The restaurant, located in Grand Central Market in the heart of downtown, serves to make eggs a staple ingredient in meals all day long, not just during breakfast.
The egg-centric menu includes sandwiches on home-made brioche buns with hardwood smoked bacon, an over-medium egg, cheddar cheese and chipotle ketchup. The Fairfax, which consists of soft scrambled eggs, chives, cheddar, caramelized onions and Sriracha is one of the bestselling items. There is also the sausage, egg and cheese, consisting of house turkey sausage, an over-medium egg, cheddar and honey-mustard aioli. More egg-friendly choices include scrambled eggs on toast, egg salad, the Avo burger with a third-pound patty and organic egg, and the Nita sandwich, with braised pork shoulder, egg and chimichurri. The bright side is that all of these items are rich in protein, so don’t fret about the caloric count.
In 2011, after moving to Los Angeles from Portland, the founder of Egg Slut, Chef Alvin Cailan, decided he wanted to serve breakfast food because he felt that there was no real market for it in Los Angeles. After selling his car, he had enough money to rent a food truck for six months, after which Cailan and his cooking crew embarked on their egg-making path with the Egg Slut food truck. Due to popular demand within a few months of operating, Cailan decided to open up a permanent location in the heart of Los Angeles in summer 2013.While EggSlut makes somewhere between 300 and 500 egg sandwiches per day, Chef Cailan is now working on ramen noodles, that he could potentially fuse with his egg concept.
Next time you are craving eggs or are in desperate need of a protein-filled meal, consider visiting Egg Slut for one of its mouthwatering egg sandwiches.