Green eggs, no ham

Every once in a while, when I have time to kill and crave a change from my standard breakfast of yogurt with almonds, bananas, and blueberries, I seek out a bagel and eggs. Now that I’ve moved within walking distance of Kensington Café, I don’t have to look far.

At this quintessential neighborhood café, I always run into neighbors or friends while sitting on the outdoor patio. And I do recommend sitting outside, not only because there’s more to see, but also because the table service is, for whatever reason, consistently more attentive outside than inside.

If I want breakfast and lunch, I order the Green Eggs ($9.50), add a bagel for $.50, and eat half at the restaurant and bring the other half (which keeps well) home for lunch later. The eggs are in fact green and are full of flavor with pesto, parmesan, artichoke hearts, and sun-dried tomatoes. Potatoes are usually an afterthought on a breakfast plate, but these multi-colored potatoes — with a crispy exterior and creamy, well-cooked interior — are formidable.

When I don’t feel like fiddling with a fork, I’ll get a breakfast sandwich, but that is contingent on whether or not David also gets one. My go-to — the Sandy Eggan ($7.50) with eggs, cheese, and avocado spread — is tasty with the creamy avocado and fluffy scrambled eggs, but there’s a salty/savory component that is missing. I end up with too many eggs for my bread-to-egg ratio. But if David orders the Daniel ($7.95) with turkey, bacon, and provolone cheese, then both of our sandwiches are enhanced — he gives me a slice of that salty, chewy bacon, and I hand over half of my eggs.

If one of us isn’t feeling the sandwich, then I revert to my favorite dish on the menu, the Green Egg scramble, and David orders the Spanish Revival ($9), a savory scramble of soyrizo, cheeses, and tomatoes. It’s rare that we don’t doctor our eggs with something, but here there are so many different ingredients in these scrambles that extras such as salt, ketchup, or hot sauce aren’t necessary.