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Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"},"mburke":{"type":"authors","id":"11546","meta":{"index":"authors_1591205172","id":"11546","found":true},"name":"Mel Burke","firstName":"Mel","lastName":"Burke","slug":"mburke","email":"melanienburke@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"When Mel Burke isn't singing 80's love songs to her dog, she writes about books, food, dating, travel, and the constantly weird adventure that is living in California. Find her online everywhere @melburkewrites.","avatar":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Mel Burke | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mburke"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_130740":{"type":"posts","id":"bayareabites_130740","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130740","score":null,"sort":[1548436208000]},"guestAuthors":[],"slug":"5-places-in-the-bay-area-to-find-the-perfect-donut","title":"5 Places in the Bay Area to Find the Perfect Donut","publishDate":1548436208,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n","blocks":[],"excerpt":"Whether you prefer a classic, sugar-coated snack or you’re a little more adventurous in your donut life, the Bay Area has a treat for you. ","status":"publish","parent":0,"modified":1558727380,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1435},"headData":{"title":"5 Places in the Bay Area to Find the Perfect Donut | KQED","description":"Whether you prefer a classic, sugar-coated snack or you’re a little more adventurous in your donut life, the Bay Area has a treat for you. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Places in the Bay Area to Find the Perfect Donut","datePublished":"2019-01-25T17:10:08.000Z","dateModified":"2019-05-24T19:49:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130740 https://ww2.kqed.org/bayareabites/?p=130740","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/25/5-places-in-the-bay-area-to-find-the-perfect-donut/","disqusTitle":"5 Places in the Bay Area to Find the Perfect Donut","path":"/bayareabites/130740/5-places-in-the-bay-area-to-find-the-perfect-donut","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130740/5-places-in-the-bay-area-to-find-the-perfect-donut","authors":["11546"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_14453","bayareabites_477","bayareabites_125","bayareabites_49","bayareabites_2889","bayareabites_14757","bayareabites_14745","bayareabites_9359"],"featImg":"bayareabites_130751","label":"bayareabites"},"bayareabites_119748":{"type":"posts","id":"bayareabites_119748","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119748","score":null,"sort":[1502337076000]},"guestAuthors":[],"slug":"how-the-battling-kellogg-brothers-revolutionized-american-breakfast","title":"How The 'Battling' Kellogg Brothers Revolutionized American Breakfast","publishDate":1502337076,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/fa/2017/08/20170808_fa_01.mp3\u003c/p>\n\u003cp>Today, the typical American grocery store might devote an entire aisle to breakfast cereal, but that wasn't always the case. In fact, boxed cereals were an invention of the 20th century, designed and marketed by two brothers from Michigan.\u003c/p>\n\u003cp>Dr. John Harvey Kellogg had first conceived of a healthy, plant-based breakfast in his capacity as the director of the Seventh-day Adventist sanitarium in Battle Creek, Mich. His younger brother, Will, was the business innovator, who figured out how to market John's creation.\u003c/p>\n\u003cp>Medical historian Howard Markel describes the mass production of Kellogg's Corn Flakes in 1906 as an event that took the world by storm. \"You could simply pour breakfast out of a box,\" he says. \"Even dad could make breakfast now.\"\u003c/p>\n\u003cfigure id=\"attachment_119753\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85.jpg\" alt=\"While Dr. John Harvey Kellogg (left) was prescient about the concept of wellness. His brother, Will Keith Kellogg, right, was the marketing mastermind behind the Kellogg company's success.\" width=\"600\" height=\"300\" class=\"size-full wp-image-119753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-520x260.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">While Dr. John Harvey Kellogg (left) was prescient about the concept of wellness. His brother, Will Keith Kellogg, right, was the marketing mastermind behind the Kellogg company's success. \u003ccite>(Library of Congress/Wikipedia; Will Keith Kellogg Foundation/Wikipedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But despite their business success, the brothers' relationship was contentious. A series of lawsuits ended with the Will being awarded the rights to the family name.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Will later made a mint off of bran cereals, even though that was truly John Harvey's creation,\" Markel says. \"There was a lot of bad blood between them, and then after the lawsuit they rarely, if ever, spoke to one another again.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On American breakfast before the days of boxed cereal \u003c/strong>\u003c/p>\n\u003cp>If you look at what people ate in America in the late 19th century or even the early 20th century, it was very heavy in animal fats, often cured meats. So they're very salty, a lot of sugar. You would have for breakfast, potatoes that were fried in the congealed fat from the night before. A lot of alcohol and caffeine [were] consumed, a lot of carbohydrates.\u003c/p>\n\u003cfigure id=\"attachment_119754\" class=\"wp-caption alignright\" style=\"max-width: 292px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85.jpg\" alt=\"The Kelloggs The Battling Brothers of Battle Creek by Howard Markel\" width=\"292\" height=\"432\" class=\"size-full wp-image-119754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85.jpg 292w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85-240x355.jpg 240w\" sizes=\"(max-width: 292px) 100vw, 292px\">\u003cfigcaption class=\"wp-caption-text\">The Kelloggs\u003cbr>The Battling Brothers of Battle Creek\u003cbr>by Howard Markel\u003c/figcaption>\u003c/figure>\n\u003cp>And making breakfast was an ordeal. Even if you made porridge or mush, these whole grains took hours to melt down and make into a mush or a soft form. So these poor mothers were getting up very early and they're probably taking care of their children all night. They had to start a wood burning fire. And so making breakfast was a great ordeal.\u003c/p>\n\u003cp>But John Harvey Kellogg invented [cereal] for the [invalid] people who came to his Battle Creek sanitarium. It was his little brother Will who realized there are a lot more people who are healthy and just want a convenient, tasty breakfast, than those who are ill and need an easily digestible breakfast.\u003c/p>\n\u003cp>\u003cstrong>On how the flake cereal was born \u003c/strong>\u003c/p>\n\u003cp>[The brothers] first started serving double-baked zwieback biscuits out of whole graham grain. ... [Dr. Kellogg] decided to grind up the zwieback into little crumbs, and that was their first cereal. He called it granola.\u003c/p>\n\u003cp>But they weren't happy with that, Dr. Kellogg or his brother. And they thought, there's got to be a better way to make cereal than just grinding up toasted bread, basically. And so they worked and they worked and they worked and Dr. Kellogg tells a story that he had a dream of how to make flake cereal and that's how the whole thing began.\u003c/p>\n\u003cp>\u003cstrong>On Dr. John Harvey Kellogg's concept of wellness \u003c/strong>\u003c/p>\n\u003cp>[Dr. Kellogg] called it \"biologic living,\" and he was really prescient about this. Don't forget, at the turn of the last century, most doctors were fixated on diseases — not preventing them, but treating them once they occurred. ... Dr. Kellogg was all about preventing these diseases before they ever happened, by living a healthy life. That included exercise, a lot of vigorous physical activity, eating a grain and vegetable diet, avoiding animal fats or meats or as he called it, \"flesh-eating.\" ... No alcohol, no caffeine of any kind.\u003c/p>\n\u003cp>He also was very chaste and reminded both his readers and his followers that sex outside of the marriage, of course, was not a good idea, but [that] sex for anything other than procreation really sapped the soul and sapped the spirit. And of course, he was very much opposed to masturbation of any kind, something he wrote about extensively and called \"the solitary vice.\"\u003c/p>\n\u003cp>\u003cstrong>On John Harvey's connection to the co-founders of the Seventh-day Adventist Church \u003c/strong>\u003c/p>\n\u003cp>John Harvey, even as a young boy and a young man, just exuded brilliance and was curious about everything. ... The co-founders of the denomination ... realized this young man was quite special, so they groomed him and a big part of Seventh-day Adventism.\u003c/p>\n\u003cp>He later came to edit their magazine called \u003cem>The Health Reformer\u003c/em>, which John Harvey later changed the name to \u003cem>Good Health,\u003c/em> because he realized that people don't like reform. They like to be healthy, but they don't want somebody telling them to reform. So they realized that John Harvey could be the head of their health avenue, the health section of their denomination.\u003c/p>\n\u003cp>\u003cstrong>On Will, the marketing genius \u003c/strong>\u003c/p>\n\u003cp>John, the older brother, never missed an opportunity to pick on or humiliate his younger brother, from childhood on. ... Will was this business genius who knew how to run a very large organization, not only keep accounts, but come up with new methods to keep accounts in a better way. He was brilliant at human resources, because you had thousands of employees doing all sorts of different tasks, and he just had his hand in every pot, and knew how to do it. ... The psychic cost of being made fun of and treated as a lackey was very difficult for Will's psyche.\u003c/p>\n\u003cp>\u003cstrong>On the brothers' fight over the brand name Kellogg's \u003c/strong>\u003c/p>\n\u003cp>As soon as poor Will became successful and John Harvey sold him the rights and made a mint off of Corn Flake stock, [John Harvey] started making his own cereal and calling it \"Kellogg's.\" And, of course, Will, by this time ... was investing millions of dollars a year in ads, and he felt that another Kellogg-named product, that was not nearly as tasty as his product, would harm his company.\u003c/p>\n\u003cp>So he sued John Harvey, and then John Harvey sued Will. And this lawsuit, even though there were peaks and valleys and agreements and disagreements, it went for almost a decade, going all the way to the Michigan State Supreme Court. The basic question was, \"Who was the real Kellogg? Who had the right to use the name Kellogg on a box of cereal?\"\u003c/p>\n\u003cp>Will said, \"Everybody who hears the name Kellogg's thinks of Corn Flakes now.\" By that time — this is early 1920 — they did.\u003c/p>\n\u003cp>The judges agreed with Will and he won the case, and poor John Harvey had to pay all the legal costs and everything else, and he could only put his name in tiny writing on the bottom of the box for any cereal he created.\u003c/p>\n\u003cp>\u003cem>Sam Briger and Heidi Saman produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A century ago, two brothers took the world by storm with their mass-produced boxed cereal. Medical historian Howard Markel chronicles the contentious relationship between the creators of Corn Flakes.","status":"publish","parent":0,"modified":1502337076,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1214},"headData":{"title":"How The 'Battling' Kellogg Brothers Revolutionized American Breakfast | KQED","description":"A century ago, two brothers took the world by storm with their mass-produced boxed cereal. Medical historian Howard Markel chronicles the contentious relationship between the creators of Corn Flakes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How The 'Battling' Kellogg Brothers Revolutionized American Breakfast","datePublished":"2017-08-10T03:51:16.000Z","dateModified":"2017-08-10T03:51:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119748 https://ww2.kqed.org/bayareabites/?p=119748","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/09/how-the-battling-kellogg-brothers-revolutionized-american-breakfast/","disqusTitle":"How The 'Battling' Kellogg Brothers Revolutionized American Breakfast","nprByline":"Terry Gross, NPR Food","nprStoryId":"542145177","nprApiLink":"http://api.npr.org/query?id=542145177&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/08/08/542145177/how-the-battling-kellogg-brothers-revolutionized-american-breakfast?ft=nprml&f=542145177","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Aug 2017 16:38:00 -0400","nprStoryDate":"Tue, 08 Aug 2017 16:25:00 -0400","nprLastModifiedDate":"Tue, 08 Aug 2017 18:31:25 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2017/08/20170808_fa_01.mp3?orgId=427869011&topicId=1053&d=2005&p=13&story=542145177&t=progseg&e=542218842&seg=1&ft=nprml&f=542145177","nprAudioM3u":"http://api.npr.org/m3u/1542253913-1442a5.m3u?orgId=427869011&topicId=1053&d=2005&p=13&story=542145177&t=progseg&e=542218842&seg=1&ft=nprml&f=542145177","path":"/bayareabites/119748/how-the-battling-kellogg-brothers-revolutionized-american-breakfast","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2017/08/20170808_fa_01.mp3?orgId=427869011&topicId=1053&d=2005&p=13&story=542145177&t=progseg&e=542218842&seg=1&ft=nprml&f=542145177","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2017/08/20170808_fa_01.