The closure of the breakfast restaurant we were headed to in a recent blog proved to be short-lived. The owners took advantage of this being mid-week in the off-season to regrade the parking lot. But by the weekend Morgan’s Country Kitchen was again up and running.
Now being in a pork frame of mind, I couldn’t resist that morning’s breakfast special of a breaded pork tenderloin with cream gravy, hash browns, two eggs,
The tenderloin was breaded and flattop grilled to crispy perfection. The biscuit was one of the best I have seen outside of the southern states—light and fluffy with no leavening taste. I would, though, have liked more sausage in the gravy. The home fries were of the same style that I so enjoyed at America’s Family Diner in Woodland, WA. The potatoes were sliced into thin strips and were not the typical rough grated. And the eggs? They were there.
Morgan’s road sign advertises their chicken fried steak, so operating on the theory that something that prominently publicized must be good, Chuck ordered the breakfast CFS with two scrambled eggs and home fries. To again quote Bruce Bilmes and Susan Boyle at roadfood.com: “That good steak is unique in that it is not deep-fried. The cook came out after lunch to describe how he does the CFS, and while we couldn't quite follow his multi-step process, we do remember it involves a final cooking on the flattop in butter-flavored oil.”
We’re glad that Morgan’s Country Kitchen reopened in time for our breakfast and confer a 4.0 Addie rating.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.