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Over Easy is a delicious way to start your day

If you’re like me, on most days, breakfast is breakfast, a no nonsense get-it-over-with fueling that’s just the first milepost in the day’s travels.

Often it’s a cup of coffee and an oatmeal raisin cookie on my way out the door. Brunch though, is a different animal. Brunch means sleeping in, easy up, a slow coffee and an equally slow start to the day. Weekends and holidays, and usually our parties, are brunch days.

But if you’re an early riser, breakfast is as delightful as brunch because there’s enough time to smell the coffee. Breakfast, brunch or lunch, stop in at Over Easy and enjoy a delicious start to your day, or a mid-day break at

21 N. Bartlett St. in downtown Medford.

Over Easy has a limited menu, and every thoughtful composition is beautifully prepared, plated and enjoyed. Weekdays, choose from a menu of five breakfast plates and two lunch plates, and on weekends, three savories and one sweet plate are on the menu.

The expected bacon and eggs with home fries and toast are on every day’s menu at $10 ($11 on weekends). This weekend after Thanksgiving, Diane came in from Talent for some protein and was digging in to her eggs over easy, saying she needed some protein after all that pie.

As for me, I didn’t have pie at Thanksgiving, and so my choice of Pumpkin Pancakes with Pecans, Pumpkin Spice Chantilly, Cream Cheese Frosting and Cinnamon Maple Syrup at $12 hit the spot. The three-deep orange pancakes were pumpkiny rather than sweet and a perfect complement to the sweet, spicy creams and froths. The syrup was particularly delicious, the cinnamon lighting up my mouth with a sweet fire that enveloped the pumpkin concoction. The coffee was good, and no one minded that I asked for a cup of milk for my coffee rather than creamer.

This weekend’s savory choices included a butternut squash omelet with poblanos, onions, mushrooms, garlic and spinach, an Italian sausage and cherry tomato frittata with fennel, spinach and more, and a pear and ham open-face sandwich, all with extras at $14. The pear and ham open-face sandwich was sweet, salty and spicy thanks to the combination and placement of elements. arugula added a peppery spice, the pickled onions a bright hit of flavor, crushed hazelnuts added texture and the cheese and aioli threw in a creamy, full mouth feel to every bite. Because the sliced pear is placed against the toast and next layered with a thick, meaty slice of lean ham, the juices ran together into the bread making for an exceptional finish in that final morsel of crust.

In addition to coffee and juices, Over Easy offers a selection of local wines and craft beers as well as specialty cocktails and exotic mimosas. This week, Quady North’s Pistoleta and Rose were available by the glass at $7 and draft beers, ciders and sodas filled out the beverage menu.

This isn’t Over Easy’s first incarnation. Stephanie and Braden Hitt began Over Easy as a weekend popup in Medford’s Downtown Market at 123 W. Main in 2014. With a couple of years of experience behind them, a new more visible location with easier parking was a clear opportunity to expand. And expand they did, opening the new restaurant in November.

The new Over Easy has a hip, retro feel, and it’s easy to feel right at home in the beautiful space. From the ’50s logo to a big, brilliant Sputnik lamp, funky tables and cool music, seating is in three brick storefronts now re-engineered as one. A huge polished redwood slab seats about six at pub chairs that look out the windows. Tony DeAngelo, a Medford construction specialist, handled renovation, a job that was expected to take three months but ended up seven because of permitting and inspections to maintain the historic designation of the property.

Over Easy is open from 7:30 a.m. to 1:30 p.m. Wednesday through Friday and 8:30 a.m. to 2 p.m. Saturday and Sunday. Convenient parking is available in the deck across Middleford Alley. Reservations are not needed. For more information, visit OverEasySouthernOregon.com or call 458-226-2659.

Reach Ashland freelance writer Maureen Flanagan Battistella at mbattistellaor@gmail.com.

Over Easy’s Pear & Ham Open-Face Sandwich with Arugula, Pickled Onions, Hazelnuts, Cheese and Aoili. Photo by{ }Maureen Flanagan Battistella