Belly Up to Breakfast
Are you tired of plain old pancakes or scrambled eggs? How about adding a touch of seafood to breakfast, or making a meal that will carry you through the rest of the day? Here's a chef who shows you how to whip up both in just minutes.
You sign up on the board outside. Then, step inside Kitchen Little. This coastal restaurant in certainly lives up to its name.
"It's 400 square feet," owner Flo Klewin tells Ivanhoe.
The kitchen itself is about the size of a closet, but owner Klewin says nobody really cares. They come for a unique breakfast.
In fact, Kitchen Little has 45 different dishes on the menu.
Today, chef Joyce Fitts is serving up a specialty fit for this coastal town, where seafood is a popular item.
She spices up scrambled eggs by adding a little crabmeat and cream cheese.
"It just gives a little extra creaminess to the eggs. It's really nice," says Fitts.
If crabmeat isn't your thing, try the Mystic Melt. Add mushrooms, spinach and cream cheese to your eggs. Top with American cheese. The next easy dish is called the "Smedley."
"It's quite a popular item on the menu, too," says Fitts. According to her, you can't mess it up.
Start by sautéing home fries, sausage, mushrooms and onions. While that's cooking, scramble some eggs. Then pile the eggs on top along with mozzarella cheese.
Fitts says, "You definitely don't go home hungry when you eat one of these, that's for sure."
That's a whole lot of food for a restaurant that can only seat about 30 at a time.
By the way, Kitchen Little serves up to 500 breakfasts a day during their peak season.
Flo Klewin's Recipes:
The S’Medley
California Benedict
Heart-Healthy Omelet
The Mystic Melt & Number 9
