DC Takes Meat-free Breakfasts Beyond Yogurt
By Arielle Weg, EdibleDC
This breakfast nook serves Instagrammable breakfasts all day, from cold-pressed juices to liquid meals and superberry bowls (smoothie bowls). Though they’re known for their sippable meals, the real star of the show are the brilliant breakfast toasts topped with flavors for everyone.
Don’t miss their avocado herb toast- a flax and spelt bread topped with avocado, basil pesto mayo, oregano, salt and pepper. If you’re looking for something sweet to start your morning, be sure to try the strawberry peanut butter toast. Fruitive's flax and spelt bread is topped with peanut butter, fresh strawberries, maple syrup and chia seeds.
Every location’s menu varies, but stop by the DuPont shop weekdays from 8 a.m. to 11:30 a.m. for more than just a cup of steaming tea (but definitely have a cup with your breakfast!). If the huge variety of baked goods on the counter isn’t enough, try the sourdough waffle with orange butter and organic pure maple syrup. Or go for the tempeh scramble with chickpeas, fennel, spinach and pee-wee potatoes in a light turmeric curry with pappadum. Another great option is the Irish oatmeal topped with apricots, blueberries, flax seeds and toasted almonds that lend a fantastic crunch.
You know DGS for their spicy shakshouka and perfectly toasted rye bread for weekend brunch, but now you can take DGS with you every morning with Sadie’s Weekdays. Operating Monday through Friday from 7 a.m. to 11 a.m. at the DGS space, you can enjoy fun twists on the classic Jewish bagel shop.
Choose from either sesame or everything bagels baked fresh that morning by Bullfrog Bagels and grab a piping hot cup of Ceremony Coffee. A personal favorite is the bagel topped with avocado, cucumber salad, pickled red onion and sprouts, which is a unique twist on a traditional avocado toast. If you’re looking for something simple and satisfying, try the bagel with soft scrambled eggs and sharp cheddar cheese.
Travel to the markets of the Mediterranean at Shouk, whose menu is 100% plant-based. Warm pitas stuffed to the brim with colorful veggies and spicy sauces, and they offer breakfast pitas too. Though Shouk opens at 11 a.m., you can snag their breakfast pita stuffed with a veggie "omelet", a mix of chickpea flour, mushroom, asparagus, potato, and onion for a lazy late morning treat. The omelet comes in a pita layered with avocado, a chopped salad of roasted red pepper, tomato, cucumber, onion, and arugula. Yum.
Make it to Protein Bar before 10:30 a.m. and you can enjoy one of their breakfast scrambles or wraps. Or consider an oatmeal bowls to grab on the go. If you’re looking for something spicy, try the chilaquiles bowl full of scrambled whole eggs, black beans, salsa, kale, tomatillo salsa, cilantro lime dressing and crushed tortilla chips for crunch. If eggs aren’t your thing, try the matcha oatmeal with matcha powder, acai puree, hemp seeds, organize agave nectar and almond milk topped with Greek yogurt.
If you find yourself passing by the Hotel Hive location or waiting for a flight at the airport, &pizza now serves up three specialty breakfast pizzas you won’t want to miss. If you’re looking for a sweet morning treat, try the pizza cinnamon toast. It comes topped with sweet ricotta and baked with cinnamon sugar and sliced bananas, with cereal and mint leaves for garnish. If savory is more your morning style, try the pizza avocado toast topped with spicy chickpeas, goat cheese and garnished with cilantro.
Locals and tourists alike line up outside this bakery to taste one of their famed cupcake varieties, but skip the line and hop over to the coffee bar for specialty brews and beautiful breakfast creations. Grab a cup o’ joe with one of their buttery quiches like mixed veggie with goat cheese or the spinach and feta.
Options vary by the day, but Baked & Wired breakfast breads are just too good to pass up. You can’t miss the killer zucchini bread, dressed up with crushed pineapple, apples and walnuts to make this veggie-friendly breakfast too good to be true. Maybe it's not about veggies, but another great pick is the cardamom coffee cake swirled with sugar, ground nuts and cardamom with a sour cream coffee cake base--so good.
Modern Market’s breakfast selection varies by location, but the Bethesda spot opens at 7:30 a.m. to serve up really great breakfast plates, sandwiches and sweet delights. Try something simple, like the breakfast platter with eggs, potato and toast or the eggs and provolone on ciabatta.
If you’re looking for something with pizzazz, try the Tofu Scramble with organic tofu, sweet corn, adzuki beans, pepper jack cheese, organic red sauce, avocado, roasted breakfast potatoes and toast. Another great option is the Market Scramble with cage-free eggs, broccoli, caramelized onions, aged white cheddar, roasted breakfast potatoes and toast. If you’re not into eggs, they have three waffle varieties.
Baked and Wired’s sister restaurant has all the morning treats you could ever want to bring to the office served up all day long. Their breakfast sandwiches are super customizable so you can include what you want (like plant-based options) and skip what you don’t. Try the biscuit sammie with a choice of cheese or goat cheese, an organic fried egg and mayonnaise. If you're looking for a simpler morning staple, their breakfast toasts are a fantastic pick-me-up with a twist. Think peanut butter toast with spicy sriracha and cilantro or classic nutella on bread with butter and Maldon salt.
Other options can be found baked ready for you to pick up when you visit. Snag a slice of veggie quiche for a protein punch or tap into your sweeter side with baked goods like turnovers, scones and cinnamon rolls.
Known for their creative coffees, this quaint café serves up incredible baked goods and breakfast bites. A crowd favorite is the toast with avocado and goat cheese mousse, consider ordering a poached egg on the side for a little extra goodness. If you’re looking for something a little easier to take on the commute, order the breakfast bowl full of short grain white rice, market greens and a poached egg or a simple frittata on a baguette.
Arielle Weg is an intern at Edible DC and a senior journalism major at American University.