Breakfast Spots to Get out of Bed For

Breakfast is one of my favorite meals. It’s always a spur of the moment decision whether to eat out for breakfast so there’s no pressure and it’s hard to find a truly terrible breakfast spot. Most places can at least serve up a good fried egg. But I do have three criteria for a really excellent breakfast spot – a warm cuppa joe, a nice sunny patio and delectable pastries. There are a few spots in Napa and Sonoma that meet these simple criteria. Here are a few to get you out of bed in the morning.

Boon Fly Café, Carneros

Although Boon Fly doesn’t serve up any patio seating, it does make an excellent cuppa joe with a fresh pot always waiting at the door for the long wait you are sure to encounter on a weekend morning. And as for pastries, they have Napa’s best donut holes. You can get a Baker’s Dozen or just get four with your coffee (I’d opt for the Baker’s Dozen!). They also make a great Eggs Benedict and unique breakfast pizzas. Worth the wait.

Sunflower Café, Sonoma

Sunflower Café has one of the best patios making it a great spot to spend a sunny morning. Located right off the Plaza in Sonoma, they have a great menu full of omelets, breakfast sandwiches and yes, yummy pastries. Although maybe a bit rich for breakfast, you have to try their homemade bread pudding served hot with a scoop of vanilla ice cream.

ABC Bakery, Napa

ABC stands for Alexis Baking Company and the bakery items at this spot definitely are worth the visit. I’m also a big fan of the breakfast sandwich complete with eggs, chilies, jack cheese and salsa on a cornmeal bun. There are a few outside tables and the coffee’s always great and plentiful.

Pacific Blues Café, Yountville

Another great patio option is Pacific Blues Café in Yountville. Although the service is always a bit slow, the food is good and there is no better patio for breakfast north of Napa. Their Flatcar Flapjacks are big and fluffy and one of my favorites.

Gillwoods Café, St. Helena

This is a local’s favorite—especially on the weekends where you should expect a short wait for a table. Once inside, the atmosphere is quaint and casual, and the food is good old American. While you can’t expect anything too cutting edge, you can expect large portions of traditional home-cooked breakfasts, served fast and fresh. And you can pick up a copy of the morning newspaper waiting for you right inside the door. Gillwoods also has a location in downtown Napa.

Written by Linzi

Indulgent (and easy) Brunch

Rainy weekend mornings are the perfect time for a relaxing and indulgent breakfast. This week we share two of our favorite breakfast indulgences – Lemon-Blueberry Muffins and Breakfast Crepes. These dishes can be made together or made as side dishes to a hearty breakfast of eggs, potatoes and bacon. We recommend fruit and whipped cream to fill the crepes, but you can get creative and fill with almost anything – including eggs, potatoes or bacon! And what better way to indulge than to pair with a zesty mimosa made with fresh squeezed orange juice.

Lemon-Blueberry Muffins
1 ¾ cups sifted flour
¼ cup sugar
2 ½ tsp baking powder
1 tsp salt 1 egg
¾ cup milk
1/3 cup canola oil
1-2 tsp lemon zest
1 cup fresh (or thawed) blueberries

Mix dry ingredients in a large bowl. Combine egg, milk and oil. Add to dry ingredients and stir quickly until just moistened. Add lemon zest and blueberries. Grease muffin tins and fill 2/3 full. Bake at 400 degrees for 20 minutes.

Optional: Lemon Glaze ¾ cup confectioners sugar 2 tbsp. fresh lemon juice Stir together the confectioners sugar and lemon juice in a small bowl. Drizzle on top of the muffins 3-4 minutes after you remove them from the oven.

Recipe by Linzi

Breakfast Crepes
2 eggs (or 3 egg yolks)
1 ½ cups milk
1 ½ cups flour
1 ½ tbsp. sugar
1/2 tsp. salt
4 tbsp. butter (melted)
1 tsp. vanilla extract
Fresh fruit and whipped cream

Combine flour, sugar, and salt together in a bowl. In a separate bowl, beat eggs and milk with a wire whisk or mixer and add to flour mixture. Whisk until lumps are smooth. Stir in melted butter. Heat an oiled griddle or frying pan to a high heat, then pour about 2 tbsp. of the batter onto the griddle for each crepe. Rotate pan to spread out batter as thin as possible. Brown on both sides and serve with fresh fruit and whipped cream. Recipe will make 10-12 crepes.

Recipe by Karen