If you haven't been to this roadside institution that's been slinging breakfasts for more than eighty years (the chef, by the way, is a Culinary Institute of America grad), then you're really missing out: The eggs, with their marigold yolks, are plucked fresh off the farm, and the ham, bacon and sausage are memorable, too. But you'd better be as hungry as a bear if you order the plate in the above pic, since it also comes with a stack of fresh blueberry flapjacks.
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