Inversion on Montrose is a lifesaver. It's where I go to get work done when my Internet goes down, where I stop to get a cup of coffee after battling early-morning rush-hour traffic, and where I can grab a tasty pastry to sate my hunger. Usually I choose my all-time favorite, the Sinfull Bakery Everything Bar, but when I want something savory, that doesn't do the trick. Recently, the Southwest Scramble breakfast pie from Oh My! Pocket Pies tempted me into having a second breakfast when I stopped to grab a latte.
My theory is that it's impossible to stop into Inversion without getting some food. No matter how full you might think you are, when you pull into the parking lot, it usually smells like something delicious baking. (On this day it was blueberries.)
The Southwest Scramble was comprised of soft scrambled eggs, fire-roasted poblano peppers, red bell peppers, diced tomatoes, onion, and cheese, all baked into the center of a rich, herbed dough pocket. The sight and smell of the fragrant herbs scattered throughout the dough were so inviting, I could hardly wait to take my first bite. I'm not usually a scrambled egg person, but when I do eat them I like them prepared very, very soft, and these were absolutely perfect. The peppers offered a flavorful kick and a bit of crunch, and the cheese was smooth, creamy, and a little tangy.
For once my eyes were smaller than my stomach, and I wished I had ordered a second, but since I had already eaten a bowl of cereal that morning, I suppose it wasn't necessary. The tomatoes inside the pocket gave a little extra acidity, but I think the Southwest Scramble would be pretty dynamite with a drizzle of salsa and a dollop of sour cream, or maybe even a couple of spoonfuls of guacamole. The extras aren't necessary, but would prove to be delicious -- a great idea if you order Oh My! Pocket Pies to take home. My long-standing war against the Egg McMuffin is shored up with the addition of this little gem to my arsenal of grab-and-go breakfast options. Big love.
Follow Eating Our Words on Facebook and on Twitter @EatingOurWords