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, the typical American grocery store might devote an entire aisle to breakfast cereal, but that wasn't always the case. In fact, boxed cereals were an invention of the 20th century, designed and marketed by two brothers from Michigan.\u003c/p>\n\u003cp>Dr. John Harvey Kellogg had first conceived of a healthy, plant-based breakfast in his capacity as the director of the Seventh-day Adventist sanitarium in Battle Creek, Mich. His younger brother, Will, was the business innovator, who figured out how to market John's creation.\u003c/p>\n\u003cp>Medical historian Howard Markel describes the mass production of Kellogg's Corn Flakes in 1906 as an event that took the world by storm. \"You could simply pour breakfast out of a box,\" he says. \"Even dad could make breakfast now.\"\u003c/p>\n\u003cfigure id=\"attachment_119753\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85.jpg\" alt=\"While Dr. John Harvey Kellogg (left) was prescient about the concept of wellness. His brother, Will Keith Kellogg, right, was the marketing mastermind behind the Kellogg company's success.\" width=\"600\" height=\"300\" class=\"size-full wp-image-119753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-520x260.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">While Dr. John Harvey Kellogg (left) was prescient about the concept of wellness. His brother, Will Keith Kellogg, right, was the marketing mastermind behind the Kellogg company's success. \u003ccite>(Library of Congress/Wikipedia; Will Keith Kellogg Foundation/Wikipedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But despite their business success, the brothers' relationship was contentious. A series of lawsuits ended with the Will being awarded the rights to the family name.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Will later made a mint off of bran cereals, even though that was truly John Harvey's creation,\" Markel says. \"There was a lot of bad blood between them, and then after the lawsuit they rarely, if ever, spoke to one another again.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On American breakfast before the days of boxed cereal \u003c/strong>\u003c/p>\n\u003cp>If you look at what people ate in America in the late 19th century or even the early 20th century, it was very heavy in animal fats, often cured meats. So they're very salty, a lot of sugar. You would have for breakfast, potatoes that were fried in the congealed fat from the night before. A lot of alcohol and caffeine [were] consumed, a lot of carbohydrates.\u003c/p>\n\u003cfigure id=\"attachment_119754\" class=\"wp-caption alignright\" style=\"max-width: 292px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85.jpg\" alt=\"The Kelloggs The Battling Brothers of Battle Creek by Howard Markel\" width=\"292\" height=\"432\" class=\"size-full wp-image-119754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85.jpg 292w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85-240x355.jpg 240w\" sizes=\"(max-width: 292px) 100vw, 292px\">\u003cfigcaption class=\"wp-caption-text\">The Kelloggs\u003cbr>The Battling Brothers of Battle Creek\u003cbr>by Howard Markel\u003c/figcaption>\u003c/figure>\n\u003cp>And making breakfast was an ordeal. Even if you made porridge or mush, these whole grains took hours to melt down and make into a mush or a soft form. So these poor mothers were getting up very early and they're probably taking care of their children all night. They had to start a wood burning fire. And so making breakfast was a great ordeal.\u003c/p>\n\u003cp>But John Harvey Kellogg invented [cereal] for the [invalid] people who came to his Battle Creek sanitarium. It was his little brother Will who realized there are a lot more people who are healthy and just want a convenient, tasty breakfast, than those who are ill and need an easily digestible breakfast.\u003c/p>\n\u003cp>\u003cstrong>On how the flake cereal was born \u003c/strong>\u003c/p>\n\u003cp>[The brothers] first started serving double-baked zwieback biscuits out of whole graham grain. ... [Dr. Kellogg] decided to grind up the zwieback into little crumbs, and that was their first cereal. He called it granola.\u003c/p>\n\u003cp>But they weren't happy with that, Dr. Kellogg or his brother. And they thought, there's got to be a better way to make cereal than just grinding up toasted bread, basically. And so they worked and they worked and they worked and Dr. Kellogg tells a story that he had a dream of how to make flake cereal and that's how the whole thing began.\u003c/p>\n\u003cp>\u003cstrong>On Dr. John Harvey Kellogg's concept of wellness \u003c/strong>\u003c/p>\n\u003cp>[Dr. Kellogg] called it \"biologic living,\" and he was really prescient about this. Don't forget, at the turn of the last century, most doctors were fixated on diseases — not preventing them, but treating them once they occurred. ... Dr. Kellogg was all about preventing these diseases before they ever happened, by living a healthy life. That included exercise, a lot of vigorous physical activity, eating a grain and vegetable diet, avoiding animal fats or meats or as he called it, \"flesh-eating.\" ... No alcohol, no caffeine of any kind.\u003c/p>\n\u003cp>He also was very chaste and reminded both his readers and his followers that sex outside of the marriage, of course, was not a good idea, but [that] sex for anything other than procreation really sapped the soul and sapped the spirit. And of course, he was very much opposed to masturbation of any kind, something he wrote about extensively and called \"the solitary vice.\"\u003c/p>\n\u003cp>\u003cstrong>On John Harvey's connection to the co-founders of the Seventh-day Adventist Church \u003c/strong>\u003c/p>\n\u003cp>John Harvey, even as a young boy and a young man, just exuded brilliance and was curious about everything. ... The co-founders of the denomination ... realized this young man was quite special, so they groomed him and a big part of Seventh-day Adventism.\u003c/p>\n\u003cp>He later came to edit their magazine called \u003cem>The Health Reformer\u003c/em>, which John Harvey later changed the name to \u003cem>Good Health,\u003c/em> because he realized that people don't like reform. They like to be healthy, but they don't want somebody telling them to reform. So they realized that John Harvey could be the head of their health avenue, the health section of their denomination.\u003c/p>\n\u003cp>\u003cstrong>On Will, the marketing genius \u003c/strong>\u003c/p>\n\u003cp>John, the older brother, never missed an opportunity to pick on or humiliate his younger brother, from childhood on. ... Will was this business genius who knew how to run a very large organization, not only keep accounts, but come up with new methods to keep accounts in a better way. He was brilliant at human resources, because you had thousands of employees doing all sorts of different tasks, and he just had his hand in every pot, and knew how to do it. ... The psychic cost of being made fun of and treated as a lackey was very difficult for Will's psyche.\u003c/p>\n\u003cp>\u003cstrong>On the brothers' fight over the brand name Kellogg's \u003c/strong>\u003c/p>\n\u003cp>As soon as poor Will became successful and John Harvey sold him the rights and made a mint off of Corn Flake stock, [John Harvey] started making his own cereal and calling it \"Kellogg's.\" And, of course, Will, by this time ... was investing millions of dollars a year in ads, and he felt that another Kellogg-named product, that was not nearly as tasty as his product, would harm his company.\u003c/p>\n\u003cp>So he sued John Harvey, and then John Harvey sued Will. And this lawsuit, even though there were peaks and valleys and agreements and disagreements, it went for almost a decade, going all the way to the Michigan State Supreme Court. The basic question was, \"Who was the real Kellogg? Who had the right to use the name Kellogg on a box of cereal?\"\u003c/p>\n\u003cp>Will said, \"Everybody who hears the name Kellogg's thinks of Corn Flakes now.\" By that time — this is early 1920 — they did.\u003c/p>\n\u003cp>The judges agreed with Will and he won the case, and poor John Harvey had to pay all the legal costs and everything else, and he could only put his name in tiny writing on the bottom of the box for any cereal he created.\u003c/p>\n\u003cp>\u003cem>Sam Briger and Heidi Saman produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119748/how-the-battling-kellogg-brothers-revolutionized-american-breakfast","authors":["byline_bayareabites_119748"],"categories":["bayareabites_2090"],"tags":["bayareabites_477","bayareabites_11198","bayareabites_11281"],"featImg":"bayareabites_119752","label":"bayareabites"},"bayareabites_119163":{"type":"posts","id":"bayareabites_119163","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119163","score":null,"sort":[1500126360000]},"guestAuthors":[],"slug":"24-best-breakfast-spots-in-sonoma-county","title":"24 Best Breakfast Spots in Sonoma County","publishDate":1500126360,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-breakfast-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.","status":"publish","parent":0,"modified":1504360038,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":2851},"headData":{"title":"24 Best Breakfast Spots in Sonoma County | KQED","description":"It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"24 Best Breakfast Spots in Sonoma County","datePublished":"2017-07-15T13:46:00.000Z","dateModified":"2017-09-02T13:47:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119163 https://ww2.kqed.org/bayareabites/?p=119163","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/15/24-best-breakfast-spots-in-sonoma-county/","disqusTitle":"24 Best Breakfast Spots in Sonoma County","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","nprByline":"\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin & Carey Sweet, Sonoma Magazine\u003c/a>","path":"/bayareabites/119163/24-best-breakfast-spots-in-sonoma-county","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-breakfast-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119163/24-best-breakfast-spots-in-sonoma-county","authors":["byline_bayareabites_119163"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_10","bayareabites_15156"],"tags":["bayareabites_477"],"featImg":"bayareabites_119188","label":"source_bayareabites_119163"},"bayareabites_113999":{"type":"posts","id":"bayareabites_113999","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113999","score":null,"sort":[1483550658000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-popular-brunch-spots-south-of-san-francisco","title":"Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco","publishDate":1483550658,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. South of San Francisco there is a mix of neighborhood establishments and small restaurants serving popular brunch specialties ranging from locally sourced gourmet dishes to homestyle comfort food.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EQR3y12SAXLVLztAopVAlynupdZyOBmm\"]\u003c/p>\n\u003cp>Several of the listed restaurants have received multiple awards for being the neighborhood’s favorite brunch location. So the next time you are looking to find a new spot for Eggs Benedict and Bloody Marys, here are five popular restaurants to enjoy brunch South of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Bill’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_114003\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Blackstone-Benedict-e1483485513784.jpg\" alt=\"The Blackstone Benedict at Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blackstone Benedict at Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a number of established locations around the South Bay Area, Bill’s Cafe is a popular location throughout the week for an extensive breakfast menu served all day long. The restaurant has repeatedly been recognized by local newspapers for the neighborhood's best breakfast. On the weekends, be prepared for a lengthy wait which is rewarded with quick service and a menu of delicious breakfast dishes. Those looking to enjoy a refreshing drink over brunch will enjoy Bill’s mimosas served in a large goblet garnished with fresh strawberries. Among a menu of savory breakfast specialties, the most popular dish at Bill’s is the delectable Bread Pudding French Toast, with thick slabs of bread pudding studded with walnuts and raisins, battered and served with caramelized banana slices in a sweet caramel sauce. Those who enjoy a classic Eggs Benedict will enjoy Bill’s Blackstone Benedict which adds grilled red onions and slices of creamy avocado.