Today we’re all about the two B’s — breakfast and bean salad. Dig in!
🍳 A Good Start
Breakfast — now that’s a topic that’ll send readers to their keyboards. Following a recent Eater Vegas list of the valley’s best breakfast spots, here’s what you had to say, and to suggest:
🥓 Bruce B.: “Leaving out Vickie’s Diner is criminal. Inexplicable. An affront to humanity.” (👈 Right?!)
🥞 Phil S.: “Hard to take this list seriously if Eat is not mentioned at all.”
🥐 Mary M.: “The Daily Bread in Desert Shores at the Lakeshore Plaza. Try the amazing Dutch Baby. Outdoor eating only, but shaded and comfortable in the morning.”
🍳 Michael H.: “I really love The Omelet House in Henderson. Huge menu of omelets and scramble bowls. But because I live in Boulder City I usually find myself in the Coffee Cup Cafe for bloody Marys and breakfast.”
🥚 Rosaline R.: “EGGScellent Breakfast and Lunch on Desert Inn is amazing: huge portions, wide variety, and reasonably priced. Can’t wait till I get to treat someone to breakfast — that’s where we’re going.”
🍳 Hannah: “The best breakfast spot in Vegas is Eggworks in Summerlin. Their potatoes are on a level no other breakfast spuds could hope to touch. And I hope they inspire a trend of more restaurants with model trains!”
🫘 And Now the Recipe You’ve Been Waiting For …
If you listened to Monday's podcast interview with U.S. Sen. Jacky Rosen, you heard all about the three-bean salad made by the grandmother of co-host Dayvid Figler. We promised you that recipe:
Bubbie Gussie Goodman's Three-Bean Salad
1 can dark kidney beans
1 can garbanzo beans
1 can cut green beans
1 whole red onion, chopped
1/3 cup red wine vinegar
1/4 cup granulated sugar
3 tablespoons extra virgin olive oil
salt and pepper
In a colander, add the beans and rinse in cold water. Transfer to a large bowl and add onion. In a small bowl, whisk the vinegar, sugar, and olive oil. Add to the bowl and toss until coated. Salt and pepper to taste. Place contents in a plastic container to the brim; no air. Refrigerate overnight. Serve.
