rounds or wedges
  • Arrange in a bowl or on a platter
  • Drizzle with wildflower honey
  • Top with a dollop of creme fraiche
  • Top with fresh picked mint leaves
All dishes above serve four to six guests.