Breakfast Bowls

Omelets

chorizo, basted egg, house pico, verde hollandaise

Southwest Benedict

lemon dressed wilted spinach, grilled tomato, basted egg, house hollandaise

Florentine Benedict

turkey sausage, scrambled eggs, diced potato, cheese, grilled flour tortilla

Post Wrap

Croissant Sandwich

post potatoes, eggs over easy, spinach, tomato, onion, house hollandaise

Florentine Bowl

eggs over easy, chorizo, avocado, potatoes, peppers and onions, verde hollandaise, cheese, house pico

The Southwest Bowl

post potatoes, eggs (your way), choice of meat, shredded cheese, house hollandaise

Post Bowl

2 polenta cakes, verde sausage gravy, hash browns

Southwest B&G

Extra Egg

Seasonal Fruit

classic hash browns, post potatoes: diced sweet and russet potatoes

Potato Option

applewood bacon, turkey sausage, black forest ham, sausage patty, chorizo

Breakfast Protein

Toast

Bagel & Cream Cheese

Bake Shop Croissant

Titos Vodka | Kahlua Coffee Liquor | House Cold Brew | Simple Syrup

ESPRESSO MARTINI

PINEAPPLE UPSIDE-DOWN MIMOSA

Titos Vodka | Triple Sec | Lime Juice | Topped with Soda Water Or Starry

LIME CRUSH

Titos Vodka | Triple Sec | Orange Juice | Topped With Soda Water Or Starry

ORANGE CRUSH

Prosecco | Peach Schnapps | Orange Juice | Raspberry Liquor

PEACH BELLINI

Titos Vodka | Peach Schnapps | House Made Simple Syrup | Soda

EVERCHANGING COLLINS

Titos Vodka | Southwest Bloody Mix I | Modelo

SOUTHWEST BLOODY MARY

Combine 2 cups rolled oats, 2 cups water, 1 cup milk and 1/4 tsp salt in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until oats are creamy and most liquid is absorbed, about 8–10 minutes. Remove from heat and cover to keep warm.

Cook oats

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Crack 4 eggs into the skillet (or cook in batches if your pan is small). Fry or cook to preferred doneness: sunny-side up (about 3–4 minutes) or over-easy (flip and cook 30–60 seconds). Season with 1/2 tsp ground black pepper and a pinch of salt while cooking. Keep eggs warm in the skillet on low heat or transfer to a plate tented with foil.

Prepare eggs

In a separate skillet over medium heat, add a light spray of oil or 1/2 teaspoon olive oil. Add 4 cups baby spinach and 1 cup halved cherry tomatoes. Sauté, tossing, until spinach wilts and tomatoes soften, about 2–3 minutes. Season with a pinch of salt and remove from heat.

Sauté spinach and tomatoes

Halve and pit 1 avocado, scoop into a bowl and slice or cube. Drizzle with 1 tablespoon lemon juice to prevent browning. Thinly slice 2 scallions on the bias.

Prepare avocado and scallions

In a small dry skillet over medium-low heat, toast 2 tablespoons seeds, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and set aside.

Toast seeds (optional)

Divide the cooked oats among 4 bowls (about 1/2 cup cooked oats per serving base, adjust as preferred). Top each bowl with equal portions of sautéed spinach and tomatoes, sliced avocado, and one fried egg.

Assemble bowls

Sprinkle about 2 tablespoons crumbled feta across the bowls (roughly 1–2 tablespoons per bowl) and divide the toasted seeds among the bowls.

Add cheese and seeds

Drizzle each bowl with 1 teaspoon olive oil and about 1/2 teaspoon hot sauce or salsa (adjust to taste). Scatter sliced scallions on top and add additional salt (total 1/2 tsp salt across bowls) and a crack of black pepper if desired. Serve immediately.

Finish and serve

rolled oats

water

milk (dairy or plant-based)

salt

large eggs

extra-virgin olive oil

ground black pepper

baby spinach

cherry tomatoes

avocado

scallions (green onions)

feta cheese, crumbled

toasted seeds (sunflower or pumpkin)

hot sauce or salsa

lemon juice

olive oil (for drizzling)

Crack the 3 large eggs into a medium bowl. Add 1 tablespoon milk or cream, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Using a fork or whisk, beat vigorously until yolks and whites are fully combined and the mixture is slightly frothy (about 20–30 seconds).