\u003c/p>\n\u003cfigure id=\"attachment_114005\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bread-Pudding-French-Toast-e1483487068992.jpg\" alt=\"The Bread Pudding French Toast with eggs and bacon.\" width=\"2000\" height=\"1519\">\u003cfigcaption class=\"wp-caption-text\">The Bread Pudding French Toast with eggs and bacon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bloody-Mary-e1483487860294.jpg\" alt=\"A Bloody Mary at Bill’s Cafe.\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Bill’s Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Cafe-Patio-e1483487886731.jpg\" alt=\"Outside Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Outside Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.billscafe.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bill’s Cafe\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/8jnN2w\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1115 Willow St.\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 294-1125\u003cbr>\nHours: Mon-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bills-Cafe-78456910378/?fref=ts\" target=\"_blank\" rel=\"noopener\">Bill’s Cafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Village California Bistro and Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_114020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Bruschetta-e1483487838737.jpg\" alt=\"The Egg Bruschetta at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Egg Bruschetta at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This restaurant with ample patio seating and a menu of California cuisine is a wildly popular destination for weekend brunch on Santana Row in San Jose. Popular dishes on the brunch menu include an Egg Bruschetta served over grilled bread and topped with juicy cherry tomatoes drizzled in sweet balsamic vinegar; Brioche French Toast topped with a fruit compote and Tahitian vanilla whipped cream; and a croissant breakfast sandwich with bacon, eggs, avocado and smoked mozzarella. Those who enjoy south-of-the-border-style breakfast dishes will love the 'Divorced' Eggs with housemade chorizo, fresh eggs, and a medley of squash simmered in a duo of roasted tomato and tomatillo sauces. Completing the brunch experience, Village California Bistro serves a build-your-own Bloody Mary bar with a selection of gourmet ingredients and craft spirits.\u003c/p>\n\u003cfigure id=\"attachment_114021\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114021\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Divorciados-e1483488416737.jpg\" alt=\"The 'Divorced' Eggs at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The 'Divorced' Eggs at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114022\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-California-Bistro-e1483488441164.jpg\" alt=\"The wine bar and dining room of Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1494\">\u003cfigcaption class=\"wp-caption-text\">The wine bar and dining room of Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillagebistro.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Village California Bistro and Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n378 Santana Row #1035 [\u003ca href=\"https://goo.gl/QZn6cB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 248-9091\u003cbr>\nHours: Mon-Thu 10am-9pm; Fri-Sun 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Village-California-Bistro-and-Wine-Bar-95909532373/?fref=ts\" target=\"_blank\" rel=\"noopener\">Village California Bistro and Wine Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Local Union 271\u003c/h2>\n\u003cfigure id=\"attachment_114013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Benedict-e1483489056384.jpg\" alt=\"A half order of the Eggs Benedict at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">A half order of the Eggs Benedict at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name of this popular bistro is a play on the restaurant's address and commitment to using locally sourced ingredients. On the menu, the restaurant proudly lists the numerous local farmers and producers they are partnered with such as: Diestel Turkey Ranch in Sonoma; Happy Boy Farms in Watsonville; and Laura Chenel in Sonoma. A popular destination for brunch along University Avenue, Local Union serves standard brunch fare such as Eggs Benedict, omelets, and breakfast sandwiches. The brunch menu also a selection of special bacon, brioche French toast, and chicken chilaquiles. The fluffy omelets are served with a medley of roasted potatoes and sweet potatoes, and thick-cut grilled bread from Kelly’s Bakery in Santa Cruz. A menu of freshly squeezed juices, also available as mimosas, are the perfect option to wash it all down.\u003c/p>\n\u003cfigure id=\"attachment_114014\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Diestel-e1483489136437.jpg\" alt=\"The Diestel Turkey Egg White Omelet at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Diestel Turkey Egg White Omelet at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114012\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-271--e1483489160674.jpg\" alt=\"Inside Local Union 271 in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Local Union 271 in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localunion271.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Local Union 271\u003c/strong>\u003c/a>\u003cbr>\n271 University Ave. [\u003ca href=\"https://goo.gl/XuP9C1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-7509\u003cbr>\nHours: Mon-Wed 11am-10pm; Thu-Fri 11am-12am; Sat 9am-12am; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/localunion271/?fref=ts\" target=\"_blank\" rel=\"noopener\">Local Union 271\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/271Local\" target=\"_blank\" rel=\"noopener\">@271Local\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Hobee’s Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_114011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Rancheros-Benedict-e1483489601103.jpg\" alt=\"The Huevos Rancheros Omelet at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Huevos Rancheros Omelet at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations throughout the South Bay Area, Hobee’s has become a Silicon Valley institution for diners to enjoy an inexpensive meal served in a comfortable family-friendly setting. The popular restaurant has been given numerous awards over the years by local newspapers for having the best breakfast and brunch. The menu includes a number of comforting breakfast dishes such as scrambles, omelettes, and hashbrown skillets. Aptly named, the “Best Darn Breakfast in Town” serves up two farm-fresh eggs, with homestyle hash browns, and the wildly popular blueberry coffee cake. The popular coffee cake is studded with fresh blueberries and topped with a sweet crumbly top drizzled with butter for a delectable breakfast treat.\u003c/p>\n\u003cfigure id=\"attachment_114008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Best-Darn-Breakfast-e1483489761498.jpg\" alt=\"The Best Darn Breakfast in Town special at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Best Darn Breakfast in Town special at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114009\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Coffee-Cake-e1483489739768.jpg\" alt=\"The Blueberry Coffee Cake at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blueberry Coffee Cake at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114010\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Palo-Alto-e1483489791701.jpg\" alt=\"Inside Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hobees.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hobee’s Restaurant\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/3zm9P1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n4224 El Camino Real.\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 856-6124\u003cbr>\nHours: Mon 7am-2:30pm; Tue-Fri 7am-9pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hobees/?fref=ts\" target=\"_blank\" rel=\"noopener\">Hobee’s Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Hobees\" target=\"_blank\" rel=\"noopener\">@Hobees\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Town\u003c/h2>\n\u003cfigure id=\"attachment_114015\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Benedict-e1483490044779.jpg\" alt=\"The country Eggs Benedict at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The country Eggs Benedict at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Town in San Carlos proudly serves food prepared from locally-sourced produce, and humanely raised meat and poultry. The refined steakhouse is decorated in dark wood with leather booths and includes a large center bar where guests can enjoy a number of cocktails prepared from small batch spirits and housemade ingredients, as well as offering an extensive wine menu. The restaurant has also been recognized by Open Table as one of the top 100 best brunch restaurants in America for 2016, in part for Town’s gourmet brunch specialties and the popular bottomless mimosas. The extensive brunch menu ranges from a comforting Loco Moco prepared with ground filet steak and cage-free eggs, to a Banana and Hazelnut Chocolate-Stuffed French Toast for those with a sweet tooth. Town’s Ultimate Breakfast Sandwich starts with griddled slabs of sourdough and stacks two fried cage-free eggs, brown sugar bacon, and a trio of Gruyere, cheddar and American cheese, for a truly ultimate brunch creation.\u003c/p>\n\u003cfigure id=\"attachment_114018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114018\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Ultimate-Sandwich-e1483490495263.jpg\" alt=\"The Ultimate Breakfast Sandwich at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Ultimate Breakfast Sandwich at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114016\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Bloody-Mary-e1483490520109.jpg\" alt=\"A Bloody Mary at Town in San Carlos.\" width=\"2000\" height=\"2875\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114017\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114017\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Chilaquiles-e1483490543611.jpg\" alt=\"The Chicken Chilaquiles at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Chicken Chilaquiles at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114019\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-e1483490565693.jpg\" alt=\"Guests having brunch on the patio at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Guests having brunch on the patio at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.townsc.com/index.html\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Town\u003c/strong>\u003c/a>\u003cbr>\n716 Laurel St. [\u003ca href=\"https://goo.gl/sMbyIt\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 595-3003\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 10am-2:30pm, 5-10pm; Sun 10am-2:30pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TOWN-San-Carlos-225114520914/?fref=ts\" target=\"_blank\" rel=\"noopener\">TOWN San Carlos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TOWNRestaurant\" target=\"_blank\" rel=\"noopener\">@TOWNRestaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. ","status":"publish","parent":0,"modified":1548802303,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1293},"headData":{"title":"Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco | KQED","description":"Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco","datePublished":"2017-01-04T17:24:18.000Z","dateModified":"2019-01-29T22:51:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113999 http://ww2.kqed.org/bayareabites/?p=113999","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/04/bay-area-bites-guide-to-5-popular-brunch-spots-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113999/bay-area-bites-guide-to-5-popular-brunch-spots-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. South of San Francisco there is a mix of neighborhood establishments and small restaurants serving popular brunch specialties ranging from locally sourced gourmet dishes to homestyle comfort food.