Some new spring dishes have hatched at The Egg & I restaurants in Colorado, which are worth crowing about for price, portions and high-quality fresh ingredients prepared in-house.
The turkey and roasted veggie omelette ($9.99) is expertly created with egg-whites folded around chunks of turkey, chopped fresh asparagus, leaf spinach, crumbled feta cheese and delicious house-roasted onions and tomatoes. Topped off with more feta crumbles and fresh herbs. Served with fresh greens dressed in zesty lemon vinaigrette and a slice of thick-cut whole grain toast.
The blueberry lemon pancake breakfast ($10.29) is an eye-popping beauty of a dinner-plate-size whole-wheat pancake, topped with tangy lemon curd, fresh blueberries tossed in agave nectar and powdered sugar. Served with two eggs any style, choice of bacon or sausage and warm blueberry compote.
I was particularly fond of the farmer's hash ($10.29), made with seasoned ranch potatoes, sausage, fresh kale, house-roasted crimini mushrooms, onions and tomatoes. Two eggs any style are perched on top of the hash. To further guild the lily, hollandaise sauce, goat cheese and fresh herbs are spooned over the eggs.
A fresh green salad dressed with the favorable lemon vinaigrette completes the hearty meal. The featured fresh juiced beverages are pineapple tonic and kale cooler ($3.99 each). Hours are 7 a.m. to 2:30 p.m. Visit theeggand irestaurants.com for locations.