The Plate: March/April 2017

The one breakfast they should never take off the menu.

March 11, 2017

Issue 23: March/April 2017The Plate

Roasted Sweet Potato Hash

Prep and Pastry

Diced sweet potatoes are roasted and sautéed with corn, bell pepper, leeks, and asparagus. The hash is topped with fresh spinach, two over-easy eggs, and a dollop of creamy herbed mousse. $11

3073 N. Campbell Ave.

Fresh Berry Liege Waffles

Baja Cafe

Liege waffles are made from a brioche dough with Belgium sugar that caramelizes the waffles and gives them a crispy, golden coating. The waffles are served over blueberry sauce and topped with macerated berries, powdered sugar, and whipped cream. $9.49

2970 N. Campbell Ave.

Eggs Benedict

Welcome Diner

Two halves of a fluffy biscuit are topped with pork belly from E & R Pork, poached eggs, and hollandaise sauce, served alongside hash browns and seasonal fruit. A welcome you can’t resist. $13

902 E. Broadway Blvd.

Huevos Poblanos

The Little one

Breakfast shouldn’t be small on flavor. Two over-easy eggs come served in a roasted chile poblano and smothered in a mild green poblano-based salsa. Served with beans, rice, chips, and salsa. $10.50.

151 N. Stone Ave.

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