Italian-style eggs benny @ Bar Buca

Yo, so last Sunday we’re hanging out in Yorkville at Buca Osteria & Bar, for some real-deal Italian brunch. And we ain’t just talking ’bout pasta and pizza in the morning — although you KNOW there has to be pizza involved. They’ve also got this crazy Italian take on eggs benny…they call it bombolone:

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OK, now let’s break it down. What you’ve got is an Italian doughnut, topped with porchetta, non-fried green tomato, salsa verde, a perfectly poached egg, and then a whole lotta marscapone on top. It sure beats the hell outta back bacon on an English muffin at Tim Horton’s, son!!!!

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Of course, Italian brunch means you’re not just eating one thing. We’re also throwing down some far-out farinata! This Genovese chickpea crepe is topped with stracciatella, hen’s eggs and a buncha black truffles, all the way from Lazio… Mamma mia!

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And like I said, it wouldn’t be Italian brunch without pizza. This funghi pie is topped with mushrooms, gorgonzola, more marscapone — dude, this is body by marscapone! — and then some marjoram leaves, for that one serving of green stuff. Man, this fun guy is crispy, chewy and soooo not leaving for L.A. anytime soon, bro!!!!

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Black Sabbath for brunch, bro!

So, we’re hanging out at Parallel, this funky, post-industrial joint on Geary Ave, just a reverberating tritone away from the Rehearsal Factory jam space. Now, this place is serving up all kinds of Middle Eastern classics: hummus, falafel, shakshuka…but what really caught my eye was the Black Sabbath.

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Dude, this is the eggs benny of doom, bro! You’ve got two poached eggs on rye bread, but instead of hollandaise, they smother it in this black tahini, which has a super-strong sesame flavour, equal parts smooth and sludgy, like an Electric Funeral in Flavourtown. I’m not sure it goes all that well with eggs and tomatoes, since it tends to dominate everything on the plate…just like how Black Sabbath crushes everything in its path.