Oregon Breakfast

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The working conditions of the coasts to the forests create a need for a high-calorie contract between the worker and the wilderness. This can vary as the places that breakfast are made have their differences as well as some interesting similarities. Have it be from Coos Bay lumber yard or a damp commute through the Willamette mist, Oregonians have an assortment, like: Old Fashioned Rolled Oats (Bob’s Red Mill) or a stylish Breakfast Grain Bowl (Skillet), Omelette Schooners (Original Pancake House Omelettes), Pancakes, Tarte Pancakes (French-style Pancake Tarte Tatin), Dutch Babies, Coffee with Yogurt & Fresh Berries alongside Thick-Cut Sourdough Toast, Marion-berry Biscuit with butter and a side of Hazelnuts (Filberts) topped with local honey and a glass of Milk, Smoked Salmon & Breaded Razor Clams with Eggs Scramble and Jo Jo's, or some might go for a Threebee Waffles (Belgium Liège Waffles- Bacon, Brie, Basil) with breakfast potatoes and mushroom gravy.

In the conditions that people are making their own breakfast the choices are boringly close to other states in what is eaten, because with the quick paced world it is all about what is convenient and timely. So to get something a bit more on the local side and the more regional the mom and pop eateries in different parts of Oregon are the only places to really get a feel for what people are eating in their parts of the woods. And there are all sorts of old time recipes that survive in the more rural parts, however only those living in the city are willing to share. One of the more interesting things that people have come across has been the Dutch Baby (Pancake), which in some cases acts as a vessel for a much more elaborate dish of a sturdy stew or gravy, or a breakfast that resembles dessert more than a savory start to the work day.

The Traditional Oregon 

Breakfast Grain Bowl
Businesses that have tested the challenge of time are places like Bob's Red mills that has its headquarters in Oregon. 

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