The Endless Road Trip — San Diego’s Top 10 Eats: 7. Pork, It’s What’s for Breakfast

Part of me really has a hard time looking at someone straight in the eye after they tell me they don’t eat bacon and not laugh….”

This is what my friend told me he added to his online dating profile after meeting too many women who didn’t eat meat. I don’t know what’s worse; the fact that these women exist or that he kept meeting them. Regardless, I found a place he should probably take women on dates.

I walked into Imig’s Kitchen and Bar in the Lafayette Hotel & Swim Club expecting run-of-the-mill breakfast that you so often get in a hotel restaurant, even if it was in San Diego. I was pretty tired and haphazardly ordered the braised pork and applewood smoked bacon hash (above), which the menu told me contained the hash, plus poached eggs, chile de arbol, and hollandaise on a crispy corn tortilla. My lovely dining companion, BS, went with the breakfast sammy: grilled country bread, eggs over easy, arugula, avocado, prosciutto, oven roasted tomatoes, fontina and chive pesto:

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Artsy Photo Of The Day

An egg on pizza? Well, duh.

Super Bowl Breakfast Of Champions

With all of the nacho cheese concoctions, mini burgers, and bacon cupcake recipes floating around for super bowl Sunday, I think we’re still missing something: super bowl breakfast. You can’t start a day of eating as many calories as a linebacker without a nice hearty breakfast. My thought process was as follows: super bowl…beer…beer bread…eggs…sunnyside up egg on beer bread toast…touchdown! With this little number, you can have your beer right when you wake up on Sunday morning, and no one can say, “Um, isn’t it a little early to start drinking?” No, no it’s not, because I’m making breakfast. I win.

Beer bread it one of the easiest breads to make because you don’t have to knead it or let it rise or mess with yeast. If you don’t bake, don’t worry. If you can use an oven, it will be delicious.

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Artsy Photo Of The Day


Forget my alarm clock. This will get me out of bed.

peanut butter and jelly cocktail

Finally: Peanut Butter and Jelly for Grown Ups

peanut butter and jelly cocktail

There are many people who believe peanut butter belongs on bread and bread only. As someone apt to eat peanut butter with a spoon (or a shovel) I couldn’t disagree more. And ever since I found out about hot peanut buttered rum, I’ve been angling for more ways to enjoy the taste of peanut butter with my booze.

So while we’re not generally big fans of all those pointless “day of” days here at Endless Simmer, I can’t resist celebrating “National Peanut Butter” day with this recipe sent over by Gianfranco of the Tippling Bros mixology team. Without using any actual Skippy, it  recreates the taste of a grade-school PB&J inside a martini glass.

Peanut Butter and Jelly Cocktail

Peanut syrup

1) Combine 2 parts water with 2 parts sugar in a pot

2) Bring sugar water to a boil

3) Add 1 part minced peanuts

4) Simmer for 10 minutes

5) Strain to remove peanut particles

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