Left: Chef Deb, Right: Papas "Papi" - fried breakfast potatoes & onions smothered in melted cheese, crema, bacon, pork chorizo, serrano chilies , green onions and pico de gallo.
Seasonal fruit platter.
Left: bacon and chorizo. Right: mango mimosas being poured.
SOL Chilaquiles Verde - corn tortillas sautéed in medium-spicy tomatillo salsa with queso fresco, topped with Huevos Mexicanos, crema, cotixa cheese & onions, served with Bacon & Chorizo on the side.
The best damn scrambled eggs I have ever tasted.
Souffle Carlotta - SOL’s version of French toast – rich & creamy bread pudding spiked with Patron Citronage & lemon zest, butter sautéed & drizzled with organic agave syrup, topped with mango, berries, vanilla whipped cream, almonds & powdered sugar.
Chef Deborah Schneider's website
251 E. Pacific Coast Highway, Newport Beach