LCBO Food & Drink Holiday 2025

DRESSED EGGS WITH WHITE ANCHOVIES, PICKLED ONIONS & EVERYTHING BAGEL SPICE A dressed egg delivers all the joy of a devilled egg without the labour. These soft-boiled eggs are decked out with salty anchovies, sweet pick led pearl onions and crunchy everything bagel spice. The leftover spice mix is a great topper for salads, dips or avocado toast.

MINI TUNA MELTS WITH OLIVES & HERBS This diner classic gets an upgrade with fresh herbs, toasted pine nuts and briny olives. The colourful tuna salad is piled on mini brioche buns, topped with sharp cheddar then toasted until delightfully gooey. It’s the perfect sandwich to build a casual weekend lunch around. 1/4 cup (60 mL) finely chopped parsley 3 tbsp (45 mL) finely chopped tarragon 1/4 cup (60 mL) finely chopped red onion 1/2 cup (125 mL) green olives, preferably Castelvetrano, pitted, roughly chopped 3 tbsp (45 mL) capers, drained 2 tbsp (30 mL) lemon juice 1 tsp (5 mL) lemon zest 1/4 cup (60 mL) mayonnaise Salt and freshly ground pepper to taste 3 tbsp (45 mL) pine nuts, toasted 4 brioche slider buns 31/2 oz (100 g) good-quality aged cheddar, thinly sliced or grated 2 cans (170 g each) white albacore tuna packed in water, drained

1. Preheat oven to 400 ° F (204 ° C). Line a baking sheet with parchment. 2. Place tuna, parsley, tarragon, onion, olives, capers, lemon juice and zest, mayo, salt and pepper in a medium-size mixing bowl. Mash with a fork to break up pieces of tuna and stir to combine. Stir in pine nuts. 3. Split buns and place on the baking sheet, cut sides up. Toast until golden brown, about 5 minutes. 4. Spread 3 to 4 tbsp (45 to 60 mL) tuna mixture onto each bun. Divide cheese evenly overtop. Return to oven and bake until cheese is melted and bubbling, about 10 minutes. Serve immediately.

6 eggs 2 tbsp (30 mL) white sesame seeds 1 tbsp (15 mL) black sesame seeds

1 tbsp (15 mL) poppy seeds 1 tsp (5 mL) granulated garlic 1/2 tsp (2 mL) caraway seeds 1/4 tsp (1 mL) freshly ground pepper 1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt, plus more to taste 12 white anchovies 2 tbsp (30 mL) mayonnaise 12 pickled pearl onions 1. Bring a medium-size pot of water to a boil. Gently lower eggs into water and cook for 8 minutes. Drain and transfer eggs into a bowl of ice water. Cool completely, drain and peel. Set aside. 2. To make everything spice, place both sesame seeds, poppy seeds, garlic, caraway seeds and pepper in a small frying pan. Heat over medium, shaking pan occasionally, until toasted and fra grant, about 5 minutes. Transfer to a small bowl. 3. Cut eggs in half lengthwise. Place on a serv ing platter cut side up. Season with salt. Sprinkle about 3/4 tsp (4 mL) of everything spice on top of each egg half, saving rest for another use. 4. Drape an anchovy over each egg half. Dollop a dime-size amount of mayonnaise beside each anchovy. Carefully place a pickled pearl onion on each dollop. Serve immediately.

Makes 8

WHAT TO SERVE Planalto White Reserva LCBO 43697, $12.95

Portugal’s dry white blends are delightfully ver satile food wines (and a superb value). Big fruit flavours and bright acidity match the citrus and herbal elements of the melts perfectly.

They won’t re-gift this one. Promise. Give them an AGO Membership ago.ca

Makes 12 dressed eggs

WHAT TO SERVE Codorníu Brut Clasico Organic LCBO 215814, $16.75

Bone-dry bubbly works with so many savoury things, especially eggs. Spanish cava, made in the traditional method, is a fabulous bargain. This one has subtle notes of pear, citrus and fig.

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HOLIDAY 2025 ————————