Unique breakfast ideas from Tryst Café

Chef Rodolfo Reyes with Tryst Cafe creates unique breakfast ideas.

Pecan Crusted French Toast
Serves 4

     French Toast Recipe
    4 Ea. Whole Eggs
    2/3 cup Milk
    2 tsp Cinnamon
    8 Ea. Thick Brioche Bread Slices (Challah, Texas Toast)
    Maple syrup


Mix eggs, milk and cinnamon
Dip individual bread slices in batter
Transfer to pecan crust and "crust" both sides
Immediately place on oiled, hot flat cooking surface (frying pan, griddle)
Cook each side for about 4 minutes on medium heat

Pecan Crust (Not Gluten Free)

2 Cups Panko Bread Crumbs
1 Cup Pecans, crushed
¼ tsp Cinnamon
½ tsp Granulated Sugar


Mix all ingredients in bowl

Gluten Free Monte Cristo

4 Ea. Thick Brioche Bread (Or Gluten Free Bread) Slices
8 Ea. Slices Swiss Cheese
10 Oz. Sliced Ham
Egg Batter
2 oz. Blended Strawberry Preserves


Dip bread slices in egg batter, transfer to hot, flat cooking surface (Frying pan, griddle)
Cook both sides for about 3 minutes
Place two slices of Swiss cheese on each slice of bread
Cook ham and place on bread slices
Once cheese is melted spread jelly on top
Make into a sandwich and cut in half

    Tryst Benedict
    Serves 2
    4 Ea. English Muffin, Cut in Half
    4 Ea. Capicolla Ham Slices
    8 Oz Spinach , Sauteed
    4 Ea. Fresh Mozzarella Slices
    2 Ea. Roasted Roma Tomatoes, Cut in 1/2
    4 Ea. Whole Fresh Eggs, Poached
    8 Oz Anaheim Cream Sauce


Bring two cups of water to a boil, lower to a simmer

Crack eggs open and drop into hot water

While eggs are cooking cut muffins in half, and place in toaster or hot cooking surface

Cook spinach with olive oil
Place sliced ham in sautee pan and stack cooked spinach on top of it
Place sliced mozzarella cheese on top of spinach
Once eggs are cooked to desired temperature take out of water and place on top of cheese
Transfer "stack" on to warm muffins and pour hot Anaheim sauce over eggs
Top with hot roasted Roma tomato

Anaheim Cream Sauce

2 ea. Fresh Anaheim peppers, roasted, peeled, chopped
1 tsp. Garlic, minced
¼ cup Yellow Onion, chopped small
8 oz. Chicken broth
6 oz. Heavy cream
¼ cup Shredded Pepperjack Cheese
1 Tbsp. Olive Oil


Sautee Garlic, onion and peppers in sauce pan for 1 minute on med-high heat
Add chicken broth and cream, bring to a boil, lower to a simmer
Add Cheese and take off heat, mix until cheese has melted and thickened the sauce
Season with kosher salt and black pepper

Simple Roasted Tomatoes
    2 Ea. Roma Tomatoes, Cut in 1/2
    ¼ tsp Garlic, Minced
    ¼ tsp Thyme, chopped
    1 Pinch Kosher Salt
    1 Pinch Coarse Ground Black Pepper
   2 Tbsp Olive oil


Place all ingredients in a bowl and toss together to cover tomatoes with oil.

Transfer to a flat metal pan and place in 350ºF oven for about 10 minutes or until the skin on the tomatoes starts to pull away.

Tryst Café
21050 N. Tatum Blvd. #108
Phoenix, AZ 85050
(480) 585-7978

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