Beat eggs

Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown (about 30–45 seconds). Tilt the pan so butter coats the surface.

Heat the pan

Pour the beaten eggs into the hot pan. Let sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently stir the eggs in the center with small circular motions to create soft curds, while tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly glossy on top (about 45–60 seconds total).

Cook eggs

When the eggs are mostly set but still slightly wet on top, sprinkle 1 ounce shredded cheese evenly over one half of the omelet and scatter 1 tablespoon chopped chives on top of the cheese. If using additional fillings (ham, mushrooms, peppers, spinach), distribute them evenly over the cheese.

Add filling

Using the spatula, carefully lift the edge of the omelet opposite the fillings and fold it over to cover the fillings (forming a half-moon). Let cook for 15–30 seconds more to melt the cheese and finish setting the eggs. If you prefer a creamier interior, remove from heat when still slightly soft and let carryover heat finish cooking for 30–60 seconds.

Fold and finish

Slide the omelet onto a warm plate, seam-side down. Garnish with 1 tablespoon microgreens or extra chives and a dash (about 1 teaspoon) of hot sauce or salsa if desired.

Plate and garnish

Serve immediately while hot. Recommend pairing with toast, salad, or roasted potatoes.

Serve

whole milk or cream

freshly ground black pepper

unsalted butter

shredded cheddar or gruyère

fresh chives, finely chopped

cooked ham, diced

sautéed mushrooms

sautéed bell pepper, diced

baby spinach, wilted

microgreens or additional chives

hot sauce or salsa (optional)

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Add the chorizo (casings removed) and cook, breaking up with a spatula, until fully cooked through and slightly crisp at the edges, about 6–8 minutes. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Transfer cooked chorizo to a plate lined with paper towel to drain.

While chorizo cooks, split and toast the English muffins until golden. Keep warm in a low oven (200°F / 90°C) if desired.

To assemble bases: Divide the toasted English muffins among 4 plates. Spoon a heaping 2–3 tablespoons of the cooked chorizo onto each muffin half to form the base layer.

In a medium bowl combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, 1 tablespoon fresh lime juice, 1/2 tsp kosher salt and 1/8 tsp ground cumin. Stir gently to combine and taste; adjust salt or lime as needed. Let sit at room temperature for at least 10 minutes to meld flavors.

Spoon about 1 tablespoon pico onto the chorizo-topped muffin halves when ready to plate (reserve extra pico for passing).

Bring 1 cup water to a simmer in a small saucepan. Add quartered tomatillos and simmer 3–4 minutes until slightly softened. Drain and transfer to a blender or food processor along with 1/2 cup cilantro leaves and 1/2 seeded jalapeño. Puree until smooth. Season puree with 1/4 tsp salt if desired.

Prepare tomatillo-cilantro puree

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until foaming. Skim foam and keep warm (do not brown).

Clarify butter

In a heatproof bowl (or top of a double boiler) whisk together 3 egg yolks and 1 tablespoon lime juice until slightly thickened. Place the bowl over (not touching) simmering water and whisk constantly until the mixture reaches a light, custard-like thickness and registers about 140–145°F (60–63°C). Remove from heat. Very slowly stream in the warm melted butter while whisking constantly until the sauce is emulsified and thickened. If the sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Stir in 1/2 of the tomatillo-cilantro puree and taste; add remaining puree to achieve a bright green color and tang you prefer. Season with 1/2 tsp salt and 1/8 tsp white pepper. Keep warm (over very low heat or in a thermos) until ready to plate.

Make the hollandaise

Prepare basted eggs: In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium. Crack two eggs into the skillet (work in batches). Season whites lightly with a pinch of salt. Cook until whites are set, about 2–3 minutes, then reduce heat to low and spoon a tablespoon of water into the pan near the eggs and immediately cover to steam the tops (basting). Alternatively, add 1 tablespoon white vinegar to the pan and very gently spoon hot pan oil over the whites to set the top without flipping. Cook until yolks are still runny but whites fully set, about 1–2 additional minutes depending on preference. Repeat with remaining eggs.

To assemble each Southwest Benedict: On each chorizo- and pico-topped English muffin half, place one basted egg. Spoon 2–3 tablespoons of the warm verde hollandaise over each egg, letting some sauce run onto the plate.

Garnish each portion with a sprinkle of smoked paprika, a scattering of chopped cilantro, and about 1/2 tablespoon crumbled cotija (adjust to taste). Finish with freshly ground black pepper to taste.

