Breakfast sandwiches are simple, yet timelessly delightful. What happens when it’s dressed up with global influences and local ingredients?
The Kimchi Egg Sandwich ($5.75) at Exo Roast Co. is born. It features kimchi, chile oil, egg, spinach, chèvre, and an English muffin.
While the locally made and sold Bajo Tierra kimchi provides the addictive savory funk, the chile oil adds a touch of extra heat to tingle the tongue with spinach for a cooling counterpoint. The toasted muffin from Small Batch Bakery warms up the chèvre enough for a combo of crisp and creamy and a hint of tang.
The egg from Beck’s Best Eggs is a lovely deep shade of orange and somewhere between over-easy and over-medium. Since the runny yolk essentially forms its own sauce coating the sandwich, it’s best eaten on a plate to savor the drippings. To eat it on the go, request over-medium.
The breakfast menu was designed by Exo manager and owner Amy Smith, chef Lia Griesser, and Erik Stanford from Pivot Produce. Don’t hesitate to check out the rest of the breakfast menu with dishes that also feature ingredients from Pivot Produce.
For another source of morning piquancy, order a glass of the Chiltepin Cold Brew.
Exo Roast Co. is located at 403 N. 6th Ave. For more information, call (520) 777-4709 or visit exocoffee.com.
