Eggs might be a staple at breakfast time, but in fact there’s no time of day that doesn’t feel right for them. Egg sandwiches at midday, eggs for a late-night breakfast, any of it will do for one of the most versatile foods.
Cajun Prime Rib Hash
Everything is done with a Southwestern flair at Axel’s Bonfire, and the brunch menu is no exception. The flavor-packed Cajun prime rib hash (11.95) starts with big chunks of prime rib, cubed potatoes, bell peppers and sweet yellow onions. All are cooked on a flat top until nice and crispy, topped with two eggs any style, finished with Cajun hollandaise and garnished with green onions. The Southwest burrito ($11.95) is another brunch staple, a 12-inch flour tortilla stuffed with scrambled eggs, cheddar and Monterey jack cheeses, chorizo, sweet bell peppers and yellow onions, all topped with Southwestern sauce and baked in the oven, served with salsa and cheesy hashbrowns. Remaining brunch items include build-your-own omelets and ham and eggs. Brunch is served from 11 a.m. to 2 p.m. Sundays.
Truffle Grilled Ham and Cheese
If anything will get you to eat eggs at lunch, it’s got to be chef Mark Stankey’s truffle grilled ham and cheese ($11.95) at Woody’s Grille. Served on thick-cut Texas toast, the traditional ham and cheese sandwich is made luxurious with smoked gouda, black truffle oil and one over-easy egg placed on top, giving it a nice texture when the yolk breaks. “It’s definitely a knife and fork sandwich,” Stankey says. A small Caesar salad accompanies the meal.
Spinach and Bacon Egg Panini
Breakfast on the run can be wholesome, too. At Einstein Bros Bagels, you’ll find egg wraps and egg paninis, like the spinach and bacon egg panini ($5.50) made with spinach, Swiss and mozzarella cheeses, and a spicy roasted-tomato spread, and served on grilled ciabatta bread. If you’re watching your diet, choose an egg bagel sandwich made with egg whites and one of the thin bagel varieties ($4.25-$4.75), which cut the calorie count in half.
Huevos a la Mexicana
Pairing eggs with the spicy flavors of Mexico is a natural marriage, like the rice, beans, tomatoes, onions and jalapenos that you’ll find in the huevos a la Mexicana dish ($7.25) at El Azteca, which comes with scrambled eggs and flour or corn tortillas. Served at both lunch and dinner, other egg-based favorites include the huevos rancheros ($7.25) with eggs over-easy and a mild ranchero sauce, or the huevos con chorizo ($5.75), made with scrambled eggs and chorizo sausage.
Egg Salad Sandwich
The traditional egg salad at Dufner’s is made from scratch each morning. As a sandwich ($3.79 for a half or $5.79 for a whole), it’s served with lettuce and tomato on whole wheat bread, or get it on an 8-inch hoagie, white, nine-grain or rye bread. Order the box special for an additional $2, and the sandwich comes with your choice of two sides, like chips, fruit, coleslaw or a dessert.
Fat Nat’s Omelet
Owner Jeff Nat’s interest in travel and his penchant for spicy, vibrant flavors have been fortuitous for Fat Nat’s Eggs customers. The Fat Nat’s omelet ($9.75) is a case in point, made with chorizo sausage, onion, tomatoes and cheese, and served on top of a bed of American fries. The dish is covered with green chili sauce made from roasted hatch chilies, a pepper native to Hatch, N.M., that Nat became familiar with while visiting the Southwest. Another similarly inspired dish is the huevos rancheros carnitas ($9.25), stuffed with pork that is slow-cooked in-house. Nat says his dishes are actually spicy, not just “Minnesota hot,” so be prepared to take some heat. You also can order salsas on the side.
Peggy Rasmussen of Peg’s Countryside Café first tasted the difference in farm-fresh eggs nearly four decades ago, and she’s been using them ever since. If you’re in the mood for an egg at lunchtime, try the Countryside burger ($8.95), a juicy sirloin burger topped with bacon, egg, hash browns, cheddar cheese, lettuce and tomato, and served on a ciabatta bun. The broken egg yolk dribbles over the beef and bacon, creating the ultimate combination of flavor and texture. One of Rasmussen’s other favorites is the chilaquiles ($6.95), which runs as a special on Thursdays. The scramble is made with eggs, pico de gallo, chorizo sausage, corn tortilla chips, pepper jack cheese and cilantro. She says customers have increasingly shown a taste for spicier fare at the café, even with build-your-own omelets, for which the hot Italian sausage is very popular. Breakfast is served all day.