Serve immediately so yolks remain runny. Pass extra pico and hollandaise on the side if desired.

Mexican fresh chorizo (casings removed)

English muffins, split and toasted

vegetable oil

black pepper

roma tomatoes, seeded and finely diced

white onion, finely diced

jalapeño, seeded and minced

fresh cilantro, chopped

fresh lime juice

kosher salt

ground cumin

egg yolks

lime juice

fresh cilantro leaves

tomatillo, husked, rinsed and quartered

jalapeño, seeded

ground white pepper

water (for blanching tomatillos)

white vinegar (for poaching/basting)

smoked paprika

chopped cilantro (for garnish)

crumbled cotija or queso fresco

Rinse spinach thoroughly and spin or pat dry. Cut tomatoes in half crosswise. Mince garlic. Juice lemon if using fresh.

Prep

Heat a grill pan or cast-iron skillet over medium-high heat. Brush tomato cut sides with 1 tsp olive oil and season lightly with 1/4 tsp salt and a pinch of pepper. Place cut-side down and grill 3–4 minutes until char marks form and tomato softens but retains shape. Remove and keep warm.

Grill Tomatoes

Lower heat to medium. Add 1 tbsp olive oil and 2 tbs butter to the same pan. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add spinach in batches, tossing until just wilted, about 2–3 minutes total. Remove from heat and immediately stir in 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm but do not overcook.

Wilt Spinach

Melt 8 tbs (1 stick) butter gently until clarified; keep warm. Alternatively, melt and skim solids so butter is clear.

Prepare Butter

Set a heatproof mixing bowl over (but not touching) simmering water to create a double boiler, or use a very low oven. Whisk 4 egg yolks with 1 tbsp lemon juice, 1/2 tsp Dijon, and 1 tsp hot water until slightly thickened and pale, about 1–2 minutes.

Make Emulsion

Very slowly drizzle warm melted butter into the yolk mixture while whisking constantly to build an emulsion. Continue until sauce is thick and glossy. If sauce becomes too thick, whisk in a little warm water or extra lemon juice to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne. Keep warm over the warm (not hot) water; do not overheat or it will split.

Finish Hollandaise

If sauce splits, whisk a fresh egg yolk in a clean bowl and very slowly whisk the split sauce into it to re‑emulsify.

Rescue Tips

Halve English muffins and toast or butter then toast in a skillet with 2 tbs butter until golden and crisp, about 2–3 minutes per side. Keep warm in a low oven (about 200°F/95°C).

Toast Muffins

Fill a wide sauté pan with 1–2 inches (about 5 cm) of water, add 2 tsp white vinegar, and bring to a gentle simmer. Break each egg into a small cup. Reduce heat so surface is barely moving. Gently slip eggs into the water spaced apart. Immediately spoon hot water over the whites (basting) for 2–3 minutes until whites are set but yolks remain runny. For firmer yolks, baste and cook 30–60 seconds longer. Use a slotted spoon to lift eggs, drain on paper towel and blot any excess water; season with 1/8 tsp salt each.

Poach Eggs (basted method)

On each plate, place a toasted English muffin half (two halves per serving). Divide lemon-dressed wilted spinach evenly among the four muffin halves, creating a bed for the egg.

Set one basted egg on top of the spinach on each muffin half (two eggs per serving if plating as full Benedicts). Place a grilled tomato half beside or on top of each stack.

Generously spoon warm hollandaise over each egg, allowing some to run onto the spinach. Finish with a pinch of sea salt flakes and a grind of black pepper, then scatter chopped chives over the plates.

Serve immediately so hollandaise is warm and eggs are runny. Provide extra lemon wedges and hot sauce at table if desired.

fresh baby spinach

ripe tomato

garlic

English muffins

white vinegar

unsalted butter (for toasting)

salt (for eggs)

large egg yolks

unsalted butter (melted)

fresh lemon juice

Dijon mustard

hot water

cayenne pepper

chopped fresh chives

sea salt flakes

If using raw diced potato, par-cook them so they brown quickly. Place the diced potato in a microwave-safe bowl with 1 tablespoon water, cover, and microwave on high for 2–3 minutes until just tender but not falling apart. Drain any excess water. Alternatively, parboil diced potato in boiling water for 3–4 minutes, drain and pat dry.

