Acing the breakfast sandwich in 2016

By Rose Reisman The Roncy strip is home to many restaurants with character, and The Ace is no exception. It exudes a homey, old school charm - no wonder, as it maintains many of the vintage trappings of the restaurant it used to be in the 80’s. The old diner counter works as the bar, where one can have beer served up through an old milkshake machine. Started by Maggie Ruhl and Greg Boggback in 2011, The Ace offers a twist on comfort food for lunch, dinner and weekend brunch, as well as a special Sunday dinner deal – a free kid’s meal with any adult entrée. The kids will love classic favourites such as Mac and Cheese with a side of cauliflower. The menu includes inventive daily specials, as well as famed favourites such as the Xmas Burger – a Hayter’s Farm turkey burger with stuffing centre, topped with cranberry & wild turkey bourbon compote, lettuce, tomato, and mayo. It’s also a best bet for brunch with its Ace Benedict – two free-run poached eggs with parmesan leek fondue & peameal bacon on English muffins, served with home fries. The menu has even garnered the attention of "Diners, Drive-ins and Dives", which filmed one of its Canadian episodes here in 2013. In addition to its mouth-watering menu, The Ace also offers up drink specials with its carefully crafted cocktail menu including standard and seasonal options. For a memorable brunch you can make yourself, try my take on an breakfast sandwich:

Serves 4 4 oz boneless chicken breast 4 whole-wheat English muffins, sliced in half 1/2 cup grated cheddar cheese 1/2 cup chopped roasted peppers, jarred or roasted in oven 4 eggs

1. In heated skillet sprayed with vegetable oil, cook chicken on medium heat about 4 minutes per side, just until cooked through. Let cool, then slice thinly.
2. Toast English muffins in oven at 450°F (230°C) or in a toaster oven. Divide cheese and roasted peppers over top and heat for another minute, just until cheese melts. Divide sliced chicken over top.
3. Meanwhile in large skillet sprayed with vegetable oil, cook eggs in a 2-inch/5 cm mold if desired) for about 4 minutes, just until whites are cooked and yolk is slightly runny.
4. Slip chicken and eggs carefully onto 4 cheese-filled muffin halves and top with remaining halves.

Preparation Time: 10 minutes Cooking Time: 10 minutes Nutritional Information per Serving Calories 278 Carbohydrates 28.6 g Fibre 4.8 g Protein 21.9 g Fat 9.3 g Saturated Fat 3.4 g Cholesterol 209 mg Sodium 581 mg