City Cast

Reader-Approved Breakfasts Around the Valley

Scott Dickensheets
Scott Dickensheets
Posted on July 27
Photo of an omelet

Breakfast is the most important meal of today’s newsletter! (Alexander Gutkin/Getty)

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.

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