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Several of the listed restaurants have received multiple awards for being the neighborhood’s favorite brunch location. So the next time you are looking to find a new spot for Eggs Benedict and Bloody Marys, here are five popular restaurants to enjoy brunch South of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Bill’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_114003\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Blackstone-Benedict-e1483485513784.jpg\" alt=\"The Blackstone Benedict at Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blackstone Benedict at Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a number of established locations around the South Bay Area, Bill’s Cafe is a popular location throughout the week for an extensive breakfast menu served all day long. The restaurant has repeatedly been recognized by local newspapers for the neighborhood's best breakfast. On the weekends, be prepared for a lengthy wait which is rewarded with quick service and a menu of delicious breakfast dishes. Those looking to enjoy a refreshing drink over brunch will enjoy Bill’s mimosas served in a large goblet garnished with fresh strawberries. Among a menu of savory breakfast specialties, the most popular dish at Bill’s is the delectable Bread Pudding French Toast, with thick slabs of bread pudding studded with walnuts and raisins, battered and served with caramelized banana slices in a sweet caramel sauce. Those who enjoy a classic Eggs Benedict will enjoy Bill’s Blackstone Benedict which adds grilled red onions and slices of creamy avocado.\u003c/p>\n\u003cfigure id=\"attachment_114005\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bread-Pudding-French-Toast-e1483487068992.jpg\" alt=\"The Bread Pudding French Toast with eggs and bacon.\" width=\"2000\" height=\"1519\">\u003cfigcaption class=\"wp-caption-text\">The Bread Pudding French Toast with eggs and bacon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bloody-Mary-e1483487860294.jpg\" alt=\"A Bloody Mary at Bill’s Cafe.\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Bill’s Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Cafe-Patio-e1483487886731.jpg\" alt=\"Outside Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Outside Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.billscafe.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bill’s Cafe\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/8jnN2w\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1115 Willow St.\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 294-1125\u003cbr>\nHours: Mon-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bills-Cafe-78456910378/?fref=ts\" target=\"_blank\" rel=\"noopener\">Bill’s Cafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Village California Bistro and Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_114020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Bruschetta-e1483487838737.jpg\" alt=\"The Egg Bruschetta at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Egg Bruschetta at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This restaurant with ample patio seating and a menu of California cuisine is a wildly popular destination for weekend brunch on Santana Row in San Jose. Popular dishes on the brunch menu include an Egg Bruschetta served over grilled bread and topped with juicy cherry tomatoes drizzled in sweet balsamic vinegar; Brioche French Toast topped with a fruit compote and Tahitian vanilla whipped cream; and a croissant breakfast sandwich with bacon, eggs, avocado and smoked mozzarella. Those who enjoy south-of-the-border-style breakfast dishes will love the 'Divorced' Eggs with housemade chorizo, fresh eggs, and a medley of squash simmered in a duo of roasted tomato and tomatillo sauces. Completing the brunch experience, Village California Bistro serves a build-your-own Bloody Mary bar with a selection of gourmet ingredients and craft spirits.\u003c/p>\n\u003cfigure id=\"attachment_114021\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114021\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Divorciados-e1483488416737.jpg\" alt=\"The 'Divorced' Eggs at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The 'Divorced' Eggs at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114022\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-California-Bistro-e1483488441164.jpg\" alt=\"The wine bar and dining room of Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1494\">\u003cfigcaption class=\"wp-caption-text\">The wine bar and dining room of Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillagebistro.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Village California Bistro and Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n378 Santana Row #1035 [\u003ca href=\"https://goo.gl/QZn6cB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 248-9091\u003cbr>\nHours: Mon-Thu 10am-9pm; Fri-Sun 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Village-California-Bistro-and-Wine-Bar-95909532373/?fref=ts\" target=\"_blank\" rel=\"noopener\">Village California Bistro and Wine Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Local Union 271\u003c/h2>\n\u003cfigure id=\"attachment_114013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Benedict-e1483489056384.jpg\" alt=\"A half order of the Eggs Benedict at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">A half order of the Eggs Benedict at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name of this popular bistro is a play on the restaurant's address and commitment to using locally sourced ingredients. On the menu, the restaurant proudly lists the numerous local farmers and producers they are partnered with such as: Diestel Turkey Ranch in Sonoma; Happy Boy Farms in Watsonville; and Laura Chenel in Sonoma. A popular destination for brunch along University Avenue, Local Union serves standard brunch fare such as Eggs Benedict, omelets, and breakfast sandwiches. The brunch menu also a selection of special bacon, brioche French toast, and chicken chilaquiles. The fluffy omelets are served with a medley of roasted potatoes and sweet potatoes, and thick-cut grilled bread from Kelly’s Bakery in Santa Cruz. A menu of freshly squeezed juices, also available as mimosas, are the perfect option to wash it all down.\u003c/p>\n\u003cfigure id=\"attachment_114014\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Diestel-e1483489136437.jpg\" alt=\"The Diestel Turkey Egg White Omelet at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Diestel Turkey Egg White Omelet at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114012\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-271--e1483489160674.jpg\" alt=\"Inside Local Union 271 in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Local Union 271 in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localunion271.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Local Union 271\u003c/strong>\u003c/a>\u003cbr>\n271 University Ave. [\u003ca href=\"https://goo.gl/XuP9C1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-7509\u003cbr>\nHours: Mon-Wed 11am-10pm; Thu-Fri 11am-12am; Sat 9am-12am; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/localunion271/?fref=ts\" target=\"_blank\" rel=\"noopener\">Local Union 271\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/271Local\" target=\"_blank\" rel=\"noopener\">@271Local\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Hobee’s Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_114011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Rancheros-Benedict-e1483489601103.jpg\" alt=\"The Huevos Rancheros Omelet at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Huevos Rancheros Omelet at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations throughout the South Bay Area, Hobee’s has become a Silicon Valley institution for diners to enjoy an inexpensive meal served in a comfortable family-friendly setting. The popular restaurant has been given numerous awards over the years by local newspapers for having the best breakfast and brunch. The menu includes a number of comforting breakfast dishes such as scrambles, omelettes, and hashbrown skillets. Aptly named, the “Best Darn Breakfast in Town” serves up two farm-fresh eggs, with homestyle hash browns, and the wildly popular blueberry coffee cake. The popular coffee cake is studded with fresh blueberries and topped with a sweet crumbly top drizzled with butter for a delectable breakfast treat.\u003c/p>\n\u003cfigure id=\"attachment_114008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Best-Darn-Breakfast-e1483489761498.jpg\" alt=\"The Best Darn Breakfast in Town special at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Best Darn Breakfast in Town special at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114009\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Coffee-Cake-e1483489739768.jpg\" alt=\"The Blueberry Coffee Cake at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blueberry Coffee Cake at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114010\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Palo-Alto-e1483489791701.jpg\" alt=\"Inside Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hobees.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hobee’s Restaurant\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/3zm9P1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n4224 El Camino Real.\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 856-6124\u003cbr>\nHours: Mon 7am-2:30pm; Tue-Fri 7am-9pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hobees/?fref=ts\" target=\"_blank\" rel=\"noopener\">Hobee’s Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Hobees\" target=\"_blank\" rel=\"noopener\">@Hobees\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Town\u003c/h2>\n\u003cfigure id=\"attachment_114015\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Benedict-e1483490044779.jpg\" alt=\"The country Eggs Benedict at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The country Eggs Benedict at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Town in San Carlos proudly serves food prepared from locally-sourced produce, and humanely raised meat and poultry. The refined steakhouse is decorated in dark wood with leather booths and includes a large center bar where guests can enjoy a number of cocktails prepared from small batch spirits and housemade ingredients, as well as offering an extensive wine menu. The restaurant has also been recognized by Open Table as one of the top 100 best brunch restaurants in America for 2016, in part for Town’s gourmet brunch specialties and the popular bottomless mimosas. The extensive brunch menu ranges from a comforting Loco Moco prepared with ground filet steak and cage-free eggs, to a Banana and Hazelnut Chocolate-Stuffed French Toast for those with a sweet tooth. Town’s Ultimate Breakfast Sandwich starts with griddled slabs of sourdough and stacks two fried cage-free eggs, brown sugar bacon, and a trio of Gruyere, cheddar and American cheese, for a truly ultimate brunch creation.\u003c/p>\n\u003cfigure id=\"attachment_114018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114018\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Ultimate-Sandwich-e1483490495263.jpg\" alt=\"The Ultimate Breakfast Sandwich at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Ultimate Breakfast Sandwich at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114016\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Bloody-Mary-e1483490520109.jpg\" alt=\"A Bloody Mary at Town in San Carlos.\" width=\"2000\" height=\"2875\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114017\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114017\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Chilaquiles-e1483490543611.jpg\" alt=\"The Chicken Chilaquiles at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Chicken Chilaquiles at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114019\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-e1483490565693.jpg\" alt=\"Guests having brunch on the patio at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Guests having brunch on the patio at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.townsc.com/index.html\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Town\u003c/strong>\u003c/a>\u003cbr>\n716 Laurel St. [\u003ca href=\"https://goo.gl/sMbyIt\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 595-3003\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 10am-2:30pm, 5-10pm; Sun 10am-2:30pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TOWN-San-Carlos-225114520914/?fref=ts\" target=\"_blank\" rel=\"noopener\">TOWN San Carlos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TOWNRestaurant\" target=\"_blank\" rel=\"noopener\">@TOWNRestaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113999/bay-area-bites-guide-to-5-popular-brunch-spots-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_13746","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_477","bayareabites_1368"],"featImg":"bayareabites_114003","label":"source_bayareabites_113999"},"bayareabites_113148":{"type":"posts","id":"bayareabites_113148","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113148","score":null,"sort":[1478881830000]},"guestAuthors":[],"slug":"bay-area-bites-guide-best-places-for-breakfast-in-san-francisco","title":"Bay Area Bites Guide: Best Places for Breakfast in San Francisco","publishDate":1478881830,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>San Franciscans take their brunch very seriously. Or maybe they just like standing in line.