Toast pops up some meat-free options for brunch lovers
Toast is best known for its pancakes and French toast; the eatery boasts six different varieties of French toast and almost a dozen sweet pancake offerings (including a pancake "flight" that will allow you to sample several). But for those brunch-eaters who are seeking something on the more savory side of the menu, Toast also delivers -- and even has some worthy meat-free picks.
If you're stopping by on a weekend, be prepared to wait ten to fifteen minutes (at least) for your table, because this is a popular spot for families. Thankfully, the free coffee offered outside and the toast art on the walls (colored by young patrons) provide plenty of distraction, and you can always peruse the menu to help make up your mind while you wait. There's not really anything available for vegan diners, but vegetarians will find plenty of possibilities.
Pictured above is the garden Benedict: poached eggs with sliced tomato, zucchini, yellow squash, spinach and mushrooms all grilled up and served on top of an English muffin and smothered with Toast's hollandaise sauce (which is definitely the highlight of the dish -- creamy and tangy and very clearly house-made). It's served with red potatoes that probably could have used a more intimate acquaintance with a heat source, but then, we like our potatoes browned for breakfast. Regardless, it's a vegetable-packed breakfast suitable for the hungriest non-meat-eater.
If you want something a little lighter, the basic breakfast is a good option. Toast puts two eggs (made to order) on a plate with potatoes and your choice of toast; you can also upgrade to pancakes, French toast or biscuits and gravy. The kitchen does a nice job with the eggs, cooking over-easy with aplomb, and if the potatoes could still use a little more contact with a skillet, it's a simple plate done well.
Toast is located at 2700 West Bowles Avenue in Littleton and is open daily for breakfast and lunch. Visit toastygoodness.com to see the full menu.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.