Let there be brunch…

By Mark Eglington

A laid-back event for Saturday night carousers who didn’t make it to breakfast the next morning, “brunch” was first mentioned by British social writer Guy Beringer in the late 1890s. In the roaring twenties, across the pond, the American social elite’s idea of brunching led to fancy affairs in grand hotels with the likes of oysters, eggs, caviar and champagne on offer.

Gradually ordinary families also adopted the “brunch” habit for easy, no-nonsense ways to enjoy a relaxing weekend morning at home, or a celebratory affair at a local restaurant. Today, brunching has, as one writer so aptly put it, become “a weekend activity worthy of classification as ‘sport’.” Lineups are long, plates piled high, syrups infused, waffles are sandwiches, cocktails come in pitchers—it can get a little crazy. It’s still a social thing but because of the value of flipping tables, brunch has become more rushed than leisurely and less about hash browns than hashtags. So, eggs, camera, action…let’s re-invent Saturday or Sunday brunch at home.

Cooking is, after all, a togetherness activity and with the right ingredients, good company and a sleek, new kitchen workstation called The Galley, you’ll be prepping, cooking, serving and entertaining in style. Plus with thoughtful custom features like double-tier basins and taps, cutting boards, bowls, colanders, drain racks and covers, and specialty built in serving boards plating and washing up will be much more fun.

Now, where’s that mimosa I was promised?


For over 15 years, Mark Eglington has been passionate about European-manufactured best-in-class appliances. By day, he is the President of Canadian-owned Euro-Line Appliances; by night he’s perfecting his cooking skills.

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