You may not realize it, but you’ve most likely enjoyed Greg Mistell’s breads even if you’ve yet to step inside his Hollywood cafe—he provides the rolls (sandwich and otherwise) for Olympic Provisions, Mother’s Bistro, Tails & Trotters, Big-Ass Sandwiches, Bunk and Devil’s Dill, to name but a few. Of course, he also knows how to use those same breads in-house, as is evidenced by his basil-chicken sausage, Swiss cheese and egg breakfast sandwich (served on a ciabatta) and his French toast (three thick slices of brioche that have been given a quick, citrusy custard bath before they’re griddled and liberally sprinkled with powdered sugar and fresh fruit). But perhaps his finest breakfast dish is his simplest: a pair of soft scrambled eggs stuffed between a sliced croissant. It may sound plain, but because of the croissant’s soft, chewy and buttery texture, it’s plainly perfect and needs no other ingredient to make it any better—save for maybe a fork and a knife, as it’s tasty but pretty messy too. Breakfast is served from 7 to 11 a.m., Monday through Friday, and all day on Saturdays and Sundays.

Fleur De Lis Bakery & Cafe, 3930 NE Hancock St., 503.459.4887

 

Breakfast is served from 7 to 11 a.m., Mondays through Friday, and all day on Saturdays and Sundays
Breakfast is served from 7 to 11 a.m., Mondays through Friday, and all day on Saturdays and Sundays

Basil chicken sausage, Swiss cheese and egg breakfast sandwich on a house-baked ciabatta roll
Basil chicken sausage, Swiss cheese and egg breakfast sandwich on a house-baked ciabatta roll

Fleur de Lis' very simple but simply outstanding croissant egg sandwich
Fleur de Lis' very simple but simply outstanding croissant egg sandwich

 

Want more brunch options? You got 'em.