Check, please: Treat yourself to breakfast

June 2, 2012 at 5:42PM
<p><b>Breakfast obsession</b></p>
<p>Some nights I fall asleep dreaming of the biscuits and gravy at <b>Sun Street Breads</b>. Baker Solveig Tofte knows exactly how to handle flour, butter and buttermilk, transforming them into light and golden biscuits. She splits them down the middle before smothering them in a peppery gravy that's packed with house-made sausage built on Minnesota-raised Berkshire pork (the vegetarian version, brimming with earthy mushrooms, is pretty swell, too). Even better?
Biscuits and gravy at Sun Street Breads. (Star Tribune/The Minnesota Star Tribune)

At the fun and funky Bryant-Lake Bowl, the postage stamp-sized kitchen does a lot with very little square footage, turning out granola pancakes, well-stuffed three-egg omelets, a half-dozen scrambles, biscuits smothered in mushroom gravy and a monster plate of huevos rancheros. Served 8 a.m. to 3 p.m. daily.

Make it a quick (and cheap) weekend brunch at Rusty Taco, where the breakfast tacos feature housemade chorizo, scrambled eggs, jalapeño smoked sausage, crunchy diced potatoes, crisp bacon, Cheddar cheese and more. Served 10 a.m. to noon Friday through Sunday.

Picture this: buttermilk biscuits filled with fried chicken and bacon and topped with a robust sausage gravy. Or golden sourdough pancakes, finished with butter and maple syrup. Or scrambled eggs served with a slice of fried Minnesota-sourced ham. Or a tightly spiraled cinnamon-cardamom roll, or flaky fruit-filled turnovers. All reasons why baker/co-owner Solveig Tofte and her crew keep busy at the ever-cheery Sun Street Breads. Served 6:30 a.m. to 2 p.m. daily.

about the writer

about the writer

Rick Nelson

Reporter

Rick Nelson joined the staff of the Star Tribune in 1998. He is a Twin Cities native, a University of Minnesota graduate and a James Beard Award winner. 

See More