Breakfast or breaking the fast with separate dishes dates from the creation of yeast bread (4,000 BCE) in Egypt. Prior to leavened bread, flat bread similar to today's pita, tortillas, and crackers were the staple. With the growth of the Roman Empire came the concept of toast, which was thought to improve the keeping of bread. The Latin "tostum" meaning burnt or scorched became popular. French Toast, first mentioned in a Roman cookbook from the 5th Century CE. By the 15th Century it was called "pain perdu" or lost bread. The dish moved to England and finally the North American colonies in the 16th and 17<sup.th Centuries when it became known as French Toast.
The English Breakfast, a large meal at the start of the day was a tradition established in the manor houses starting in the 1300s. The landed gentry tended to serve large breakfast feasts. The meal took several hundred years to spread to the working classes as the result of industrialization in the mid 1700s. By the time of Victoria, breakfast became an event, consisting of bacon (or fried ham steak), eggs, sausage, baked beans, tomatoes, black pudding and toast.
Exploration and conquest of the "New World" resulted in the expansion of beverages, such as chocolate, coffee, and tea. To get a feel of the time, these beverages were served hot, in water that was boiled, which people noticed promoted health due to the poor condition of their water sources, and water born disease.
Early North American breakfasts were based on corn, an available grain which was native to the continent. Cornmeal pancakes, corn pone and cornbread were popular. Scrapple (pork combined with cornmeal or buckwheat flour and spices) was a loaf, sliced and fried for breakfast in the heavily influenced middle Atlantic colonies.
By the start of the 20th Century various egg dishes became popular. The "egg-in-a-hole" first appeared in an 1890 cookbook. Eggs Benedict was thought to have come from New York City between 1860 and the 1890s. The first breakfast sandwich appeared in 1897 as, ham, green pepper and onion. The breakfast sandwich became popular in 19th Century London as a quick meal for workers. Today the breakfast sandwich is a stable at fast food restaurants throughout America.
Breakfast cereal was born in Battle Creek with the Kellogg brothers around 1900. By 1910 the dish of chipped beef on toast became a staple in the workers diet. Avocado toast came from California in the 1920s. It took another 30 years for the Monte Cristo sandwich (toasted sandwich of ham and Swiss cheese) to spread to American breakfast tables.
Finding a good start to your day is easy in Montrose. Our restaurants have an abundance of breakfast options, from grab and go favorites to the standard sit down meal.
Light House Eatery
1047 N 1st Street
Uncompromising Casual Dining
Enjoy Breakfast and Lunch with the best tasting green and red chili, fresh salads, soups, and wraps. We have several mouthwatering "meatery" options, with a variety of 1/4th pound sausage combos, meatball sliders, Italian roast beef au jus, pork flautas, and open door enchiladas.
Yelp: 5.0 star rating 12/28/2018
Tuesday - Saturday: 7:15am - 2:00pm
216 North Townsend Avenue
"The Best Green Chili in Montrose!"
Serving classic American and Mexican dishes from scratch, with pride. Thinking of Breakfast at lunchtime? We have you covered, as we serve Breakfast all day, every day. Our "Daily Specials" run from Monday to Friday. Our classic Mexican dishes include tortas, burritos, tacos, enchiladas, and flautas.
Serving Breakfast All Day!
Monday - Wednesday: 6am - 9pm
Thursday - Saturday: 6am - 10pm
Sunday: 8am - 2pm
1320 South Townsend Avenue
411 North Townsend Avenue