\u003c/p>\n\u003cp>Sometimes that line is worth it and sometimes you can start your day with a delicious breakfast without the wait: eggs, toast, pancakes, pastries, and a whole lot of things you'll find only in San Francisco. Here are some of the city's favorites, both low-key locations and popular destinations. If we missed your favorite breakfast spot, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_113309\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\">\u003cimg class=\"size-full wp-image-113309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\" alt=\"Breakfast at Mama's on Washington Square.\" width=\"638\" height=\"557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas.jpg 638w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-240x210.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-520x454.jpg 520w\" sizes=\"(max-width: 638px) 100vw, 638px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast at Mama's on Washington Square. \u003ccite>(Courtesy of Mama's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamas-sf.com/\" target=\"_blank\">Mama's\u003c/a>\u003cbr>\n\u003c/strong>1701 Stockton St. [\u003ca href=\"https://www.google.com/maps/place/Mama's/@37.8024094,-122.4122764,15z/data=!4m5!3m4!1s0x0:0x8e4e3b22143a03fc!8m2!3d37.80146!4d-122.4095298\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 362-6421\u003cbr>\nHours: Tues-Sun, 8am-3pm\u003c/p>\n\u003cp>Mama's is a San Francisco classic, serving breakfast for 50 years. People stand in line for the pastries, French toast, and the signature breakfast sandwich. But if you're going to wait that long, you might as well splurge on the tasty fresh spinach and Dungeness crab omelette. Breakfast is served all day. Cash only.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatatplow.com/\" target=\"_blank\">Plow\u003c/a>\u003c/strong>\u003cbr>\n1299 18th St. [\u003ca href=\"https://www.google.com/maps/place/Plow/@37.7625484,-122.3953852,15z/data=!4m5!3m4!1s0x0:0x16f31097c5eb540b!8m2!3d37.7625484!4d-122.3953852\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 821-7569\u003cbr>\nHours: Mon-Fri, 7am-2pm; Sat, Sun, 8am-2pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It might have started as a small neighborhood breakfast spot, but Plow is definitely not under the radar. The line is long, especially on weekends, and the spot is small. They don't take reservations and doesn't seat groups larger than six. But once you're in, the eggs are on point and the signature potatoes have something of a cult following. Order The Plow to sample it all -- two eggs, bacon or sausage, ricotta pancakes, and those Plow potatoes.\u003c/p>\n\u003cfigure id=\"attachment_113312\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\">\u003cimg class=\"size-full wp-image-113312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\" alt=\"The scramble at Dottie's True Blue Cafe.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The scramble at Dottie's True Blue Cafe. \u003ccite>(Courtesy of Dottie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/dotties-true-blue-cafe-san-francisco\" target=\"_blank\">Dottie's True Blue Cafe\u003c/a>\u003cbr>\n\u003c/strong>28 6th St. [\u003ca href=\"https://www.google.com/maps/place/Dottie's+True+Blue+Cafe/@37.7816977,-122.4100106,15z/data=!4m2!3m1!1s0x0:0x867a357594d7793d?sa=X&sqi=2&ved=0ahUKEwihw8eniYjQAhXjzVQKHVGODlYQ_BIIfDAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 885-2767\u003cbr>\nHours: Mon, Thurs, Fri, 7:30am-3pm; Sat, Sun, 7:30am-4pm\u003c/p>\n\u003cp>Though it's moved locations, Dottie's has kept its fans for over 20 years. And in that time it's developed a reputation for big portions and home-style cooking. It's even been featured on Diners, Drive-Ins, and Dives. The chili cornbread with spicy jalapeno jelly is a crowd favorite. But first, you'll want some of Dottie's namesake pancakes or the whiskey fennel sausage scramble.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda's French Soul Food\u003c/a>\u003cbr>\n\u003c/strong>652 Polk St. [\u003ca href=\"https://www.google.com/maps/place/Brenda's+French+Soul+Food/@37.7829023,-122.4190358,15z/data=!4m5!3m4!1s0x0:0xa78fa85ec6c57d21!8m2!3d37.7829023!4d-122.4190358\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-8100\u003cbr>\nHours: Mon, Tues, 8am-3pm; Wed-Sat, 8am-10pm; Sun, 8am-8pm\u003c/p>\n\u003cp>Maybe you could have figured this out from the name, but this place is all about the Creole classics. Shrimp and grits smothered in gravy, fried chicken, and beignets -- so many beignets, even crawfish and stuffed beignets. Or just order the beignet flight. No reservations, though you can order food delivered straight to your door through Caviar (if you want to take the breakfast in bed thing to another level). Breakfast is served until 3 p.m. each day, except on Sundays when you can order brunch all day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\" target=\"_blank\">\u003cstrong>Just for You Cafe\u003cbr>\n\u003c/strong>\u003c/a>732 22nd St. [\u003ca href=\"https://www.google.com/maps/place/Just+For+You+Cafe/@37.7580453,-122.3889006,15z/data=!4m5!3m4!1s0x0:0x3774affdf48b56cd!8m2!3d37.7580453!4d-122.3889006\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-3033\u003cbr>\nHours: Mon-Fri, 7:30am-3pm; Sat, Sun, 8am-5pm\u003c/p>\n\u003cp>This Dogpatch spot is known for its wide range of dishes -- eggs with grilled catfish or a breakfast burrito or French toast -- and for its anything goes attitude. Try the Hangtown Fry, guaranteed to cure your hangover. Almost everything comes with jalapeno salsa and the mimosas are served in pint glasses, which will not cure your hangover.\u003c/p>\n\u003cfigure id=\"attachment_113313\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png\">\u003cimg class=\"size-medium wp-image-113313\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png\" alt=\"A simple breakfast and coffee at Reveille Coffee Company\" width=\"800\" height=\"1006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-160x201.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-768x966.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-240x302.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-375x472.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-520x654.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png 954w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A simple breakfast and coffee at Reveille Coffee Company \u003ccite>(Courtesy of Cafe Reveille)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafereveille.com/\" target=\"_blank\">\u003cstrong>Reveille Coffee Co.\u003cbr>\n\u003c/strong>\u003c/a>610 Long Bridge St. [\u003ca href=\"https://www.google.com/maps/place/Cafe+R%C3%A9veille/@37.7735299,-122.3920561,15z/data=!4m2!3m1!1s0x0:0xfdddfa12d0dbe0c1?sa=X&ved=0ahUKEwiK3JHTpojQAhVqxVQKHefcDvwQ_BIIczAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 580-7260\u003cbr>\nHours: Mon-Fri, 7:30-10:30am and 11:15am-3pm; Sat, Sun, 8am-4pm\u003c/p>\n\u003cp>Reveille is best known for its coffee, but it's about more than that -- at least in the Mission Bay location. While the coffee company has a number of spots, it's the one on Long Bridge Street that comes with an adjoining Reveille Cafe for weekday breakfast and lunch, and weekend brunch. You'll want to try the house-made granola and the hotcakes -- a mix of oat crumble, toasted almonds, blueberry compote, and maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themillsf.com/\" target=\"_blank\">\u003cstrong>The Mill\u003cbr>\n\u003c/strong>\u003c/a>736 Divisadero St. [\u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764784,-122.437911,15z/data=!4m5!3m4!1s0x0:0x185a61a92a363ce8!8m2!3d37.7764784!4d-122.437911\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-1953\u003cbr>\nHours: Mon, 7am-9pm; Tues-Sun, 7am-7pm\u003c/p>\n\u003cp>The Mill is the known as the place that launched the $4 toast craze, but maybe there's a reason that trend started here. The bread is \u003cem>good\u003c/em> and that's pretty much all there is on the menu: different kinds of toast piled high with toppings, and freshly baked breads and granola from \u003ca href=\"http://www.joseybakerbread.com/\" target=\"_blank\">Josey Baker Bread\u003c/a> (with regular pizza nights). Coffee comes from \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\" target=\"_blank\">\u003cstrong>Outerlands\u003cbr>\n\u003c/strong>\u003c/a>4001 Judah St. [\u003ca href=\"https://www.google.com/maps/place/Outerlands/@37.7602623,-122.5050272,15z/data=!4m5!3m4!1s0x0:0x6b5937dc1cdee92d!8m2!3d37.7602623!4d-122.5050272\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 661-6140\u003cbr>\nHours: Daily, 9am-3pm, 5-10pm\u003c/p>\n\u003cp>Around the corner from Trouble Coffee -- also a good spot to stop, Outerlands is worth the trek to the Outer Sunset. Get there early, though. On weekdays, breakfast is only offered until it sells out. Weekend brunch runs until the leisurely hour of 3 p.m., but the line is always long. The weekend menu is also longer, with the house speciality as a favorite: Eggs in Jail -- eggs inside toast, with bacon, aioli, and arugula on top. Or try the cornbread benedict and the Dutch pancakes, topped with apples, ricotta, or bacon.\u003c/p>\n\u003cfigure id=\"attachment_113314\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\">\u003cimg class=\"size-full wp-image-113314\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\" alt=\"The Rebel Within muffin at Craftsman and Wolves.\" width=\"550\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves.jpg 550w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-520x416.jpg 520w\" sizes=\"(max-width: 550px) 100vw, 550px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rebel Within muffin at Craftsman and Wolves. \u003ccite>(Courtesy of Craftsman and Wolves)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">\u003cstrong>Craftsman and Wolves\u003cbr>\n\u003c/strong>\u003c/a>746 Valencia St. [\u003ca href=\"https://www.google.com/maps/place/Craftsman+and+Wolves/@37.7609039,-122.4217469,15z/data=!4m5!3m4!1s0x0:0xa60125d472a41c83!8m2!3d37.7609039!4d-122.4217469\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 913-7713\u003cbr>\nHours: Mon-Thurs, 7am-6pm; Fri, 7am-7pm; Sat, 8am-7pm; Sun, 8am-6pm\u003c/p>\n\u003cp>Craftsman and Wolves is a bakery, but it's so much more than a bakery. The famous The Rebel Within muffin is their specialty item: a savory asiago cheese muffin with a surprise soft-boiled egg inside. Almost everything here is more than it seems. Try the matcha snickerdoodle cookies or the salted caramel apple kouign-amman. There are also seasonal dishes, like the Thanksgiving Pop-Tart. There's another location on Pacific Avenue and a smaller set-up on Yosemite Avenue.\u003c/p>\n\u003cp>\u003ca href=\"http://rosescafesf.com/\" target=\"_blank\">\u003cstrong>Rose's Cafe\u003cbr>\n\u003c/strong>\u003c/a>2298 Union St. [\u003ca href=\"https://www.google.com/maps/place/Rose's+Cafe/@37.7970694,-122.4370555,15z/data=!4m2!3m1!1s0x0:0x5484b186fe6c3231?sa=X&ved=0ahUKEwiZlpawxIjQAhVkqFQKHadqAAMQ_BIIfjAM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 775-2200\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat, 8am-9:30pm; Sun, 8am-9pm\u003c/p>\n\u003cp>You probably didn't think breakfast needed a wood-burning stove. But you were wrong. Try the breakfast pizza or the smoked salmon pizza with scrambled eggs. There's also more traditional breakfast items (during breakfast hours on the weekday and with a separate brunch menu on weekends). Top those off with the warm rice pudding with pears.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ellassanfrancisco.com/\" target=\"_blank\">\u003cstrong>Ella's\u003cbr>\n\u003c/strong>\u003c/a>500 Presidio Ave. [\u003ca href=\"https://www.google.com/maps/place/Ella's/@37.7871339,-122.4466032,15z/data=!4m5!3m4!1s0x0:0xf53b0401b475c774!8m2!3d37.7871339!4d-122.4466032\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 441-5669\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sat, Sun, 8:30am-3pm\u003c/p>\n\u003cp>The brunch menu rotates, so you never know \u003cem>exactly\u003c/em> what you'll get, but you do know it'll be good. You also know there'll be a line on weekends (but maybe not a multi-hour wait). Try the brandied orange French toast and the famous chicken hash. All the baked good are made from scratch -- and have been for the last 20 years. And, no matter what, you can start the meal with a sticky bun.\u003c/p>\n\u003cfigure id=\"attachment_113316\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles.jpg\">\u003cimg class=\"size-medium wp-image-113316\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg\" alt=\"Chicken and waffles at Farmer Brown.