Here’s one of those ideas that fall under the heading Why Hasn’t Anyone Done This Before? — a casual spot devoted almost exclusively to serving eggs around-the-clock, from 8 a.m. to midnight on weekdays and till 1 a.m. on weekends. It’s the brainchild of two egg addicts Sarah Schneider and Demetri Makoulis, along with chef Nick Korbee, late of Smith and Mills. The eggs, they promise, will come from contented chickens raised on small farms located within locavore distance of the Nolita shop. And, beginning this weekend, Korbee will whip them into things like egg salad with fried chicken on toast, and poached egg with miso quinoa (pictured). There’s a section of the menu that allows you to customize your egg-and-cheese sandwich, and for ovo-phobes, there’s French toast or Greek yogurt served with the Ambrosial-brand granola that Makoulis’s mom makes in Brooklyn.
French toast with Ronny Brook chocolate cream, fresh berries, and maple syrup.
Photo: Cassandra Rose Tannenbaum/New York Magazine
Pulled porked carnitas, sunny up egg, fresh cilantro, pickled onion, and chipotle bourbon ketchup on a french hero.
Photo: Cassandra Rose Tannenbaum/New York Magazine
Idaho or sweet potato hash browns.
Photo: Cassandra Rose Tannenbaum/New York Magazine
Egg salad sandwich with buttermilk fried chicken, egg salad, farm greens, heirloom tomato, and hot sauce on multi-grain toast.
Photo: Cassandra Rose Tannenbaum/New York Magazine
Photo: Alli Shepherd
Photo: Alli Shepherd
Egg Shop, 151 Elizabeth St., nr. Kenmare St. 646-666-0810
*This article appears in the August 11, 2014 issue of New York Magazine.
