Photo: John Vall
At family-friendly Country Cat Dinner House and Bar on Portland’s far east side, chef/owner Adam Sappington turns out a protein-packed breakfast of spicy, slow-braised pork chili piled over South Carolina corn grits and topped with sunny-side-up eggs. A well-known butcher who teaches sold-out classes in sausage making and meat curing, he also works wonders with buttermilk-fried chicken. Rise and shine to his great-grandma’s skillet-crusted recipe made with bacon, pecan spoon bread and maple syrup.
From: Breakfast City