Tossed Salads and Scrambled Eggs

Toulouse Petit – Queen Anne, Seattle

Posted on: Thursday 09 June 2011

We had tickets to the Seattle Storm opening day last weekend. The game was at the odd time of midday and so we traipsed to Toulouse Petit for brunch before. We had tried to get a table several weekends ago but it was a fail – I was starving and could not, would not wait forty minutes with the crowd hovering at the intersection. Despite our perceived earliness, only bar seating were available.

Our backs were to a full and lively dining room and we had a view of the comprehensive bar, the shelves creaking under the weight of the liquor bottles. We had fun identifying the contents and watching the bartenders mix breakfast cocktails while we waited for our meals.  ‘Look slowly, two seats to our right’, I whispered to Mr S. His eyes widened at the sight of the French toast, two dense slices at least an inch thick.

Divided into breakfast plates, Creole classics, eggs Benedicts, sweets, breakfast sandwiches and salads, and omelette and scrambled eggs, the menu was extensive. The website highlighted seventy five items on their happy hour menu – it must be a challenge for the person responsible for purchasing the produce! Overwhelmed by choice, I defaulted to Dungeness crab and asparagus scramble. Mr S asked for the bartender’s recommendations and ordered the eggs charcutières.

My eggs were scrambled with Gruyère, chervil and chives, served with Mornay sauce and roasted potatoes. The Mornay sauce complemented well with the chunks of Dungeness crab and creamy eggs. Sadly the asparagus were sparse and thinly sliced, and lacked the crunch that I like. Potatoes are a classic American breakfast staple but I usually only taste one or two cubes as I find it stodgy in the morning. But the Toulouse Petit version was crispy and coated in a spicy Cajun seasoning. I reluctantly ate a few more!

Mr S took a tentative first bite of his eggs charcutières. ‘How’s the duck?’ I asked. ‘I don’t think it’s duck’, after much deliberate chewing. We had gotten this dish confused with another of the bartender’s recommendation! On top of the biscuit were slices of pâté de campagne and two perfectly poached eggs in veal shallot pan sauce. More like a terrine, the pâté had a coarse, meaty texture. Mr S generously shared some with me and it was a lovely balance of flavours.

The Creole cuisine sustained us to cheer on Lauren Jackson (Aussie! Oi!) and the Seattle Storm to a win.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to subscribe to Tossed Salads and Scrambled Eggs and receive notifications of new posts by email.

Join 453 other followers

Categories

Archive

Creative Commons License
Tossed Salads and Scrambled Eggs is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
© 2011 Tossed Salads and Scrambled Eggs - all rights reserved