Couple of weekends back I got an early morning text from my niece. She likes a proper, traditional breakfast but hadn't found many great spots in her ‘hood and was seeking suggestions. I typed back Snooze.
Haven’t heard from her since Sunday. Chances are she’s still in line.
Haven’t heard from her since Sunday. Chances are she’s still in line.
Denver (and the ‘burbs) need more get-out-of-jammy-pants-and-into-the-kind-that-zip-worthy breakfast options. Joints like Snooze and Lucile's are A.M urban legends. I've only been to each once when strategic scheduling resulted in more sitting than queuing up time - midweek on the way to the airport and one weekend tucked away in a cozy vintage hotel in Fort Collins after a comically early Sunday walk (and quest to soak up much alcohol consumed the night before).
So when I found out Kentucky-based Wild Eggs was hatching locally, and after I got an invite to meet the Denver-based owner and peck at the menu on them (a perk of writing a blog about local food and eating it), I was game to give it a crack*.
*Promise, no more oh-so-easy chicken and egg platitudes and metaphors. Think I've been reading too many sunny foodie blogs and reviewers.
Do yourself a solid and start with a glass of OJ, squeezed fresh on the spot and so yellow and über bright it's like looking directly at the sun. The coffee is strong and solid, like good diner coffee should be. Wild Eggs picked the blend after extensive and exclusive tastings. It's good and fine if you like strong and solid coffee.
My hosts offered up plate after plate. A definite stand out, the grits. They serve them plain any time as well as an "of the day" variety. I scooped up the Five-Cheese (recall three of the five as pepper jack, havarti and cheddar), creamy and dreamy with a little kick. Plus bacon, topped and stirred in. Even took a bag of those Kentucky born and raised pearls home.
Also kicking' it KY style, the Chipotle Biscuits and Gravy, a couple of crumbly, light and perfect pucks smothered in spicy gravy with loads of cracked black pepper visible to the eye.
Even when it comes to breakfast, I'm more savory than sweet preferring bacon and bennies to waffles or sweets. But I'd reconsider for a bite of the Clementine’s Creamsicle Crepes (crepes filled with sweetened cream cheese and orange marmalade, Grand Marnier Suzette Sauce, toasted macadamia nuts, fresh orange supremes, whipped cream, powdered sugar and cinnamon). It made the saliva pockets in the back of my jaw squirt crazy.
As is my mantra, always give the local specialties a try and at Wild Eggs that's the Kelsey “KY” Brown (toasted sourdough bread, roasted turkey, applewood smoked bacon, diced tomato, white cheddar Mornay, fried egg and smoked paprika.). Sort of the Kentucky take on the St Louis slinger, a salty and chewy stack of gravy, cheese and meat over toast.
Call off the APB because the niece reappeared, again looking for breakfast recommendations. She texted after that she preferred the Wild Eggs Lox and Bagel Bennie to the similar-but-not-the-same Upstream Benny served at Snooze.
I call it a tie, but don't tell.
Because the queue at Wild Eggs is still doable.
So when I found out Kentucky-based Wild Eggs was hatching locally, and after I got an invite to meet the Denver-based owner and peck at the menu on them (a perk of writing a blog about local food and eating it), I was game to give it a crack*.
*Promise, no more oh-so-easy chicken and egg platitudes and metaphors. Think I've been reading too many sunny foodie blogs and reviewers.
 |
| photo courtesy of wildeggs.com/ |
My hosts offered up plate after plate. A definite stand out, the grits. They serve them plain any time as well as an "of the day" variety. I scooped up the Five-Cheese (recall three of the five as pepper jack, havarti and cheddar), creamy and dreamy with a little kick. Plus bacon, topped and stirred in. Even took a bag of those Kentucky born and raised pearls home.
 |
| photo courtesy of wildeggs.com/ |
Also kicking' it KY style, the Chipotle Biscuits and Gravy, a couple of crumbly, light and perfect pucks smothered in spicy gravy with loads of cracked black pepper visible to the eye.
Even when it comes to breakfast, I'm more savory than sweet preferring bacon and bennies to waffles or sweets. But I'd reconsider for a bite of the Clementine’s Creamsicle Crepes (crepes filled with sweetened cream cheese and orange marmalade, Grand Marnier Suzette Sauce, toasted macadamia nuts, fresh orange supremes, whipped cream, powdered sugar and cinnamon). It made the saliva pockets in the back of my jaw squirt crazy.
 |
| photo courtesy of wildeggs.com/ |
As is my mantra, always give the local specialties a try and at Wild Eggs that's the Kelsey “KY” Brown (toasted sourdough bread, roasted turkey, applewood smoked bacon, diced tomato, white cheddar Mornay, fried egg and smoked paprika.). Sort of the Kentucky take on the St Louis slinger, a salty and chewy stack of gravy, cheese and meat over toast.
Call off the APB because the niece reappeared, again looking for breakfast recommendations. She texted after that she preferred the Wild Eggs Lox and Bagel Bennie to the similar-but-not-the-same Upstream Benny served at Snooze.
I call it a tie, but don't tell.
Because the queue at Wild Eggs is still doable.
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