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and waffles at Farmer Brown. \u003ccite>(Courtesy of Farmer Brown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">\u003cstrong>Farmer Brown\u003c/strong>\u003c/a>\u003cbr>\n25 Mason St. [\u003ca href=\"https://www.google.com/maps/place/farmerbrown/@37.7835793,-122.4094155,15z/data=!4m5!3m4!1s0x0:0x11c9d3b90944f979!8m2!3d37.7835793!4d-122.4094155\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 409-3276\u003cbr>\nHours: Sun-Wed, 10am-2:30pm, 5-9pm; Thurs-Sat, 10am-2:30pm, 5-10pm\u003c/p>\n\u003cp>The motto here: soul is about more than just biscuits and gravy. The hip spot does dinner and drinks in the evening, but it's all about Southern comfort breakfast food in the morning. You'll definitely want the chicken and waffles. Saturday and Sunday, try the brunch buffet in the mornings -- no reservations for weekend brunch, but eat all you want once you're there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">\u003cstrong>Boulette's Larder\u003cbr>\n\u003c/strong>\u003c/a>The Ferry Building [\u003ca href=\"https://www.google.com/maps/place/Boulettes+Larder/@37.7955128,-122.3934834,15z/data=!4m5!3m4!1s0x0:0xae0ff3c6a9d51cee!8m2!3d37.7955128!4d-122.3934834\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 399-1155\u003cbr>\nHours: Tues-Fri, 8-10:30am, 11:30am-3pm, 6-9:30pm; Sat, 8-10:30am, 11:30am-3pm, 4:30-8pm; Sun, 10am-2:30pm\u003c/p>\n\u003cp>OK, yes, it's in the Ferry Building and who goes to the Ferry Building for breakfast? Well, everyone. During the weekday, you can get breakfast during the early morning hours, but Sunday brunch is served all day. Relax and enjoy the seasonally-inspired poached eggs and scrambles. The menu changes regularly. There are also beignets and lots of cocktails, and a shop next door.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theheartbaker.com/\" target=\"_blank\">\u003cstrong>Heartbaker\u003cbr>\n\u003c/strong>\u003c/a>1408 Clement St. [\u003ca href=\"https://www.google.com/maps/place/Heartbaker/@37.7826511,-122.4743958,15z/data=!4m5!3m4!1s0x0:0x46f7efa38efce072!8m2!3d37.7826511!4d-122.4743958\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 592-6008\u003cbr>\nHours: Tues, 7:30am-5pm; Wed-Fri, 7:30am-9pm; Sat, 9am-5pm; Sun, 9am-4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's really all about the hand-made baked goods. (Even the eggs Benedict are served on house-made biscuits.) But there's plenty of breakfast to go with your bread pudding or salted caramel brownie. Try the Benedict sandwich or smoked salmon benedict. And sit on the outdoor patio to enjoy your breakfast in the sun.\u003c/p>\n\n","blocks":[],"excerpt":"Looking for a tasty breakfast to start the day? Try these San Francisco favorites.","status":"publish","parent":0,"modified":1496250714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1491},"headData":{"title":"Bay Area Bites Guide: Best Places for Breakfast in San Francisco | KQED","description":"Looking for a tasty breakfast to start the day? Try these San Francisco favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide: Best Places for Breakfast in San Francisco","datePublished":"2016-11-11T16:30:30.000Z","dateModified":"2017-05-31T17:11:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113148 http://ww2.kqed.org/bayareabites/?p=113148","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/11/bay-area-bites-guide-best-places-for-breakfast-in-san-francisco/","disqusTitle":"Bay Area Bites Guide: Best Places for Breakfast in San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113148/bay-area-bites-guide-best-places-for-breakfast-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Franciscans take their brunch very seriously. Or maybe they just like standing in line.\u003c/p>\n\u003cp>Sometimes that line is worth it and sometimes you can start your day with a delicious breakfast without the wait: eggs, toast, pancakes, pastries, and a whole lot of things you'll find only in San Francisco. Here are some of the city's favorites, both low-key locations and popular destinations. If we missed your favorite breakfast spot, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_113309\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\">\u003cimg class=\"size-full wp-image-113309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\" alt=\"Breakfast at Mama's on Washington Square.\" width=\"638\" height=\"557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas.jpg 638w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-240x210.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-520x454.jpg 520w\" sizes=\"(max-width: 638px) 100vw, 638px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast at Mama's on Washington Square. \u003ccite>(Courtesy of Mama's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamas-sf.com/\" target=\"_blank\">Mama's\u003c/a>\u003cbr>\n\u003c/strong>1701 Stockton St. [\u003ca href=\"https://www.google.com/maps/place/Mama's/@37.8024094,-122.4122764,15z/data=!4m5!3m4!1s0x0:0x8e4e3b22143a03fc!8m2!3d37.80146!4d-122.4095298\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 362-6421\u003cbr>\nHours: Tues-Sun, 8am-3pm\u003c/p>\n\u003cp>Mama's is a San Francisco classic, serving breakfast for 50 years. People stand in line for the pastries, French toast, and the signature breakfast sandwich. But if you're going to wait that long, you might as well splurge on the tasty fresh spinach and Dungeness crab omelette. Breakfast is served all day. Cash only.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatatplow.com/\" target=\"_blank\">Plow\u003c/a>\u003c/strong>\u003cbr>\n1299 18th St. [\u003ca href=\"https://www.google.com/maps/place/Plow/@37.7625484,-122.3953852,15z/data=!4m5!3m4!1s0x0:0x16f31097c5eb540b!8m2!3d37.7625484!4d-122.3953852\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 821-7569\u003cbr>\nHours: Mon-Fri, 7am-2pm; Sat, Sun, 8am-2pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It might have started as a small neighborhood breakfast spot, but Plow is definitely not under the radar. The line is long, especially on weekends, and the spot is small. They don't take reservations and doesn't seat groups larger than six. But once you're in, the eggs are on point and the signature potatoes have something of a cult following. Order The Plow to sample it all -- two eggs, bacon or sausage, ricotta pancakes, and those Plow potatoes.\u003c/p>\n\u003cfigure id=\"attachment_113312\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\">\u003cimg class=\"size-full wp-image-113312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\" alt=\"The scramble at Dottie's True Blue Cafe.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The scramble at Dottie's True Blue Cafe. \u003ccite>(Courtesy of Dottie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/dotties-true-blue-cafe-san-francisco\" target=\"_blank\">Dottie's True Blue Cafe\u003c/a>\u003cbr>\n\u003c/strong>28 6th St. [\u003ca href=\"https://www.google.com/maps/place/Dottie's+True+Blue+Cafe/@37.7816977,-122.4100106,15z/data=!4m2!3m1!1s0x0:0x867a357594d7793d?sa=X&sqi=2&ved=0ahUKEwihw8eniYjQAhXjzVQKHVGODlYQ_BIIfDAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 885-2767\u003cbr>\nHours: Mon, Thurs, Fri, 7:30am-3pm; Sat, Sun, 7:30am-4pm\u003c/p>\n\u003cp>Though it's moved locations, Dottie's has kept its fans for over 20 years. And in that time it's developed a reputation for big portions and home-style cooking. It's even been featured on Diners, Drive-Ins, and Dives. The chili cornbread with spicy jalapeno jelly is a crowd favorite. But first, you'll want some of Dottie's namesake pancakes or the whiskey fennel sausage scramble.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda's French Soul Food\u003c/a>\u003cbr>\n\u003c/strong>652 Polk St. [\u003ca href=\"https://www.google.com/maps/place/Brenda's+French+Soul+Food/@37.7829023,-122.4190358,15z/data=!4m5!3m4!1s0x0:0xa78fa85ec6c57d21!8m2!3d37.7829023!4d-122.4190358\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-8100\u003cbr>\nHours: Mon, Tues, 8am-3pm; Wed-Sat, 8am-10pm; Sun, 8am-8pm\u003c/p>\n\u003cp>Maybe you could have figured this out from the name, but this place is all about the Creole classics. Shrimp and grits smothered in gravy, fried chicken, and beignets -- so many beignets, even crawfish and stuffed beignets. Or just order the beignet flight. No reservations, though you can order food delivered straight to your door through Caviar (if you want to take the breakfast in bed thing to another level). Breakfast is served until 3 p.m. each day, except on Sundays when you can order brunch all day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\" target=\"_blank\">\u003cstrong>Just for You Cafe\u003cbr>\n\u003c/strong>\u003c/a>732 22nd St. [\u003ca href=\"https://www.google.com/maps/place/Just+For+You+Cafe/@37.7580453,-122.3889006,15z/data=!4m5!3m4!1s0x0:0x3774affdf48b56cd!8m2!3d37.7580453!4d-122.3889006\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-3033\u003cbr>\nHours: Mon-Fri, 7:30am-3pm; Sat, Sun, 8am-5pm\u003c/p>\n\u003cp>This Dogpatch spot is known for its wide range of dishes -- eggs with grilled catfish or a breakfast burrito or French toast -- and for its anything goes attitude. Try the Hangtown Fry, guaranteed to cure your hangover. Almost everything comes with jalapeno salsa and the mimosas are served in pint glasses, which will not cure your hangover.\u003c/p>\n\u003cfigure id=\"attachment_113313\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png\">\u003cimg class=\"size-medium wp-image-113313\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png\" alt=\"A simple breakfast and coffee at Reveille Coffee Company\" width=\"800\" height=\"1006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-160x201.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-768x966.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-240x302.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-375x472.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-520x654.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png 954w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A simple breakfast and coffee at Reveille Coffee Company \u003ccite>(Courtesy of Cafe Reveille)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafereveille.com/\" target=\"_blank\">\u003cstrong>Reveille Coffee Co.\u003cbr>\n\u003c/strong>\u003c/a>610 Long Bridge St. [\u003ca href=\"https://www.google.com/maps/place/Cafe+R%C3%A9veille/@37.7735299,-122.3920561,15z/data=!4m2!3m1!1s0x0:0xfdddfa12d0dbe0c1?sa=X&ved=0ahUKEwiK3JHTpojQAhVqxVQKHefcDvwQ_BIIczAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 580-7260\u003cbr>\nHours: Mon-Fri, 7:30-10:30am and 11:15am-3pm; Sat, Sun, 8am-4pm\u003c/p>\n\u003cp>Reveille is best known for its coffee, but it's about more than that -- at least in the Mission Bay location. While the coffee company has a number of spots, it's the one on Long Bridge Street that comes with an adjoining Reveille Cafe for weekday breakfast and lunch, and weekend brunch. You'll want to try the house-made granola and the hotcakes -- a mix of oat crumble, toasted almonds, blueberry compote, and maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themillsf.com/\" target=\"_blank\">\u003cstrong>The Mill\u003cbr>\n\u003c/strong>\u003c/a>736 Divisadero St. [\u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764784,-122.437911,15z/data=!4m5!3m4!1s0x0:0x185a61a92a363ce8!8m2!3d37.7764784!4d-122.437911\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-1953\u003cbr>\nHours: Mon, 7am-9pm; Tues-Sun, 7am-7pm\u003c/p>\n\u003cp>The Mill is the known as the place that launched the $4 toast craze, but maybe there's a reason that trend started here. The bread is \u003cem>good\u003c/em> and that's pretty much all there is on the menu: different kinds of toast piled high with toppings, and freshly baked breads and granola from \u003ca href=\"http://www.joseybakerbread.com/\" target=\"_blank\">Josey Baker Bread\u003c/a> (with regular pizza nights). Coffee comes from \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\" target=\"_blank\">\u003cstrong>Outerlands\u003cbr>\n\u003c/strong>\u003c/a>4001 Judah St. [\u003ca href=\"https://www.google.com/maps/place/Outerlands/@37.7602623,-122.5050272,15z/data=!4m5!3m4!1s0x0:0x6b5937dc1cdee92d!8m2!3d37.7602623!4d-122.5050272\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 661-6140\u003cbr>\nHours: Daily, 9am-3pm, 5-10pm\u003c/p>\n\u003cp>Around the corner from Trouble Coffee -- also a good spot to stop, Outerlands is worth the trek to the Outer Sunset. Get there early, though. On weekdays, breakfast is only offered until it sells out. Weekend brunch runs until the leisurely hour of 3 p.m., but the line is always long. The weekend menu is also longer, with the house speciality as a favorite: Eggs in Jail -- eggs inside toast, with bacon, aioli, and arugula on top. Or try the cornbread benedict and the Dutch pancakes, topped with apples, ricotta, or bacon.