What is it about going out for breakfast that makes the food taste SO good? It’s not like the dishes are typically that complicated or the ingredients exotic {though we all know bacon makes everything amazing!}.

Obviously, someone else whipping up a delicious dish for you always makes it taste better. But for me, it’s also a lot about the environment I’m enjoying it in! Obviously, this seems like the perfect fit for a new occasional Tasty Tuesday series: combining great spaces and fab food. I’m calling it Bite into the Bay Area and I’m basically using it as a reason to incentivize my never-ending search for my next favorite plate and favorite place.

I’m kicking things off with a San Francisco staple that I teased on Instagram a few weeks back… Universal Cafe!

Processed with VSCOcam with f2 presetapartment-34-universal-cafe

Luckily, it’s only blocks away from the Loft so I can mosey over for a leisurely morning meal pretty much any day of the week. And my must-have dish, their Soft-Scrambled Eggs, regularly temps me to do just that!


The flavors are always bright, the ingredients super fresh and the sides mouth-watering {they include perfectly crisp toast and salads that are how can you make a salad taste this good good}. No matter how hard I try, I always clean my plate!!


Leaving Universal Cafe always leaves me wondering, why can’t I make eggs taste that good at home?! So I put myself to a challenge {with help from my mini cookbook library of course} and after many a-taste test, this recipe from The Sprouted Kitchen, one of my favorite food blogs turned cookbooks, comes as close I’ve found! I should have known. I come back to The Sprouted Kitchen time and time again.

With this recipe, even if you don’t have a Universal Cafe in your neighborhood, I hope you can get a taste of one of my favorite SF joints at home!

Soft Scrambled Eggs with Leeks by The Sprouted Kitchen

Ingredients (serves 4)

10 eggs
6 T whole milk
3 large leeks, white & light green cleaned
1 tablespoon unsalted butter
Sea salt and freshly ground pepper
2 t chopped fresh thyme or tarragon leaves plus more for garnish
1 T extra virgin olive oil

In a large bowl whisk eggs and 2T milk, until light and evenly mixed and smooth. {this was one of my big aha moments: you can’t cut corners, or calories if your soft scrambled eggs are going to be ah-mazing!}.

Halve the leeks and then slice into half moons. Warm the butter in a large saute pan over medium heat. Add leeks and 1/2 t salt and stir to coat. Saute stirring occasionally, until the leeks are softened and browned in parts (12-15 minutes).  Add remaining 4 T of milk and thyme and cook until the liquid is absorbed into the leek. Turn off heat & set aside.

Now for the eggs – this is particular so be sure to pay attention to the details!

In a large nonstick pan, heat olive oil over medium-low heat. Give the eggs one more whisk. When the pan is warm, tilt it so oil puddles in the corner closest to you. Slowly pour eggs into the center of the oil so it spreads outward with the eggs as you lower the pan. Cook without stirringuntil the bottom just starts to set, then gently push eggs from the edges toward the center. Continue until the eggs are almost cooked then turn off the heat. Add a pinch or two of salt and pepper and give them another push to make sure any uncooked parts touch the bottom of the pan. Immediately transfer to plates, garnish with more thyme and serve with leeks.

The recipe also gives a few additional tips for making the best eggs!

~ By whisking eggs first and letting them sit you help bring them up to room temp, improving their texture.
~ Push eggs gently until they’re just barely set to achieve the best “scramble.”
~ Pull the eggs a little earlier than you think you should – they’ll keep cooking from residual heat.

Bon appetito!

original photography for apartment 34 by Aubrie Pick 

What do you think?

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. what a fantastic idea for a series. when i started a series called “photo diary” it was certainly with an intention of making sure i got out and about – leaving my normal stomping grounds once in awhile. one of the great things about blogging is the inspiration it can offer to bring new traditions and into your life, and this one sounds delicious. beautiful photos and i really love that there is a recipe accompanying them!

  2. I’m looking foward to this series! I love how you presented the eaterie but also share your favorite recipe for the dish that you liked. I’m gonna have to try to replicate that soft egg, although egg is one of hardest thing to cook just right. ; )