50 States, 50 Breakfasts

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Eggs Mauvila From Café 615: Mobile, Alabama
Reindeer Sausage Omelet From Gwennie’s Old Alaska Restaurant: Anchorage, Alaska
The Over Easy From Over Easy: Arizona
Banana Pancakes From The Pancake Shop: Hot Springs, Arkansas
Fantastic French Toast From Marston’s Restaurant: Pasadena, California
Breakfast Burrito From King’s Chef Diner: Colorado Springs, Colorado
The Portuguese Fisherman From Kitchen Little: Mystic, Connecticut
Sausage Sandwich From Helen’s Famous Sausage House: Smyrna, Delaware
Philadelphia Scrapple From Skyway Jack’s: St. Petersburg, Florida
HabersHam and Eggs From B. Matthew’s Eatery: Savannah, Georgia
Ahi Steak and Eggs From Eggs ’n Things: Honolulu, Hawaii
Oatmeal Soufflé From Red Feather Lounge: Boise, Idaho
CLOSED- Vegetarian Scrapple from Ina's: Chicago, Illinois
Update: This restaurant is now closed.
Chicago chef Ina Pinkney once starred as “The Breakfast Queen” in a Quaker Oats commercial, and fans of her scrapple couldn’t agree with the title more. In a city known for hot dogs, she dares to make a meatless version of the classic dish: a rich polenta-like patty packed with corn, black beans and cheddar, sautéed just until crisp on the edges. It’s the perfect vehicle for sopping up runny eggs. 4170 N. Marine Drive, 22F; breakfastqueen.com
Paxton's Potatoes From Village Deli: Bloomington, Indiana
Our Famous Pancake From Grove Café: Ames, Iowa
Buenos Dias Frittata From The Chef: Manhattan, Kansas
CLOSED- French Toast From Lynn’s Paradise Café: Louisville, Kentucky
Update: This restaurant is now closed.
At this colorful café, mannequin legs jut out of the walls and tea bags dangle from the ceiling. So it’s no surprise that owner Lynn Winter puts an outrageous spin on the food, too. She makes the French Toast with thick slices of cinnamon-swirl bread, then tops it with bourbon-vanilla custard, chocolate syrup, strawberries, pecans and whipped cream. It’s one big excuse to eat dessert for breakfast. 984 Barret Ave.; lynnsparadisecafe.com
Got Boudin? Omelet From Café Des Amis: Breaux Bridge, Louisiana
Fresh Buttermilk Pancakes From Boynton-McKay Food Co.: Camden, Maine
Shirley’s Affair With Oscar From Miss Shirley’s Café: Baltimore, Maryland
Doughnut From Craigie on Main: Cambridge, Massachusetts
UPDATE: This restaurant no longer offers brunch.
Doughnut lovers will never agree on yeast versus cake, but they can all appreciate a well-made specimen like the one at Craigie on Main. Chef Tony Maws makes his airy cake doughnuts by folding a sabayon (fluffy egg custard) into the batter; he fries them to order and finishes them with cinnamon sugar and caramel sauce. They’re good enough to eat daily, but alas, he only makes them on Sundays. 853 Main St.; craigieonmain.com
The Cowboy Curtis From The Fly Trap: A Finer Diner: Ferndale, Michigan
Pastrami & Egg From Be’wiched Deli: Minneapolis, Minnesota
Beignets From Triplett-Day Drug Company Soda Fountain: Gulfport, Mississippi
Rooster Slinger From Rooster: St. Louis, Missouri
Haystack From Goode’s Q & Bayou Grill: Great Falls, Montana (Closed)
Like a good outfit, the Haystack breakfast is all about smart layering. Chef Harold Goode piles a plate with hash browns, two open-face buttermilk biscuits, sausage gravy and a sprinkle of cheddar cheese, then crowns the whole thing with two fried eggs and two strips of bacon before his brother Larry delivers it to the table. How fitting that the restaurant is in a log cabin — this is a meal meant for a lumberjack.
Belgian Waffle From Petrow’s Restaurant: Omaha, Nebraska
Cowpoke Quiche From Dish Café: Reno, Nevada
Littleton Buckwheat Pancakes From The Littleton Diner: Littleton, New Hampshire
The Slider From Summit Diner: Summit, New Jersey
Atolé Piñon Hotcakes From Tecolote Café: Santa Fe, New Mexico
Poached Eggs With Curried Lentils, Yogurt and Cilantro From The Breslin: New York City
Fried Chicken Biscuit From Sunrise Biscuit Kitchen: Chapel Hill, North Carolina
Rancher Skillet From Kroll’s Diner: North Dakota
Cinnamon Rolls From Omega Artisan Baking: Columbus, Ohio
Steak and Eggs From Cattlemen’s Steakhouse: Oklahoma City, Oklahoma
Triple Berry Toast From Green Salmon Coffee House: Yachats, Oregon
Update: Menu changes seasonally.
Yachats is a popular vacation spot on the central Oregon coast, and like any good beach town, it has a reliable breakfast spot. Never mind the name of the place, the dish to order here is this sweet one: two thick slabs of sourdough toast slathered with mascarpone cheese and drowned in fresh berries and honey. It’s almost all organic, and it’s crazy delicious. 220 Hwy. 101 North; thegreensalmon.com
Strawberry Hotcakes From Pamela’s P&G Diner: Pittsburgh, Pennsylvania
Johnnycakes From Jigger’s Diner: East Greenwich, Rhode Island
Fried Green Tomatoes and Shrimp With Grits From Marina Variety Store Restaurant: Charleston, South Carolina
Buffalo Steak Tips and Eggs From Blue Bell Lodge at Custer State Park Resort: Custer, South Dakota
Update: Menu has changed.
Tourists often head to South Dakota’s mountainous Custer State Park looking for a quintessential dude-ranch experience, and that includes a stop at this log-cabin lodge for the ultimate South Dakota breakfast: a skillet packed with buffalo tips, eggs, hash browns and toast. It’s enough to keep a rancher full till dinner. 25453 SD Highway 87; custerresorts.com