Who says brunch has to include a waffle-and-bacon laden spread to be good?

Call me non-traditional, but brunch for me is never that complex and it’s always savory (see my blog on the new brunch at The Silver Dollar to see what I really like).

For me, meals before 3 p.m. should be simple, straightforward, even inelegant if necessary. And as it did last year, Boombozz Taphouse in the Highlands will deliver just that with its 2nd annual Kegs and Eggs breakfast.

Does the thought of a beer and eggs brekkie induce a bit of dyspepsia? If so, maybe your ingredients are mismatched.

Perhaps you need to tackle a sturdy egg creation alongside a coffee-tinged Founder’s KBS (Kentucky Breakfast Stout), a high-gravity (i.e. slow, slow sipping) bourbon barrel-aged stout that’s a delightful complement to a savory omelet. (If you don’t make it for breakfast, I still recommend you enjoy one of these hard-to-find brews.)

According to Taphouse manager Michael Beckmann, a good crowd showed up for the inaugural event before heading to the Kentucky Oaks. (Whether that meal will become their new Derby tradition remains to be seen this year.)

Don’t want a stout with your “fried chicken embryos?” There will be more Founders brews on hand, such as the Centennial IPA, Pale Ale and Double Trouble (plus a bunch of other good choices, which are standard for the Taphouse).

Breakfast is on from 9 a.m. to 12 p.m., but the Founders’ kegs will flow until they blow.

Steve Coomes
Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 24-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Louisville magazine, Edible Louisville & The Bluegrass and Food & Dining Magazine. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.