\u003c/p>\n\u003cfigure id=\"attachment_113314\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\">\u003cimg class=\"size-full wp-image-113314\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\" alt=\"The Rebel Within muffin at Craftsman and Wolves.\" width=\"550\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves.jpg 550w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-520x416.jpg 520w\" sizes=\"(max-width: 550px) 100vw, 550px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rebel Within muffin at Craftsman and Wolves. \u003ccite>(Courtesy of Craftsman and Wolves)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">\u003cstrong>Craftsman and Wolves\u003cbr>\n\u003c/strong>\u003c/a>746 Valencia St. [\u003ca href=\"https://www.google.com/maps/place/Craftsman+and+Wolves/@37.7609039,-122.4217469,15z/data=!4m5!3m4!1s0x0:0xa60125d472a41c83!8m2!3d37.7609039!4d-122.4217469\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 913-7713\u003cbr>\nHours: Mon-Thurs, 7am-6pm; Fri, 7am-7pm; Sat, 8am-7pm; Sun, 8am-6pm\u003c/p>\n\u003cp>Craftsman and Wolves is a bakery, but it's so much more than a bakery. The famous The Rebel Within muffin is their specialty item: a savory asiago cheese muffin with a surprise soft-boiled egg inside. Almost everything here is more than it seems. Try the matcha snickerdoodle cookies or the salted caramel apple kouign-amman. There are also seasonal dishes, like the Thanksgiving Pop-Tart. There's another location on Pacific Avenue and a smaller set-up on Yosemite Avenue.\u003c/p>\n\u003cp>\u003ca href=\"http://rosescafesf.com/\" target=\"_blank\">\u003cstrong>Rose's Cafe\u003cbr>\n\u003c/strong>\u003c/a>2298 Union St. [\u003ca href=\"https://www.google.com/maps/place/Rose's+Cafe/@37.7970694,-122.4370555,15z/data=!4m2!3m1!1s0x0:0x5484b186fe6c3231?sa=X&ved=0ahUKEwiZlpawxIjQAhVkqFQKHadqAAMQ_BIIfjAM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 775-2200\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat, 8am-9:30pm; Sun, 8am-9pm\u003c/p>\n\u003cp>You probably didn't think breakfast needed a wood-burning stove. But you were wrong. Try the breakfast pizza or the smoked salmon pizza with scrambled eggs. There's also more traditional breakfast items (during breakfast hours on the weekday and with a separate brunch menu on weekends). Top those off with the warm rice pudding with pears.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ellassanfrancisco.com/\" target=\"_blank\">\u003cstrong>Ella's\u003cbr>\n\u003c/strong>\u003c/a>500 Presidio Ave. [\u003ca href=\"https://www.google.com/maps/place/Ella's/@37.7871339,-122.4466032,15z/data=!4m5!3m4!1s0x0:0xf53b0401b475c774!8m2!3d37.7871339!4d-122.4466032\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 441-5669\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sat, Sun, 8:30am-3pm\u003c/p>\n\u003cp>The brunch menu rotates, so you never know \u003cem>exactly\u003c/em> what you'll get, but you do know it'll be good. You also know there'll be a line on weekends (but maybe not a multi-hour wait). Try the brandied orange French toast and the famous chicken hash. All the baked good are made from scratch -- and have been for the last 20 years. And, no matter what, you can start the meal with a sticky bun.\u003c/p>\n\u003cfigure id=\"attachment_113316\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles.jpg\">\u003cimg class=\"size-medium wp-image-113316\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg\" alt=\"Chicken and waffles at Farmer Brown.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and waffles at Farmer Brown. \u003ccite>(Courtesy of Farmer Brown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">\u003cstrong>Farmer Brown\u003c/strong>\u003c/a>\u003cbr>\n25 Mason St. [\u003ca href=\"https://www.google.com/maps/place/farmerbrown/@37.7835793,-122.4094155,15z/data=!4m5!3m4!1s0x0:0x11c9d3b90944f979!8m2!3d37.7835793!4d-122.4094155\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 409-3276\u003cbr>\nHours: Sun-Wed, 10am-2:30pm, 5-9pm; Thurs-Sat, 10am-2:30pm, 5-10pm\u003c/p>\n\u003cp>The motto here: soul is about more than just biscuits and gravy. The hip spot does dinner and drinks in the evening, but it's all about Southern comfort breakfast food in the morning. You'll definitely want the chicken and waffles. Saturday and Sunday, try the brunch buffet in the mornings -- no reservations for weekend brunch, but eat all you want once you're there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">\u003cstrong>Boulette's Larder\u003cbr>\n\u003c/strong>\u003c/a>The Ferry Building [\u003ca href=\"https://www.google.com/maps/place/Boulettes+Larder/@37.7955128,-122.3934834,15z/data=!4m5!3m4!1s0x0:0xae0ff3c6a9d51cee!8m2!3d37.7955128!4d-122.3934834\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 399-1155\u003cbr>\nHours: Tues-Fri, 8-10:30am, 11:30am-3pm, 6-9:30pm; Sat, 8-10:30am, 11:30am-3pm, 4:30-8pm; Sun, 10am-2:30pm\u003c/p>\n\u003cp>OK, yes, it's in the Ferry Building and who goes to the Ferry Building for breakfast? Well, everyone. During the weekday, you can get breakfast during the early morning hours, but Sunday brunch is served all day. Relax and enjoy the seasonally-inspired poached eggs and scrambles. The menu changes regularly. There are also beignets and lots of cocktails, and a shop next door.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theheartbaker.com/\" target=\"_blank\">\u003cstrong>Heartbaker\u003cbr>\n\u003c/strong>\u003c/a>1408 Clement St. [\u003ca href=\"https://www.google.com/maps/place/Heartbaker/@37.7826511,-122.4743958,15z/data=!4m5!3m4!1s0x0:0x46f7efa38efce072!8m2!3d37.7826511!4d-122.4743958\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 592-6008\u003cbr>\nHours: Tues, 7:30am-5pm; Wed-Fri, 7:30am-9pm; Sat, 9am-5pm; Sun, 9am-4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's really all about the hand-made baked goods. (Even the eggs Benedict are served on house-made biscuits.) But there's plenty of breakfast to go with your bread pudding or salted caramel brownie. Try the Benedict sandwich or smoked salmon benedict. And sit on the outdoor patio to enjoy your breakfast in the sun.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113148/bay-area-bites-guide-best-places-for-breakfast-in-san-francisco","authors":["1459"],"categories":["bayareabites_1516","bayareabites_13746","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_477","bayareabites_1368"],"featImg":"bayareabites_113216","label":"source_bayareabites_113148"},"bayareabites_109087":{"type":"posts","id":"bayareabites_109087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109087","score":null,"sort":[1462633709000]},"guestAuthors":[],"slug":"celebrate-mothers-day-with-a-breakfast-salad","title":"Celebrate Mother’s Day with a Breakfast Salad!","publishDate":1462633709,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Salad for breakfast? It’s not as strange as it might sound. And while I’m a big fan of the occasional sweet breakfast (I love me some blueberry pancakes and crisp bacon from \u003ca href=\"http://www.stfrancisfountainsf.com/\" target=\"_blank\">St. Francis Fountain\u003c/a> in San Francisco!), I really love savory breakfasts. Besides, my husband—a Brit—doesn’t understand the “American obsession with dessert for breakfast” so we eat a LOT of eggs in our house.\u003c/p>\n\u003cp>Because of this, I’m always looking for creative ways to serve eggs for breakfast, beyond the usual fried over medium, soft-boiled, hard-boiled, poached, or softly scrambled. I’m inspired by innovative brunch offerings at some of my favorite cafes.\u003c/p>\n\u003cp>More and more popular brunch spots are offering up savory, salad-y, egg-topped dishes for us early risers. On a recent trip to L.A. I discovered an amazing breakfast spot (adored by many LA brunchers): an adorable café called \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl\u003c/a>. At Sqirl, they serve up a crave-worthy, vinegar-laced crispy brown rice “salad” with runny egg, avocado, plenty of herbs, and salty sausage. There’s also a terrific breakfast-y salad at my beloved local breakfast bakery, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>.\u003c/p>\n\u003cp>This version is perfect for springtime (or Mother’s Day), with plenty of tender greens, earthy asparagus, and salty bacon. All topped with a soft-boiled runny egg. \u003c/p>\n\u003cp>When making boiled eggs, if you have an egg poker it works wonders for getting the peel cleanly off. Soft boiling eggs is a bit trickier, and every second matters, so pay close attention to the timing.\u003c/p>\n\u003cfigure id=\"attachment_109142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-final4.jpg\" alt=\"Mother's Day Breakfast Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother's Day Breakfast Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Breakfast Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>1 lb asparagus, trimmed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>4 large eggs (depending on how many you want)\u003c/li>\n\u003cli>4 cups fresh baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\u003c/li>\n\u003cfigure id=\"attachment_109149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg\" alt=\"To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the asparagus and cook, stirring occasionally, until crisp-tender. Drain in a strainer set in the sink. Run under cold water to stop the cooking and drain again.\u003c/li>\n\u003cfigure id=\"attachment_109480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg\" alt=\"Add the asparagus and cook, stirring occasionally, until crisp-tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the asparagus and cook, stirring occasionally, until crisp-tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a frying pan over medium heat, cook the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003cfigure id=\"attachment_109147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg\" alt=\"Cook the bacon until crisp.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the bacon until crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring the saucepan, two-thirds filled with water, to a boil over high heat, then reduce the heat to medium so that the water is simmering. Gently lower the eggs into the water using the slotted spoon. Cook for a few seconds more than 7 minutes (this should give you a very slightly runny yolk; if you like it less runny, cook it for another minute or two). Remove the eggs with the slotted spoon and run under cold water. Gently crack the egg shells, then peel. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg\" alt=\" Gently lower the eggs into the simmering water using the slotted spoon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently lower the eggs into the simmering water using the slotted spoon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg\" alt=\"Cook for a few seconds more than 7 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook for a few seconds more than 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg\" alt=\"Gently crack the egg shells, then peel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently crack the egg shells, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Tear the bacon into bite-sized pieces and add to a mixing bowl. Add the salad greens and asparagus and drizzle with some of the vinaigrette. Toss to coat, then divide between individual plates. Place an egg on each salad and cut in half lengthwise. Season with a little salt and pepper and serve, with more vinaigrette alongside.\u003c/li>\n\u003cfigure id=\"attachment_109164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg\" alt=\"Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg\" alt=\"Cut the egg in half lengthwise\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the egg in half lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg\" alt=\"Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-109128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Savory breakfast lovers unite! Here’s a hearty and scrumptious way to eat salad for breakfast. This is an easy and flavorful dish to make for a Mother's Day Brunch!","status":"publish","parent":0,"modified":1526138759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":711},"headData":{"title":"Celebrate Mother’s Day with a Breakfast Salad! | KQED","description":"Savory breakfast lovers unite! Here’s a hearty and scrumptious way to eat salad for breakfast. This is an easy and flavorful dish to make for a Mother's Day Brunch!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate Mother’s Day with a Breakfast Salad!","datePublished":"2016-05-07T15:08:29.000Z","dateModified":"2018-05-12T15:25:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109087 http://ww2.kqed.org/bayareabites/?p=109087","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/07/celebrate-mothers-day-with-a-breakfast-salad/","disqusTitle":"Celebrate Mother’s Day with a Breakfast Salad!","path":"/bayareabites/109087/celebrate-mothers-day-with-a-breakfast-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Salad for breakfast? It’s not as strange as it might sound. And while I’m a big fan of the occasional sweet breakfast (I love me some blueberry pancakes and crisp bacon from \u003ca href=\"http://www.stfrancisfountainsf.com/\" target=\"_blank\">St. Francis Fountain\u003c/a> in San Francisco!), I really love savory breakfasts. Besides, my husband—a Brit—doesn’t understand the “American obsession with dessert for breakfast” so we eat a LOT of eggs in our house.