Heaven 'n Eggs
posted on Monday, August 27, 2007
When I was small, I remember waking up to my mom’s nagging but comforting voice as she forced me out of bed to get ready for school. While I got dressed, my mom would be in the kitchen whipping up something for breakfast--usually the Pinoy staples like sinangag, tocino, tapa, daing na bangus, longganisa, pritong itlog.
These are just some of the traditional breakfast treats we enjoy and, surprisingly, some people don’t get tired of it. My recent visit to Heaven 'n Eggs made me realize that I can be adventurous with my breakfast and still experience the same high my tapsilog used to give me.
It seemed as if I entered the wrong restaurant at 10 in the morning. What was once perceived as a breakfast diner now turned into an all-day dining place that recently reinvented itself to effectively share life’s "sunny side up" with their offerings. A couple of years after my last visit, I noticed that they've added more color to their interior and their menu was surprisingly expanded--a whole new line of breakfast and all-day dining dishes plus, of course, the all-time faves: waffles and pancakes. These piqued my interest and sent my stomach into wild paroxysms of delight.
My friend and I started off with the Manila Salad (Php 215), which was refreshing and light, made up of greens, adobo flakes, almonds, cherry tomatoes and the famous Filipino street favorite: kwek-kwek (quail egg coated with batter). Tossed with sweet-sour cream dressing, this appetizer reminded me of a delicious ranch salad while the kwek-kwek added the Manila touch and took me back to my college days in La Salle, where vendors sold the delicacy in abundance.
My friend wanted something Western and I wanted something Filipino. It was not a problem, because the menu of Heaven ‘n Eggs was very flexible. He ordered the Lexington’s Chuckwagon (Php 195). Served on a large platter, it may have looked like Salisbury steak, but there was more to the thick burger patty-looking minced beef. The cayenne and oregano complemented the lean and tender beef that went really well with the generous sidings of spuds, veggies, rice or bread and eggs of your choice.
While he was enjoying his chuckwagon, I was having so much fun with The Ilocandia Slammer (Php 165)--the Heaven ‘n Eggs version of Vigan empanada, ukoy, pinakbet and eggs, even made better when drowned in Knorr seasoning and vinegar.
In the movie The Prince and Me, there was a scene where the Danish prince was having Eggs Benedict for breakfast. I personally find poached eggs boring and tasteless. The Eggs Popeye (Php 198) changed that entire perception as the creamed spinach and smoked ham topped with generous hollandaise on English muffins overwhelmed me.
For dessert, I had the Banana Fosters (Php 165), pancake stack topped with bananas and walnuts caramelized with rhum.
The cuisine of Heaven 'n Eggs can be considered a little sophisticated but not really fancy. The fare is akin to home-cooked meals that bring comfort, consumed with ease as if you were in your very own kitchen. Or out in the garden, on the swing.
One thing’s for sure: my revisit to Heaven 'n Eggs made me realize that I can have breakfast any time of the day and that whatever I order--be it steak, eggs or pancakes--will take me a little closer to the pearly gates of food.
These are just some of the traditional breakfast treats we enjoy and, surprisingly, some people don’t get tired of it. My recent visit to Heaven 'n Eggs made me realize that I can be adventurous with my breakfast and still experience the same high my tapsilog used to give me.
It seemed as if I entered the wrong restaurant at 10 in the morning. What was once perceived as a breakfast diner now turned into an all-day dining place that recently reinvented itself to effectively share life’s "sunny side up" with their offerings. A couple of years after my last visit, I noticed that they've added more color to their interior and their menu was surprisingly expanded--a whole new line of breakfast and all-day dining dishes plus, of course, the all-time faves: waffles and pancakes. These piqued my interest and sent my stomach into wild paroxysms of delight.
My friend and I started off with the Manila Salad (Php 215), which was refreshing and light, made up of greens, adobo flakes, almonds, cherry tomatoes and the famous Filipino street favorite: kwek-kwek (quail egg coated with batter). Tossed with sweet-sour cream dressing, this appetizer reminded me of a delicious ranch salad while the kwek-kwek added the Manila touch and took me back to my college days in La Salle, where vendors sold the delicacy in abundance.
My friend wanted something Western and I wanted something Filipino. It was not a problem, because the menu of Heaven ‘n Eggs was very flexible. He ordered the Lexington’s Chuckwagon (Php 195). Served on a large platter, it may have looked like Salisbury steak, but there was more to the thick burger patty-looking minced beef. The cayenne and oregano complemented the lean and tender beef that went really well with the generous sidings of spuds, veggies, rice or bread and eggs of your choice.
While he was enjoying his chuckwagon, I was having so much fun with The Ilocandia Slammer (Php 165)--the Heaven ‘n Eggs version of Vigan empanada, ukoy, pinakbet and eggs, even made better when drowned in Knorr seasoning and vinegar.
In the movie The Prince and Me, there was a scene where the Danish prince was having Eggs Benedict for breakfast. I personally find poached eggs boring and tasteless. The Eggs Popeye (Php 198) changed that entire perception as the creamed spinach and smoked ham topped with generous hollandaise on English muffins overwhelmed me.
For dessert, I had the Banana Fosters (Php 165), pancake stack topped with bananas and walnuts caramelized with rhum.
The cuisine of Heaven 'n Eggs can be considered a little sophisticated but not really fancy. The fare is akin to home-cooked meals that bring comfort, consumed with ease as if you were in your very own kitchen. Or out in the garden, on the swing.
One thing’s for sure: my revisit to Heaven 'n Eggs made me realize that I can have breakfast any time of the day and that whatever I order--be it steak, eggs or pancakes--will take me a little closer to the pearly gates of food.
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