It's a good sign to see Pepper Plant sauce at a breakfast place, stashed away with the usual salt, pepper, jam or jelly. Pepper Plant sauce makes a great addition to an eggy breakfast, with its orange-brown color, medium chunkiness, and medium warmth/heat level.
I first discovered Pepper Plant sauce in downtown Palo Alto, during the dot com heyday. The decades old Peninsula Creamery serves up omelettes with french fries. Hash browns are also available with eggs, if you feel more traditional. Dipping fries and omelette pieces in a mix of ketchup and Pepper Plant sauce used to be a comforting way for me to wake up and chase a hangover away.
Many weekend mornings, my friend Shanagh and I would become more animated and chatty as the breakfast progressed. The Pepper Plant sauce helped me perk up. I'd sometimes see (healthier) athletic types sitting in the Creamery's booths, decked out in full exercise gear. They'd also pour some Pepper Plant sauce on their breakfasts, in various quantities. I'd wonder if they'd just biked Sand Hill Road, or perhaps hiked the dish. Maybe that combo of heat, eggs, starch and a little grease is a Breakfast of Champions, of sorts (be you a champion of drinking or biking).
These days, I keep a ten ounce, five dollar bottle of "Original California Style" pepper plant sauce in the fridge. The main application for the Pepper Sauce remains eggs and potatoes, and I still perk up when I smell the vinegary mash of peppers, onions, and garlic. Eventually, I may get around to trying the sauce in Bloody Marys, meat loaf, tacos, stews, and soups, as the label suggests. The Pepper Plant sauce is made by Blossom Valley Foods, in Gilroy, California.