\u003c/p>\n\u003cp>Because of this, I’m always looking for creative ways to serve eggs for breakfast, beyond the usual fried over medium, soft-boiled, hard-boiled, poached, or softly scrambled. I’m inspired by innovative brunch offerings at some of my favorite cafes.\u003c/p>\n\u003cp>More and more popular brunch spots are offering up savory, salad-y, egg-topped dishes for us early risers. On a recent trip to L.A. I discovered an amazing breakfast spot (adored by many LA brunchers): an adorable café called \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl\u003c/a>. At Sqirl, they serve up a crave-worthy, vinegar-laced crispy brown rice “salad” with runny egg, avocado, plenty of herbs, and salty sausage. There’s also a terrific breakfast-y salad at my beloved local breakfast bakery, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>.\u003c/p>\n\u003cp>This version is perfect for springtime (or Mother’s Day), with plenty of tender greens, earthy asparagus, and salty bacon. All topped with a soft-boiled runny egg. \u003c/p>\n\u003cp>When making boiled eggs, if you have an egg poker it works wonders for getting the peel cleanly off. Soft boiling eggs is a bit trickier, and every second matters, so pay close attention to the timing.\u003c/p>\n\u003cfigure id=\"attachment_109142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-final4.jpg\" alt=\"Mother's Day Breakfast Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother's Day Breakfast Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Breakfast Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>1 lb asparagus, trimmed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>4 large eggs (depending on how many you want)\u003c/li>\n\u003cli>4 cups fresh baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\u003c/li>\n\u003cfigure id=\"attachment_109149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg\" alt=\"To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the asparagus and cook, stirring occasionally, until crisp-tender. Drain in a strainer set in the sink. Run under cold water to stop the cooking and drain again.\u003c/li>\n\u003cfigure id=\"attachment_109480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg\" alt=\"Add the asparagus and cook, stirring occasionally, until crisp-tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the asparagus and cook, stirring occasionally, until crisp-tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a frying pan over medium heat, cook the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003cfigure id=\"attachment_109147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg\" alt=\"Cook the bacon until crisp.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the bacon until crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring the saucepan, two-thirds filled with water, to a boil over high heat, then reduce the heat to medium so that the water is simmering. Gently lower the eggs into the water using the slotted spoon. Cook for a few seconds more than 7 minutes (this should give you a very slightly runny yolk; if you like it less runny, cook it for another minute or two). Remove the eggs with the slotted spoon and run under cold water. Gently crack the egg shells, then peel. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg\" alt=\" Gently lower the eggs into the simmering water using the slotted spoon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently lower the eggs into the simmering water using the slotted spoon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg\" alt=\"Cook for a few seconds more than 7 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook for a few seconds more than 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg\" alt=\"Gently crack the egg shells, then peel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently crack the egg shells, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Tear the bacon into bite-sized pieces and add to a mixing bowl. Add the salad greens and asparagus and drizzle with some of the vinaigrette. Toss to coat, then divide between individual plates. Place an egg on each salad and cut in half lengthwise. Season with a little salt and pepper and serve, with more vinaigrette alongside.\u003c/li>\n\u003cfigure id=\"attachment_109164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg\" alt=\"Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg\" alt=\"Cut the egg in half lengthwise\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the egg in half lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg\" alt=\"Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-109128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109087/celebrate-mothers-day-with-a-breakfast-salad","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_828","bayareabites_278","bayareabites_477","bayareabites_15447","bayareabites_33","bayareabites_3992","bayareabites_16157","bayareabites_1815","bayareabites_11793"],"featImg":"bayareabites_109137","label":"bayareabites"},"bayareabites_107936":{"type":"posts","id":"bayareabites_107936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107936","score":null,"sort":[1458927427000]},"guestAuthors":[],"slug":"springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","title":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","publishDate":1458927427,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n[aside postID=\"bayareabites_107926,bayareabites_94456\"]\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.","status":"publish","parent":0,"modified":1554151029,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":983},"headData":{"title":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce | KQED","description":"Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","datePublished":"2016-03-25T17:37:07.000Z","dateModified":"2019-04-01T20:37:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107936 http://ww2.kqed.org/bayareabites/?p=107936","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/25/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce/","disqusTitle":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","WpOldSlug":"easter-brunch-springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","path":"/bayareabites/107936/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107926,bayareabites_94456","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107936/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_828","bayareabites_477","bayareabites_1368","bayareabites_2044","bayareabites_15370","bayareabites_15374","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_108004","label":"bayareabites"},"bayareabites_102974":{"type":"posts","id":"bayareabites_102974","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102974","score":null,"sort":[1447509607000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg","title":"Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)","publishDate":1447509607,"format":"image","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?\u003c/p>\n\u003cp>With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!\u003c/p>\n\u003cp>This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.\u003c/p>\n\u003cp>If you really do have masses to feed, double the recipe.\u003c/p>\n\u003cfigure id=\"attachment_103066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb orange sweet potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>1 lb Yukon gold potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1/2 cup fresh or thawed frozen corn kernels\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>4 oz jar diced pimiento peppers or chopped roasted red bell pepper\u003c/li>\n\u003cli>1/4 cup chopped cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg\" alt=\"Peel the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg\" alt=\"Dice the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg\" alt=\"Roast the potatoes until tender and brown.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the potatoes until tender and brown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg\" alt=\"Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg\" alt=\"Add the roasted potatoes and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted potatoes and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Turkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.","status":"publish","parent":0,"modified":1571962177,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":454},"headData":{"title":"Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!) | KQED","description":"Turkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)","datePublished":"2015-11-14T14:00:07.000Z","dateModified":"2019-10-25T00:09:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102974 http://ww2.kqed.org/bayareabites/?p=102974","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/","disqusTitle":"Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102974/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?\u003c/p>\n\u003cp>With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!\u003c/p>\n\u003cp>This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.\u003c/p>\n\u003cp>If you really do have masses to feed, double the recipe.\u003c/p>\n\u003cfigure id=\"attachment_103066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb orange sweet potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>1 lb Yukon gold potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1/2 cup fresh or thawed frozen corn kernels\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>4 oz jar diced pimiento peppers or chopped roasted red bell pepper\u003c/li>\n\u003cli>1/4 cup chopped cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg\" alt=\"Peel the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg\" alt=\"Dice the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg\" alt=\"Roast the potatoes until tender and brown.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the potatoes until tender and brown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg\" alt=\"Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg\" alt=\"Add the roasted potatoes and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted potatoes and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102974/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg","authors":["5015","5014"],"series":["bayareabites_15101"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_3042","bayareabites_477","bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_3041"],"featImg":"bayareabites_103053","label":"source_bayareabites_102974"},"bayareabites_100222":{"type":"posts","id":"bayareabites_100222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100222","score":null,"sort":[1442930421000]},"guestAuthors":[],"slug":"5-bites-the-best-breakfast-sandwiches-in-oakland","title":"5 Bites: The Best Breakfast Sandwiches in Oakland","publishDate":1442930421,"format":"image","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n","blocks":[],"excerpt":"Got more of a savory tooth than a sweet one for your morning meal? Check out these options for the best breakfast sandwiches in Oakland.","status":"publish","parent":0,"modified":1450203444,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":949},"headData":{"title":"5 Bites: The Best Breakfast Sandwiches in Oakland | KQED","description":"Got more of a savory tooth than a sweet one for your morning meal? Check out these options for the best breakfast sandwiches in Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: The Best Breakfast Sandwiches in Oakland","datePublished":"2015-09-22T14:00:21.000Z","dateModified":"2015-12-15T18:17:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100222 http://ww2.kqed.org/bayareabites/?p=100222","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/","disqusTitle":"5 Bites: The Best Breakfast Sandwiches in Oakland","path":"/bayareabites/100222/5-bites-the-best-breakfast-sandwiches-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100222/5-bites-the-best-breakfast-sandwiches-in-oakland","authors":["2100"],"series":["bayareabites_15150"],"categories":["bayareabites_13036","bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_477","bayareabites_14804","bayareabites_13761","bayareabites_9521","bayareabites_14368","bayareabites_14773","bayareabites_33","bayareabites_14757","bayareabites_12124","bayareabites_14826"],"featImg":"bayareabites_100508","label":"bayareabites_15150"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. 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