An eggceptional breakfast out

Wild Eggs
200 E. Alameda, Unit A
303-744-3447

Enter this bright terrific spot and you are ready for a great start to your day.

The decor is light, bright, with super colors, fabulous pictures of egg dishes (from the kitchen), a great bar and comfortable seating.

The staff is amazing and you can enjoy so many options on the menu.

Start with excellent coffee and tea, or an adult beverage if you’d like.

Then try to figure out what to order. Crepes with berries, French toast, a terrific list of pancakes that include one with bananas, peanut butter, syrup and chocolate chips, or waffles from a plain Belgian to Bananas Foster.

The egg options include a burrito, enchilada, a BLT with eggs, avocado, cheddar, a divine Greek frittata, huevos, scrambles and skillets. The “benes” rock with veggie, wild mushroom and lox served on a bagel or traditional style. If omelets are your thing there is a huge selection here too.

Lunch brings soups, salads and sandwiches with the Reuben, a burger and the classic comfort grilled cheese. Between the bread and salads made with chicken, taco and smoked salmon the choices will make your mouth water. Don’t forget to try the “everything” muffin, the chef’s rendition of an “everything” bagel, and several sides as well as oatmeal and granola.

You’ll have to make many visits to try it all. Located on Alameda and Logan, this breakfast/lunch spot is a Washington Park destination for locals and visitors. You are sure to find “eggceptional” fun with the great food and an awesome staff at Wild Eggs.

The most fun:
The great ambience, the welcoming feel and lots of great food. It’s a reason to rise and shine.

Do not miss:
Belgian Waffle, Bananas Foster pancakes and the
Greek frittata.

Price:  $$

Hours:
Mon. – Fri.: 6:30 a.m. – 2:30 p.m.
Sat. – Sun.: 7 a.m. – 3 p.m.

About the Chef:
Executive chef Matt Bergman is a Colorado native who climbed his way up the ranks in the restaurant industry after getting his start as a dishwasher. Bergman went on to earn his culinary degree from Johnson and Wales University and worked as the executive sous chef at Rhino Bar and Grille. After graduating in 2003, he was offered the position of executive chef at Invesco Field at Mile High. There he oversaw daily operations and high volume special events, including the Democratic National Convention in 2008. Bergman has brought experience and dedication to creating innovative and fun cuisine at Wild Eggs. “You must love to cook to be able to have others enjoy your food,” the chef said. This continues to be Bergman’s philosophy and one he continually shares with his staff and guests at Wild Eggs.