Cook potatoes

Heat a 10–12 inch skillet over medium-high heat. Add 2 teaspoons vegetable oil. When shimmering, add the par-cooked diced potatoes in a single layer. Season with a pinch of salt and pepper. Cook, stirring occasionally, 6–8 minutes until golden-brown and crisp on the edges. Push potatoes to one side of the pan.

Add the diced turkey sausage to the pan with the potatoes (if using pre-cooked link or patties, crumble/chop first). Cook 3–4 minutes, breaking up larger pieces, until heated through and lightly browned. If the sausage is raw, cook until no pink remains and internal temperature reaches 165°F (about 6–8 minutes). Stir potatoes and sausage together, then transfer the mixture to a bowl and keep warm.

Wipe the skillet briefly and reduce heat to medium. Add 1 tablespoon butter and allow to melt and foam but not brown.

Crack 4 large eggs into a bowl. Add 2 tablespoons whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Pour the egg mixture into the skillet over medium heat. Let sit undisturbed 10–15 seconds until edges begin to set. Using a spatula, gently push set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue folding and gently stirring until eggs are mostly set but still soft and slightly glossy, about 1–2 minutes. Remove from heat just before fully firm; carryover heat will finish them.

Fold the cooked eggs into the sausage-and-potato mixture in the bowl and stir gently to combine.

Warm the flour tortillas so they are pliable: wrap tortillas in a damp paper towel and microwave 20–25 seconds, or heat individually in a dry skillet 20–30 seconds per side over medium-low heat.

Place a warmed tortilla on a flat surface. Spoon half of the filling (sausage, potato, eggs) down the center of the tortilla lengthwise, leaving room at the ends for folding (about 1/3 of the tortilla). Sprinkle 1/4 cup shredded cheddar cheese evenly over the warm filling so it melts slightly. Add a teaspoon of chopped chives or parsley if using, and hot sauce or salsa to taste.

Fold the short ends of the tortilla over the filling, then roll tightly from one long side to the other to form a sealed wrap. Repeat with the second tortilla.

Heat a clean skillet or griddle over medium heat and lightly butter or oil the surface (about 1 tsp). Place each wrapped tortilla seam-side down on the skillet and cook 1.5–2 minutes until golden brown and crisp. Flip and cook the other side 1–1.5 minutes. Press gently with a spatula for even contact so cheese melts and seam seals.

Remove wraps from the skillet, let rest 1 minute, then slice in half on the diagonal. Serve immediately.

turkey sausage

whole milk

yellow onion, small, diced

diced potato (peeled or unpeeled)

butter

flour tortillas (8–10 inch)

shredded cheddar cheese

chopped fresh chives or parsley (optional)

Preheat oven to 350°F (175°C). Slice each croissant horizontally through the middle. Lightly spread 1/2 tablespoon unsalted butter on the cut side of each half (top and bottom). Place croissant halves on a baking sheet, buttered side up, and toast in the oven for 5–7 minutes until edges are lightly crisp and butter melted.

Prepare croissants

If using deli ham or turkey, warm slices briefly in a skillet over medium heat for 1–2 minutes per side or place on the baking sheet in oven for 2–3 minutes until just warmed.

Ham or turkey

If using bacon, cook strips in a skillet over medium heat until crisp, 6–8 minutes, turning once. Drain on paper towels.

Bacon

If using breakfast sausage patties, cook in a skillet over medium heat until internal temperature reaches 160°F (71°C) and browned, about 4–6 minutes per side depending on thickness. Drain excess fat.

Sausage patties

Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until blended and a little frothy. Heat a nonstick skillet over medium-low heat and add 1/2 tablespoon butter. Pour eggs into the skillet and let rest 10–15 seconds, then gently stir with a rubber spatula, scraping the bottom and folding the eggs until they form soft curds. Remove from heat while slightly underdone (carryover will finish cooking). Taste and season with additional salt and pepper if desired.

Breakfast Bowls

Omelets

Southwest Benedict

Florentine Benedict

Post Wrap

Croissant Sandwich

Florentine Bowl

The Southwest Bowl

Post Bowl

Southwest B&g

Extra Egg

Seasonal Fruit

Potato Option

Breakfast Protein

Toast

Bagel & Cream Cheese

Bake Shop Croissant

Espresso Martini

Pineapple Upside-down Mimosa

Lime Crush

Orange Crush

Peach Bellini

Everchanging Collins

Southwest Bloody Mary